WeightWatchers breakfast cookies recipe

Makes 30 l Prep 20 mins l Cook 35 mins

Ingredients

150g rolled porridge oats

Two medium Gala apples, roughly chopped

Four medium bananas, mashed

75ml apple juice

150g walnut halves, chopped

120g dried apple slices, chopped

75g raisins

70g oat flour

One-and-a-half tsp ground ginger

1tsp ground cinnamon

Half-a-teaspoon ground nutmeg

1tsp baking powder

Half-a-teaspoon ground mace

Half-a-teaspoon ground clove

1tsp salt

Calorie-controlled cooking spray

Method

1. Preheat the oven to 180°C, fan 160°C, gas mark 4 and line a baking tray with baking paper. Spread the rolled porridge oats evenly over the sheet and bake for 15-20 minutes until toasted. Remove from the oven and leave to cool to room temperature.

2. Meanwhile, mist a nonstick pan with calorie controlled cooking spray and heat over a medium-high heat. Add the roughly chopped Gala apples and cook for three minutes or until tender. Scrape the apples into a bowl and set aside to cool.

3. Add the bananas and apple juice and stir with a wooden spoon.

4. In a separate bowl, combine the toasted oats, chopped walnuts, chopped dried apple, raisins, oat flour, the spices, baking powder and salt.

5. Pour the wet ingredients into the dry ingredients and mix the dough together. Cover the bowl with cling film and let the dough rest, at room temperature for 10 minutes.

6. Portion 10 scoops of cookie dough onto the baking sheet. Cover the scooped portions with clingfilm and, using the flat bottom of a glass, press down on the scoops until they are 1cm thick. Remove the cling film and bake for 12-15 minutes, until golden brown.

7. Remove from the oven and set on a cooling rack to cool completely. Repeat with the remaining dough. The cookies will keep, stored in a plastic container, for up to one week.

Smartpoints: Green 3 l Blue 3 l Purple 2