Cookies, I love a nice oat cookie especially the ones you get with mixed fruit in or the ones dipped in chocolate that you get around Christmas time in the selection boxes. Mmmm.
Now there are lots of cookie recipes floating around the internet and social media but 99% of them are basically a baked oats recipe but made into large cookie shapes, personally I would rather just have baked oats as they are never that crunchy texture you sometimes need from a proper biscuit.
So these little yummy cookies is a recipe I adapted from my grandparents recipe book, swapping flour to oatbran and removing the butter and adding a little milk instead.
These can be a little dry sometimes depending on the size of the egg used, so to counteract this leaving the mixture to sit for a little while to allow the oats absorb the moisture is a step I highly recommend doing. This allows you to add a little extra milk if you think it needs it, this prevents them from drying out when baking.
Some recommended items from our kitchen to make this dish…
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Zester, does exactly what it says it does. Always handy to have one in the drawers.
- Juicer/squeezer for citrus fruits, catches pips and easier to use than squeezing by hand.
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** DISCLAIMER: BAKING POWDER IS SYNNED AT 0.5 SYN PER TEASPOON, I PERSONALLY DO NOT SYN THE AMOUNT I USE IN THIS RECIPE BUT TO PROTECT YOUR OWN WEIGHT LOSS DO WHAT IS BEST FOR YOU.
Lemon & Ginger Oat Cookies
Makes 8 cookies – you can have 4 for your HexB plus 2.5 syns or they are 2.5 syns per cookie.
- 45g oatbran – HexB or 7.5 syns
- 40g porridge oats – HexB or 7.5 syns
- 1 medium egg
- 25ml whole milk – Part HexA or 0.5 syn
- 1 tablespoon sweetener
- Zest and juice of a lemon
- 1 teaspoon ground mixed spice
- 1 teaspoon ground ginger
- 25g crystallized ginger, chopped into small pieces – 4 syns
- 1 teaspoon soft brown sugar – 1 syn
- Preheat the oven to 180°C.
- Line a baking tray with grease proof paper and set aside.
- In a bowl add the oats, oatbran, sweetener, ground ginger, mixed spice, crystallized ginger and zest of the lemon and give a little stir.
- In another bowl whisk the egg, milk and lemon juice until well beaten.
- Stir the egg into the dry ingredients and give a good mix, let the mixture sit for a while to allow the oats to absorb the mixture, you don’t want a soggy mixture so allow it to sit until any liquid has been absorbed, if its too crumbly add a little extra milk but not too much just enough to stop it crumbling.
- Spoon the mixture into 8 even sized balls onto the baking tray and push down with the back of a spoon and make 8 even sized cookies.
- Sprinkle over the soft brown sugar (trust me this little bit of sugar caramelises the tops so is worth doing).
- Bake in the oven for 15 – 20 minutes or until golden at the edges.
- Transfer to a wire rack to cool or enjoy fresh from the oven with a freshly brewed cuppa tea.
Remember 4 of these are your healthy B plus 2.5 syns. If not using as your B choice they are 2.5 syns per cookie.