PER COOKIE | 84cals | PROTEIN 1.5g | CARBS 6g | FAT 6g | FIBRE 0g

Ginger cookies

SERVES 14 | PREP 10 mins | COOK 25 mins

Crunchy on the outside, soft and chewy on the inside, these delicious mini biscuits are surprisingly guilt free. They contain a decent hit of protein and fibre, are lovely as an after-dinner treat, or you can enjoy them crumbled in yoghurt with a handful of berries.

• 2 medium egg whites
• 50g ground almonds
• 50g porridge oats (not jumbo oats)
• 50g coconut oil (or butter)
• 2 balls stem ginger in syrup, drained and finely chopped
• 2 tbsp stem ginger syrup from the jar

COOK’S TIPS

If you have a mini food processor, you can halve the quantity to make 7 cookies instead.

1. 1. Preheat the oven to 180°C/fan 160°C/Gas 4 and line a large baking tray with non-stick baking paper.
2. 2. Combine all the ingredients in a large bowl and mix together using a stick blender. You could also tip them into a food processor and blitz briefly to combine. The dough should be fairly soft. Alternatively, mix together by hand.
3. 3. Use two dessertspoons to scoop out a little mixture and drop on to the lined tray. Press down into roughly 4cm rounds with the back of the spoon. Make a further 13 cookies in the same way. Bake for about 22–25 minutes, or until golden brown.
4. 4. Cool for a few minutes before serving. Store excess cookies in an airtight container in the freezer.