Name: Courgette cookies
Prep time: 10 min
Cook time: 18 min
Total time: 33 min
Yield: 1
Ingredients: 1 piece Egg; to taste Black pepper; 1⁄2 piece Onion; 1⁄2 piece Zucchini; 25 g Coconut flour; to taste Salt

Chicken egg

Anja Holtkamp

Breakfast

Paleo

Vegetarian

Courgette cookies

 Halve the zucchini, scoop out any seeds with a spoon. Coarsely grate the zucchini, you will need about 2 cups (250 ml). Spoon the grater into a sieve, sprinkle with salt and drain for half an hour. Rinse out the salt and squeeze the liquid out with the rounded side of a spoon. 

 Mix all ingredients in a bowl and season. Taste and add some extra salt and pepper if necessary. 

 Preheat the airfryer to 180 degrees in about 3 minutes. 

 Spoon a spoonful of the vegetable mixture onto baking paper with the ice cream scoop and flatten it well with the back of the spoon or a spatula. Repeat until the baking paper is full, but you can still pick it up. 

 Carefully place the baking paper in the basket of your airfryer and bake for 10-15 minutes until the cookies are cooked and golden brown. Turn them halfway. 

 Spoon the biscuits from the airfryer with a spatula and place on a piece of kitchen paper. Keep it up until everything is baked. 

Courgette cookies

Courgette cookies

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Macros(per serving)

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