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Preheat oven to 375°F. In a large mixing bowl, beat sugar, vegetable oil spread, baking soda and salt with an electric mixer on medium speed until well combined, scraping sides of bowl as needed. Beat in egg and vanilla. Beat in zucchini and flaxmeal. Beat in as much of the whole-wheat flour and all-purpose flour as you can with the mixer. Stir in any remaining flours and the chocolate chips.
Drop the dough by rounded teaspoons 2 inches apart on ungreased baking sheets. Bake for 9 to 11 minutes or until the cookies are set and the tops are lightly browned. Cool on the pans for 1 minute. Transfer to wire racks and let cool completely.