Couscous, Chocolate Chip & Courgette Cookies
by FoodMaestro | 3 June 2016
A yummy cookie recipe that works well as a snack anytime of the day.
Following on from our grains series we made these cookies with couscous made out of KAMUT.
- ¾ cup raw couscous
- 1½ cups water
- 1 cup Gluten-free All-Purpose Baking Flour
- ½ cup freshly ground flax seed
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch sea salt
- ½ cup maple syrup
- 2 tablespoons melted coconut oil
- 2 teaspoons pure vanilla extract
- ⅓ cup dairy-free chocolate chips
- 1 cup shredded courgette, lightly packed, wrap in a clean kitchen towel and ring out extra juices
Cook couscous as per instructions on the pack then transfer to a large bowl, and allow to cool to room temperature. You need to cool the couscous otherwise it will melt the chocolate chips.
Meanwhile, preheat oven to 350F/Gas mark 5/180C and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
Add all dry ingredients to a large bowl. Then, measure 1½ cups of the cooked couscous and add to the dry ingredients. Stir to coat, until all couscous is covered in the mixture. Set aside.
Add all wet ingredients to a small bowl and stir well.
Pour wet ingredients into dry ingredients and stir to combine.
Stir in chocolate chips and shredded courgette.
One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies fairly close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly between my palms.
Bake in preheated oven for 20-25 minutes, until cooked through and golden.
Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Because cooked quinoa was used in this recipe, the longer you leave it to cool, the firmer the cookies will become. Leave it be and it will transform!
These cookies can be stored in the fridge for up to 2 weeks.
- you can use any kind of oil
- you can use regular flour as well
- you can exchange the chocolate to any kind of nuts
See also from our grains series: