FLOURLESS CHOCOLATE CHIP COOKIES

Sticky and delicious, these cookies are a healthier alternative to shop-bought ones. Refined sugars have no nutritional value, while natural sugars, such as the coconut variety here, contain a fibre called inulin. It’s not completely saintly but it has a lower glycaemic index, which makes it a little gentler on blood sugar levels. In combination with the oats, which are high in fibre, these cookies won’t cause a wild blood sugar spike.

(if using gluten-free oats)

GLUTEN-FREE DAIRY-FREE

6 (makes 12 cookies) 10 minutes

10 minutes

SERVES PREP COOK CALORIES PER SERVING

1 egg

75g coconut sugar

100g coconut oil, melted 90g rolled oats (gluten-free, if preferred)

150g ground nuts (almonds, cashews, hazelnuts)

1 tbsp finely chopped nuts (almonds, cashews, hazelnuts, walnuts, macadamia) pinch of ground cinnamon pinch of salt

100g plain dark chocolate (minimum 70% cocoa), chopped

★ Preheat the oven to 180C/160C fan/gas 4. Line a baking tray with nonstick baking paper.

★ Mix all the ingredients together in a bowl and then spoon the mixture on to the lined baking tray. Make sure each spoonful is well spaced out and flatten them down a bit so they resemble a cookie shape. How many cookies the mixture makes will depend on how big you want them – I usually make around 12, but they’re not perfect and nor should they be.

★ Bake in the oven for 10 minutes then leave to cool on a wire rack. They’ll keep for a week in an airtight container.