Heat coconut oil in a large frying pan over medium heat. Saute zucchini until softened. Add the sweetener and cinnamon and cook a couple more minutes. Sprinkle the gluccomannan on top and mix well. Set aside.
Preheat oven to 350.
Combine the crust ingredients in a food processor and pulse until a dough forms. Roll it out into a large rectangle about ¼ inch thick and cut out 16 1.5-2 inch circles. (I used an upside-down cup).
Divide the filling between the cookies. Reroll the scraps of dough and cut thin strips of dough. Make a criss-cross pattern on top of the cookies. You can gently press or crimp the strips around the edges.