Apricot & Oat Cookies

Oats are great for balancing leptin because they’re high in fibre and resistant starch, both of which help you feel full – a sensation that those with leptin problems struggle to achieve. MAKES: 4 servings (8 cookies) PREPARATION TIME:15 minutes, plus cooling COOKING TIME: 10 minutes 2 tsp butter 40g/1½oz/scant ¼ cup stevia-based natural sweetener or xylitol 1 egg, beaten 2–3 drops vanilla extract 40g/1½oz/heaped ¼ cup wholemeal flour 75g/2½oz/¾ cup porridge oats 25g/1oz dried apricots, finely chopped ¼ tsp baking powder a pinch of ground cinnamon 1 Preheat the oven to 180ºC/35OºF/ Gas 4 and a line a baking sheet with baking parchment. Put the butter and natural sweetener in a mixing bowl and beat until light and fluffy, then beat in the egg and vanilla extract. Add all of the remaining ingredients and beat slowly with a wooden spoon until just combined. Take care not to overmix. 2 Divide the mixture into 8 equal portions, then shape each one into a ball and place on the baking sheet, spacing them well apart, then flatten each ball slightly. Bake for 10 minutes until golden. 3 Remove from the oven and transfer to a wire rack. Leave to cool completely, then serve. Nutritional analysis per serving: Calories 152kcal Protein 4.8g Carbohydrates 23g Fat 5.2g

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