Spiced Rye and Courgette Cookies with Coconut Cream Frosting

Mercedes Aspland
By Mercedes Aspland / August 11, 2014

I recently mentioned how much I love cookies and that I get so many recipes for cookies each week it gives me a headache for my weekly review. Well I also get a lot of non-vegan recipes and pick my favourites to adapt to my vegan diet and the ones that turn out the best I will share with you. This is one of those recipes and it was so popular that I thought it should definitely make the blog.

When I make one of these recipes I actually take all of my cakes or cookies to my yoga class and see what sort of a response I get. This one went down really well which was a double plus for it. I have to be honest and say that these cookies are so big and chunky they are what I would really call cookie-cakes but that is not necessarily a bad thing.

The best thing about using vegetables in your cookies and cakes is you can get a does of vegetables when you are being naughty so it sort of takes the edge off it. These are big and quite high in calories so you need to get some positives out of them!

Having said all that I made sure I did not use any refined sugar and used flours that are slow to digest and so do not rise the blood sugar too quickly. So when you do all the calculations I go an estimated glycemic index value of 39. Now if you were to eat a whole cookie the glycemic load with be approximately 11 which is high for a snack but if you only had half a cookie it would be a great snack of dessert for anyone on the Low GL Diet.

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About the author

Mercedes Aspland

Mercedes is a Yoga Sports Coach with experiences working with athletes from many disciplines and experience levels. She is keen to spread the word of how valuable yoga is to sport. With additional qualifications in nutrition she also shares a number of recipes and nutritional advice to keep you fuelled while training.

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