Life has gone into a higher gear recently so I haven’t been able to bake as much. But this weekend I wanted to bake some cookies for my kid to take with him to school next week. I’ve wanted to experiment with courgettes in cookies for ages, and these are certainly a healthy and filling snack for school or work!
115g softened butter (dairy-free works too)
40g sugar or substitute
90g runny honey
1 tsp vanilla extract
120g buckwheat flour (replace with rice or oats)
80g teff flour (replace with almond or other nut flour)
70g tapioca starch (replace with potato or corn starch)
1/2 tsp bicarbonate of soda
Pinch of salt
1/4 tsp nutmeg
125g grated courgette
125g chopped dark chocolate chunks
Preheat the oven to 175C.
Mix all the wet ingredients separately, then mix the dry and add to the wet.
Add the courgette and choc chunks at the end.
Add a little bit more buckwheat flour if it’s too sticky.
Take tablespoons of the mix and drop them on a baking sheet. Smooth the tops of the cookies with a wet fingertip.
Bake for 15 mins until golden.