• Put the cookies in a food processor and process until you have fine crumbs, you should have ¾ up crumbs. Pour onto a plate or shallow bowl.
• Combine the flax meal with 3 tablespoons water and let sit for 5 – 10 minutes or until it forms a gel-like consistency.
• Steam or microwave the sweet potato until tender, about 8 minutes. Mash and let cool slightly.
• Grate the zucchini then place in a kitchen towel and squeeze out all the moisture. Combine with the flax mixture, sweet potato, oat flour, 1 tablespoon olive oil, garlic and onion powders, salt, and pepper. Roll mixture into tablespoon-sized balls. Roll the balls in the crushed cookie crumbs, gently pressing to help the cookies stick.

To cook in the oven:

• Preheat oven to 400°F. Line a baking sheet with parchment paper. Place the coated balls on the prepared pan and brush with the remaining oil. Bake for 20 – 25 minutes, flipping halfway through, or until golden.

To cook in the air fryer:

• Preheat your air fryer to 375°F. Place the coated bites in a single layer in the air fryer basket (work in batches if needed). Lightly brush with the remaining 1 tablespoon of olive oil. Air fry for 10–12 minutes, shaking the basket halfway through, until golden.