Ingredients
- 220g courgette, grated and squeezed to remove excess moisture
- 100g unsalted butter, softened
- 100g granulated sugar
- 100g brown sugar
- 1 tbsp cocoa powder
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking powder
- 150g plain flour
- 50g porridge oats
- ½ tsp baking soda
- 1 pinch salt
- 100g chocolate chips
- 1 tbsp mini marshmallow
- Preheat the oven to 180 degrees and line a baking sheet with parchment paper. In a mixing bowl, add the grated courgette, softened butter, granulated sugar, cocoa powder, and brown sugar. Mix until well combined. Add the egg and vanilla extract to the bowl and then mix until incorporated.
- In a separate bowl, whisk together the flour, porridge oats, baking soda and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold the chocolate chips and mini marshmallows into the dough until evenly distributed.
- Drop spoonfuls of the dough on to the prepared baking sheet, leaving some space between each cookie. Bake in the preheated oven for 12 minutes, or until the edges of the cookies turn golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
