Courgette, Rye & Lavender Cookies
Ingredients
1 cup/90g rolled oats
1 cup/120g rye flour
1 tsp baking powder
1/2 tsp ground cinnamon
2 tbs dried lavender flowers, plus a few extra for garnish
Pinch of sea salt
1/4 cup/60ml extra virgin olive oil
1/2 cup/125ml pure maple syrup
Zest & juice 1 lemon
1 cup/130g shredded courgette, excess moisture squeezed out using a clean kitchen towel
3 tbs crunchy nut butter, of your choice or tahini for nut free
Method
Preheat the oven to 180 degrees C. Line a baking sheet with greaseproof paper.
In a large bowl, combine the rolled oats, flour, baking powder, cinnamon, lavender and sea salt.
In a separate bowl, mix the olive oil, maple syrup, and lemon zest plus juice until well combined.
Stir in the grated courgette into the wet ingredients until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Shape a couple spoonfuls of the dough onto the baking sheet, spacing them about 2 inches apart.
Bake for 15-20 minutes, or until the edges are golden brown and the cookies are set.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Sprinkle over a few lavender flowers to garnish & enjoy over the next few days.
