Welcome to my blog, through which I hope to be able to share my experiences of gluten free cooking, baking, experimenting and eating.
When my daughter was diagnosed (age 6) with Coeliac Disease, our world of eating changed overnight. From breads, pastry and pasta to cakes, biscuits and puddings.......... suddenly most of what we knew was 'off the menu'. I think I must have tested every available gluten free product on the market, seeking out replacements to try and keep things as normal as possible. I was disappointed to find that what was available was often dry, crumbly and flavourless.
Not one to shy away from a challenge, I decided to turn my kitchen into a laboratory, turn all I knew about cooking on its head and start creating!

Monday, 1 September 2014

Chocolate Chunk-Courgette Oatie Cookie Mounds


The summer appears to be drawing to an end and with it, the bumper crop of courgettes is dwindling fast......... (sad face.....).

It seems that for weeks we have eaten veg almost entirely from the garden and I am always disappointed when I have to start buying from the greengrocer again. Garden vegetables are always the best for flavour and you can be certain they have been grown totally free from any nasty sprays.


The courgettes this year did us proud and we have eaten them every which way............ straight boiled, roasted and grilled; gratinated, stuffed and curried, baked in cakes and breads. And now, whether you've had enough of them or not, I present them as scrumptious cookies.


As cookies go, these are reasonably healthy and very tasty....... eat a couple and they might even count as one of your five a day! In addition to a goodly dose of courgette, they are stuffed full of oats, some nuts and spiced up with a hit of cinnamon, giving them a creamy, rich, nutty autumn flavour.......  Perfect for the the move towards cooler days.

Courgettes add a beautiful green fleck to these cookies, and alter the texture towards very slightly cakey (although they remain clearly on the cookie spectrum).  The recipe produces a sizeable number which makes them perfect for sharing, but they will keep well for a week or so in an airtight container and can be frozen to preserve them for longer.


Incredibly moreish, they are great for lunch boxes, snacks and I have even had a few for breakfast too (they are not over-sweet and I think pass as a comparable alternative to a lot of cereal bars).

They don't need any decoration to enhance their flavour, but drizzling them with chocolate makes them prettier and even more tempting!


Chocolate Chunk-Courgette Oatie Cookie Mounds (makes 40 cookie mounds)

Ingredients

150g plain gluten free flour blend (I used blend A from this post)
90g gluten free oats
50g gluten free oat flour (easy to make as in this post)
60g tapioca flour
1½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 teaspoon GF baking powder
½ teaspoon bicarbonate of soda
¼ teaspoon fine sea salt
180g unsalted butter (room temperature)
150g light soft brown sugar
1 large egg
1½ teaspoons vanilla extract
approx 260g finely grated courgette
45g chopped roasted hazelnuts
200g chocolate chunks (I used 100g milk and 100g white)

melted dark or milk chocolate to drizzle for decoration (optional)

Method

  1. Preheat the oven to 180 C/350 F/Gas 4. Line a couple of baking sheets with baking paper.
  2. Mix together the flours, oats, cinnamon, baking powder, bicarbonate of soda and salt, making sure any lumps are broken down. Set aside.
  3. Cream the butter and sugar together in a large bowl until light and fluffy.
  4. Add the egg and vanilla and beat thoroughly.
  5. Add and fold in the flour mix, grated courgette, nuts and chocolate chunks until the batter is smooth and well blended.
  6. Spoon the batter into small mounds on the baking sheets (I used a cake pop scoop to get them even-sized).
  7. Bake for 20 minutes and then turn the oven off and allow to cool in the oven.
  8. Remove from the oven when just warm and transfer to a wire rack to cool completely.
  9. Decorate with drizzled melted chocolate.
Gluten Free Alchemist © 2013-14 unless otherwise indicated

10 comments:

  1. These look delicious. I've never had a courgette cookie before. Love the oats in their too. Such a shame the summer is nearly over

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    1. Thank you Katie. I'd never had one either, but I will certainly be having them again!

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  2. Oh I've got to sort my veg growing out for next year. We just weren't around enough this year and I miss all the veg. Your cookies look amazing x

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    1. Thanks Dom. You must! I couldn't be without home-grown now..... Just make sure you pick a few things that don't mind a bit of neglect and you rope in a few friends to ensure an occasional watering!

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  3. My mum echoes almost your very words. She really hates going back to shop bought veg after the garden produce we enjoy through summer. These courgette cookies are the best looking I've seen. I wasn't convinced before that I'd like them but I am now!

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  4. Oh my, these cookies look so inviting. Who would have thought they are made with courgettes! Very clever idea and fabulous ingredients combination. Your presentation is lovely.

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    1. Thank you Alida. They were surprisingly good and quite virtuous!

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  5. These look and sound so wholesome and delicious! I keep meaning to bake with courgettes, can't believe I've not tried it yet!

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    1. Thanks Aimee. I think courgettes are one of the best veggies to cook with because they don't have a strong flavour in bakes. Grab some while they are still in season and make something quick!

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