Almond and Cherry Cookies

This is my all-time favourite cookie recipe that I keep going back to time and time again. Made principally from almonds and oats, it uses very little sugar so it has a lower GI than conventional cookies, and considerably more fibre. Almonds are also good sources of monounsaturated fats and calcium so pop these cookies in your kit bag when you need a pre-workout boost.

Photo credit: http://www.adrianlawrencephotography.com/

Makes 15

100g (3 ½ oz) ground almonds

50g (2oz) Sugar & stevia or 100g (3 ½ oz) sugar

100g (3 ½ oz) olive oil spread

1 tbsp maple syrup or golden syrup

½ teaspoon vanilla extract

100g (3 ½ oz) plain white flour

100g (3 ½ oz) rolled oats

½ egg, beaten

50g (2oz) glace cherries, cut into quarters

Pre-heat the oven to 190 / 170 C fan/ gas mark 3 and line one or two baking sheets with baking parchment.

Place all the ingredients except the egg and cherries in a mixer bowl and mix on low speed until combined.

Add the beaten egg and cherries, then mix together until you have a smooth soft dough.

Shape the dough into about 15 balls, approx. 3cm (1 ¼ in) diameter. Place on the baking sheets, about 2.5cm apart, then flatten lightly with your hand. Bake for 12 – 14 minutes or until light golden.