Courgettes in a cookie? Don’t knock it till you’ve tried it!
These cookies are made with spelt flour, mostly because I didn’t have any plain flour. However, using alternative grains to wheat is a great way to improve the biodiversity of the foods we grow, and not only help look after our planet, but also out gut microbiota which love different sources of fibre.
Makes 18 cookies
Ingredients
- 1 medium courgette, around 220g, grated and the water squeezed out leaving you with around 150g “dry” courgette
- 1 egg
- 125g soft light brown sugar
- 100g extra virgin olive oil
- 1 tsp vanilla essence
- 120g spelt flour
- 1/4 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp ground sweet cinnamon
- 130g jumbo rolled oats
- 175g dark chocolate chips
Method
- Add the courgette, egg, sugar, olive oil and vanilla to a large bowl and stir to combine.
- In a separate bowl mix the flour, baking powder, bicarbonate of soda and cinnamon together.
- Add the dry mix to the wet along with the oats and chocolate chip and mix together.
- Measure out 50g per cookie onto a lined baking sheet, leaving a little gap between each cookie to allow for spreading when baking. You should get 18 cookies from this mixture.
- Bake in an oven set to 180°C fan/ 200°C convection for 10-12 minutes, or till golden brown on the edges.
- Allow to cool for 5 minutes on the tray before transferring to a wire rack.
Per cookie: 191kcal/ 11g fat/ 3.5g saturated fat/ 19g carbohydrates/ 2.4g fibre/ 3.3g protein