Oaty-Licious Cookies!

It’s the start of half-term here in the UK which means I shall have a number of visitors over the coming two weeks (often with little ones in tow) who will, if previous years have anything to go by, welcome a biscuit or cookie during their stay. I have a cat-shaped (don’t ask!) cookie jar that the children always remember and it’s often their first port of call after removing coats, hats and gloves.

So today I have made some healthy, quick-fix, just-sweet-enough oaty cookies for such eventualities. Made with oats, grated apple, banana and seeds they are gorgeous and there’s not a bit of added sugar in sight. 

To ensure they have a crisp texture squeeze as much excess juice from the grated apple as you can before adding to the oat mixture especially if the apples are crisp and new (mine were fruit bowl lingerers and so had very little). I’m unsure how long they will store for but I estimate about 3 days in an airtight tin – mine will be lucky to last the day out …

(AFTER NOTE: these cookies can be stored for up to 3 days but they will soften somewhat – still edible but not as crunchy. They can however be refreshed in a hot oven for about 5 minutes to bring back some crunchiness).

 

OATY FRUIT AND SEED COOKIES

Ingredients

METRIC/US

200 g/21/3 cups porridge or rolled oats (gluten free if liked)

2 dessert or eating apples, peeled, cored and grated then squeeze to remove any excess juice

1 tsp ground ginger

3 tbsp dried fruit and seed mix 

1 banana, mashed

2 tbsp oil

 

Method

1.  Preheat the oven to 200 C/400 F/gas 6. Line 2 baking sheets with non-stick baking paper or easy-glide.
2.  Mix the oats with the apple, ginger and fruit and seed mix in a bowl.
3.  Mix the banana with the oil, add to the oat mixture and mix well.
4.  Divide and loosely roll spoonfuls of the mixture into balls by squeezing gently together in your hands – the mixture will make about 24. Place on the baking sheets and press down with a fork to gently flatten.
5.  Bake in the oven for 25-30 minutes until golden and crispy. Cool on a wire rack.

 

MAKES 24

WLS PORTION: 1

V suitable for Vegetarians

 

CALORIES PER COOKIE: 58

PROTEIN: 1.2g

CARBOHYDRATE: 8g

FAT: 2.4g

 

Image © copyright of Bariatric Cookery (UK) Ltd