These chewy, not-too-sweet biscuits are nicely spiced and deliciously oaty. Perfect for relaxing with a cup of tea or coffee.
Slimming World carrot cake oat biscuits recipe
makes 20 oat biscuits
1½ Syns per oat biscuit
vegetarian
ready in 25 minutes
What you need:
100g plain porridge oats
40g plain flour
1¼ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground mixed spice
½ level tsp baking powder
1 large egg, plus 2 egg yolks
40g (2½ level tbsp) sweetener granules
2 tbsp fat-free natural Greek yogurt
2 small carrots, finely grated (use the fine side of a box grater)
What you do:
1. Preheat your oven to 160°C/fan 140°C/gas 3 and line 2 baking sheets with non-stick baking paper.
2. In a mixing bowl, stir together the oats, flour, spices, baking powder and a small pinch of salt.
3. Whisk together the egg and egg yolks, sweetener and yogurt in another mixing bowl, then stir in the carrots. Add the wet ingredients to the oat mixture and stir until well combined. Leave to stand for 10 minutes to soften the oats.
4. Drop tablespoons of dough onto the lined baking sheet, spacing the cookies 2-3cm apart – you should get 20 cookies. Bake for 10-12 minutes, until the biscuits are firm and just a little golden. Transfer to a wire rack to cool.
Tip: These oat biscuits will keep for 2-3 days in an airtight container.
An extra slice?
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