Sunday, 18 August 2013

Vegan Chocolate Courgette (Zucchini) Cookies

My patio plant are currently laden with bulging crops of mange tout, potatoes and carrots. My tomato plants are only just beginning to flower however and my cucumber and courgette seedlings didn’t survive beyond the slug and snail massacre of the spring. Some of my colleagues with larger gardens (and better slug deterrent methods) are currently drowning in the produce and have been sharing courgettes with the rest of the lab. I love courgettes and have already added these grateful gardening gifts to risottos, ratatouille and curries.

Courgettes also make great additions to baked goods providing moisture in cake and bread recipes. I decided to try something a little more alternative with the remaining courgettes hanging around my kitchen and opted for a biscuit recipe instead. I took inspiration from this recipe over at Two Peas and Their Pod making a few adaptations so that the recipe was vegan friendly. On leaving the oven these chocolaty treats properly resembled a fudgy cookie but after a day in the biscuit tin they took on a much more cakey texture (although still as delicious), and either way a great way to get some of your 5 a day into a sweet treat.


225g flour
¼ teaspoon baking powder
100g vegan friendly spread
60g cocoa powder
150g caster sugar
50g soft brown sugar
75ml coconut milk
120g grated courgette/zucchini

Pre-heat the oven to 175°C / 350°F.

Line a large baking sheet with greaseproof paper or non-stick baking parchment.

Melt the vegan spread in a small saucepan over a medium heat. Once melted remove from the heat and add both sugars and the cocoa powder and stir until a thick paste-like consistency is reached. Then add the coconut milk to the mixture and stir until well combined.

Sieve the flour and baking powder into the saucepan and stir until combine, then fold in the grated courgette until evenly distributed among the mixture.

Take a large desert spoons full of the dollop onto the baking tray, leaving a little room between each cookie for the mixture to spread a little.

Bake for 10-15 minutes until firm.

Remove from the oven and allow to cool for a few minutes before transferring to a wire rack to cool completely.

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