GINGER COOKIES

Crunchy on the outside, soft and chewy on the inside, these delicious 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. Serves 14 Prep 10 mins Cook 25 mins

PER COOKIE 84cals PROTEIN 1.5g CARBS 6g FAT 6g FIBRE 0g 2 medium egg whites 50g (1¾oz) ground almonds 50g (1¾oz) porridge oats (not

jumbo oats) 50g (1¾oz) coconut oil (or butter) 2 balls of stem ginger in syrup, drained and finely chopped

2tbsp stem ginger syrup from the jar

Preheat the oven to 180°C/fan 160°C/gas 4 and line a large baking tray with non-stick baking paper.

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, you can mix together by hand.

Use two dessertspoons to scoop out a little mixture and drop on to the lined tray. Press down until around 1cm thick. Make a further 13 cookies this way. Bake for about 25 minutes, or until golden brown.

Cool for a few minutes before serving. Store excess cookies in an airtight container.