Preheat your oven to 180°C (fan)/200°C/gas mark 6.
Line a baking tray with non-stick baking paper.
Grate your courgette over a sieve placed over a bowl. Use your hands to squeeze as much of the water out as you can and leave in the sieve for any extra water to drip away while you prepare the rest of the recipe.
Mix 50g ground almonds, 100g oats and 50g wholemeal or plain flour together with 1 tsp baking powder and 1 tsp ground cinnamon in a mixing bowl. Using a whisk will help you to get it well combined.
Add 100g apple puree, 50g coconut oil, melted, your grated courgette and 70g raisins.
Stir until well combined.
Use your hands to make into eight small balls, then flatten and place on a lined baking tray.
Gently press the raisins into the cookies so they don’t burn.
Bake for 15-18 minutes until turning golden brown on top.
Allow to cool on the tray for 5 minutes then transfer to a wire cooling rack to cool. (Or eat them warm when they’re particularly delicious).
Store in an airtight container.
Best eaten within 2 days.