100-calorie chocolate chip cookies
- April 2017
- Makes 10 cookies
- Hands-on time 10 min, oven time 10-12 min
Whether you’re on the 5:2 diet or just looking for a healthier cookie recipe, these low-calorie oat and dark chocolate cookies, from Laura Herring’s The Fast Days Cookbook, are the perfect afternoon treat.
- 3.4g (1g saturated)
- 14.4g (7.7g sugars)
- 65g rolled oats
- 35g spelt flour (available from Ocado, Waitrose and Sainsbury’s)
- 20g ground almonds
- ½ tsp salt
- 40g demerara sugar
- 1 small free-range egg
- 1 tbsp maple syrup
- 2 tsp vanilla extract
- 40g chocolate chips (Lily’s all-natural dark chocolate chips are available from amazon.co.uk)
- Heat the oven to 180°C/160°C fan/gas 4. Line a baking sheet with non-stick baking paper. Combine the oats, flour, ground almonds, salt and sugar in a bowl. In a separate bowl or jug, whisk together the egg, maple syrup and vanilla. Pour the wet ingredients into the dry, along with the chocolate chips, then mix together to make a dough.
- Spoon 10 even mounds onto the lined baking sheet, then squish them down a bit with the back of your spoon. Cook for 10-12 minutes.
- Leave to cool on the sheet for a couple of minutes, then transfer to a wire rack to cool completely.
On a non-fast day, you can shape the cookies into double the size and cook for 2-3 minutes longer.
Store the cookies in an airtight container for up to a week.
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