These chewy, not-too-sweet Slimming World cookies are properly spiced and deliciously oaty. Excellent for stress-free with a cup of tea or espresso.
Slimming World carrot cake cookies recipe
makes 20 cookies
1½ Syns per cookie
prepared in 25 minutes
What you want:
100g plain porridge oats
40g plain flour
1¼ tsp floor cinnamon
¼ tsp floor nutmeg
¼ tsp floor allspice
½ stage tsp baking powder
1 massive egg, plus 2 egg yolks
40g (2½ stage tbsp) sweetener granules
2 tbsp fat-free pure Greek yogurt
2 small carrots, finely grated (use the effective facet of a field grater)
What you do:
1. Preheat your oven to 160°C/fan 140°C/fuel 3 and line 2 baking sheets with non-stick baking paper.
2. In a mixing bowl, stir collectively the oats, flour, spices, baking powder and a small pinch of salt.
3. Whisk collectively the egg and egg yolks, sweetener and yogurt in one other mixing bowl, then stir within the carrots. Add the moist components to the oat combination and stir till effectively mixed. Go away to face for 10 minutes to melt the oats.
4. Drop tablespoons of cookie dough onto the lined baking sheet, spacing the cookies 2-3cm aside – you need to get 20 cookies. Bake for 10-12 minutes, till the cookies are agency and just a bit golden. Switch to a wire rack to chill.
Tip: These will preserve for 2-3 days in an hermetic container.
An additional slice?
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