Monday, 10 June 2019

Chocolate and Raspberry Oat Cookies - Low Syn Slimming World Recipe


These oat cookies are quickly becoming my favourite breakfast. They feel like a treat but are Slimming World friendly and contain oats which are full of fibre and anti-oxidants. The raspberries add some natural sweetness but I particularly like adding the chocolate chips to make them feel like proper cookies. 

I adapted the recipe from this Basement Bakehouse one but there are lots of variations. I have tried them with dried apricots and raisins which are lovely but you can avoid the syns by using fresh fruit and the cooked apricots are totally delicious. 

These cookies use your Healthy Extra B choice with the oats and can also be tweaked to suit SP days by using Quark in place of the natural yogurt. Raspberries are speed but should technically be syned if being cooked. I didn't syn mine as they are such a small amount that I would have eaten anyway but it is recommended to protect your weight loss if eating them regularly. 

You will want to preheat your oven to 180 degrees and line a tray with baking paper to prevent sticking, the cookies will be quite soft when they come out. 

To make the cookies I weigh out 40g of oats, mine are just the cheap Aldi ones. Pop them in a bowl with 1 egg, a tablespoon of natural yogurt (I used the Muller Greek Style Natural Yogurt) a teaspoon of sweetener, a few drops of vanilla essence and 10g of milk chocolate chips (3 syns). Mix these ingredients together completely before adding in 6-8 raspberries which have been chopped in half to make them go further. Gently combine so as not to break the raspberries. 

Spoon the mixture onto the baking paper in four disks, the mixture will be quite wet and won't really change shape in the oven so make them the size you want. Pop in the oven and cook for 20 minutes or until nicely golden brown. 

Allow them to cool slightly before removing from the tray and they will firm up a little. Enjoy with a hot cuppa! 




1 comment:

  1. about to start slimming world and love this recipe - I can't use artificial sweetener though as I am allergic - any other options?

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