Maple syrup oat cookies

Makes 20, or 30 dinky ones


  • 150g stoneground wholemeal plain flour

  • 150g oats

  • 1 tsp baking powder

  • 100g light cholesterol spread

  • 1 egg

  • 200g maple syrup or runny honey (I've done it by weight for greater accuracy)

  • 50g pecans, roughly chopped

  • 50g walnuts, roughly chopped

  • Preheat the oven to 180 fan.

  • Weigh out all of the ingredients and add to a large mixing bowl.

  • Stir thoroughly until all the mixture is combined. Make sure there's no clumps of flour of baking powder.

  • Wet your hands and form the mixture into 20 or 30 little balls.

  • Flatten each ball onto a baking tray lined with parchment or silicone. They won't spread much but leave a gap between them.

  • Bake for 18-20 minutes. They won't go very golden due to the very low fat content, but watch out for the tops of protruding nuts scorching in the heat.

  • Cool on a rack and eat warm with a cup of tea. 



  • These shouldn't be eaten to excess due to the sugar content of the maple syrup. Sugar is believed to be behind obesity, Type-2 diabetes and heart disease.

  • For information, each cookie will have around 10g of 'added' sugar - the daily recommended amount for an adult is nor more than 30g. But we all need the odd treat. 

  • Oats are a wholegrain and can reduce blood pressure, cholesterol, and help reduce the risk of heart disease.

  • Oats are also extremely filling, a good source of fibre, rich in vitamins and minerals, carbohydrates and even protein. 

  • Walnuts can help lower cholesterol and are rich in antioxidants. They're said to be the best nut for heart health. 

  • These cookies have a vastly reduced fat content by using a low-fat or cholesterol-lowering spread.