I’m into my 10th week following Slimming World and one thing that has really helped me lose weight is finding alternatives to food I ate pre-‘diet’ … it’s a bit like a beauty blogger finding High Street dupes for designer mascaras, except you can eat these! In fact, the first recipe I tried out was Slimming World Chocolate Cake and I just feel good knowing that if I’m craving cake, I don’t have to head to Greggs. Result.
So today I’m bringing you a very simple recipe for Slimming World Oat Cookies. I’ll be honest, it’s no Hobnob, but it’s biscuity in texture and you could make some tweaks to this basic recipe that would improve it no end. I kept the mixture quite thick when I put it on the baking tray and so even a few days later, they’re still soft in the middle. You could spread the mixture more thinly and have more of a crisp biscuit.
- 35g unsweetened porridge oats (your Healthy B allowance)
- 1 egg
- 4 tablespoons sweetener
- 1 teaspoon vanilla extract
- Pre-heat oven to 200°C/180°C Fan/Gas 6
- Mix egg well in a bowl.
- Add oats, sweetener and vanilla – mix well.
- Line baking tray with greaseproof paper.
- Spoon mixture onto baking tray (I added a little coconut oil spray to the greaseproof paper after the debacle with the Raspberry Roulade!)
- Bake for 10-15 minutes, then turn biscuits and cook for a further 5 minutes until golden brown.
If you’re using the oats as your HexB allowance, then these are syn-free, otherwise they are 6 syns for one batch.
(Edit: I believe some/all? sweeteners now need to be synned, so if that’s your jam, please just re-calculate accordingly.)
I think I need to add something to this basic recipe to jazz them up a bit, so I’ve bought some lemon flavouring and I’ll try that. But why not try cinnamon, ginger, orange extract or, my favourite idea, some (synned) melted chocolate on top!