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)
½ teaspoon ground ginger
melted dark or milk chocolate to drizzle for decoration (optional)
- Preheat the oven to 180 C/350 F/Gas 4. Line a couple of baking sheets with baking paper.
- Mix together the flours, oats, cinnamon, baking powder, bicarbonate of soda and salt, making sure any lumps are broken down. Set aside.
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Add the egg and vanilla and beat thoroughly.
- Add and fold in the flour mix, grated courgette, nuts and chocolate chunks until the batter is smooth and well blended.
- Spoon the batter into small mounds on the baking sheets (I used a cake pop scoop to get them even-sized).
- Bake for 20 minutes and then turn the oven off and allow to cool in the oven.
- Remove from the oven when just warm and transfer to a wire rack to cool completely.
- Decorate with drizzled melted chocolate.