Simply Scrumptious

These cookies taste just like there namesake! Plenty of sweet carrot with hearty oats accompanied with that lovely taste of cinnamon, which makes just want to go back for seconds.  The cookies can be stored in an airtight container for up to a week, but believe me they won't last long! Approx calories for the whole bake is 900 I made 9 decent size cookies which made each cookie 100 calories INGREDIENTS 1 cup (100g) oats ¾ cup (90g) wholemeal self-raising flour 1½ tsp baking powder 1½ tsp ground cinnamon 1 tbsp (14g) light olive spread, melted and cooled slightly  1 large egg room temperature 1 tsp vanilla essence ¼ cup (60ml) honey ¾ cup (68g) grated carrot,  Pinch of salt (optional) METHOD   Preheat the oven to 160ºc / 140º fan / 325ºF and line a baking tray with either a silicone baking mat or grease-proof paper In a medium bowl mix together the oats, flour, baking powder and cinnamon In a separate...

No added sugar Fat free Makes 2 giant cookies APPROX 150 calories per cookie INGREDIENTS 1/2 cup of oats 1 egg 1 tsp ground ginger 1 tbsp Whitworths Fiery Crystallised Ginger (chopped) 1/4 fresh carrot grated METHOD Preheat oven 220c / 180 fan and line a baking tray Put all the ingredients in a mixing bowl and mix well until all the mixture is combined. The mixture will be quite wet/sticky. If it is very wet just add a little more oats. Place half the mixture on baking tray and shape into a giant cookie leaving enough room for the second cookie Place in the oven and bake for approx 20 minutes for a soft cookie Leave on baking tray to cool once removed from the oven, unless you can carefully remove to  a wire rack TIP   If you prefer a chewy firmer cookie, once cookie is baked and oven is turned off, leave cookie in oven to cool

For this recipe you will require a mini food processor or something similar for this recipe to work Makes 8-9 biscuits Approx 40-45 calories per biscuit INGREDIENTS 40g oats 1/2 tsp baking powder 1-2 tsp almond essence 4 glacier cherry's chopped 1 small egg  METHOD  1. Preheat oven 180c 2. Blend the oats in you processor, but be careful not to turn the oats into a flour. 3. Add the rest of the ingredients to the oats and blitz until everything is combined 4. Line a baking tray and spoon 8 teaspoons of the mixture onto the tray making sure they're spread apart, flatten each biscuit down using the back of a spoon. If you find the mixture sticks to your spoon just dip the spoon in some cold water first. 5. Bake in the oven on the middle shelf for 12-15 minutes until slightly golden  6. Leave to cool for a couple of minutes and gently transfer them to a cooling rack