The new UK ‘Bake Off’ series has started and it seems everyone has got their bake on! I only bake the odd treat these days and then only items that can be portioned wisely, easily frozen and taste better than ready-made. One item that I constantly play around with for variety is a protein-type
cookie that is great for breakfast on the move, a snack when I feel in need of ‘just something’ or a treat that I also know will boost my protein levels along with mood.
The latest is an apple and oatmeal affair, flavoured with cinnamon and nutmeg, protein-boosted with some vanilla protein powder, and speckled with raisins (and a posing-pecan if I’m feeling like pushing the boat out). It’s not a crisp cookie nor is it chewy but it’s hugely satisfying. They are just the thing to pop into a lunch box like our bariatric bento box; sneak into your handbag/purse if you’re in a rush to leave the house in the morning, or hand around at work as a healthy co-worker treat when it’s your turn to bring something into the office.
Each cookie comes it at under 100 calories (if you’re counting) but delivers a generous 6g protein with little fat and sugar. I feel sure the recipe could be adapted to include coconut, different spices, chopped nuts and even chopped sugar-free chocolate chunks if you so wish.
‘FOR GOODNESS BAKE’ WLS COOKIES
200 g/2 cups porridge oats
6 tbsp unsweetened apple sauce
2 eggs, beaten
3 tbsp skimmed milk or unsweetened almond or coconut milk
1 standard scoop or 2 smaller scoops/¼ cup plus 2 tbsp vanilla protein powder suitable for bariatrics (I used ‘The Slender Blend’ from Protein World)
2 tbsp Truvia calorie-free sweetener (or double the amount if you’re using a spoon for spoon/cup for cup type of sweetener)
1 tbsp ground cinnamon
1½ tsp baking powder
¼ tsp bicarbonate of soda/baking soda
¼ tsp ground nutmeg
pinch of salt
2 tsp vanilla extract
2 tbsp chia seeds
50 g/1/3 cup raisins, chopped
16 pecan halves (optional)
- Preheat the oven to 180 C/350 F/gas 4. Line 2 baking trays with non-stick easy-glide or spritz with non-stick spray.
- Place ¾ of the oats in a food processor with the apple sauce, eggs, milk, protein powder, sweetener, cinnamon, baking powder, bicarbonate of soda/baking soda, nutmeg, salt and vanilla extract. Process to a smoothish well-mixed consistency. Transfer to a bowl and stir in the chia seeds, remaining oats and half of the raisins, mixing well. Leave to stand for 5 minutes during which time the mixture will thicken slightly.
- Spoon about 16 mounds of the mixture onto the prepared trays and flatten slightly with the back of a spoon. Top with the remaining raisins and stud each with a pecan half if used.
- Bake for 14-15 minutes until cooked and golden – test the cookies are cooked by inserting a toothpick into the centre – it should come out clean of mixture.
- Allow to cool on a wire rack. Store in an airtight tin or freeze if liked.
WLS SERVING: 1
V suitable for Vegetarians
CALORIES PER COOKIE (WITHOUT PECAN): 96
Image copyright of Bariatric Cookery (UK) Ltd