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
