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| GLP‑1‑Friendly Apple & Raisin Oat Cookies (Family‑Friendly) |
These little biscuits are just the thing for anyone who prefers smaller portions or wants a gentle sweet hit - and they’re great for the whole family, perfect for lunchboxes, too.
When people talk about “GLP‑1‑friendly” food, they’re usually meaning smaller-portion meals and bites that are a bit lighter, easier to digest, and satisfying in just a couple of bites, while still leaning toward satiating higher‑protein, higher‑fibre ingredients. People around me on GLP‑1 programs - and even those who’ve had stomach‑stapling procedures - mention they generally look for small‑portion baking that gives them that sweet moment without ultra‑processed ingredients that will cause discomfort later. And of course, it still needs to be something everyone else in the household can enjoy as well.
That’s where these little biscuit bites fit in beautifully: a wholesome mix of high‑fibre ingredients, somewhere between a muesli‑style slice and a soft biscuit. Even the kids can make them!
They’re a lighter spin on oatmeal cookies, made with simple, everyday ingredients and leaning toward a gentler style of baking - lower in added fats, higher in fibre, and naturally sweetened. Grated apple and mashed banana keep them moist, while a little honey and peanut butter to help bind everything together. They’re the kind of biscuits the whole family can enjoy, whether as a treat with a cup of tea, something lunchbox‑friendly, or a gentle option when your appetite has changed.
In other words: a lighter little biscuit - easy on the stomach, portion‑friendly, and still wonderfully satisfying.
Ingredients:
- 1/2 cup whole meal flour
- 1 cup rolled oats
- 2 tsp ground cinnamon
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 apple, grated
- 1/2 banana, mashed
- 1 tablespoon natural liquid honey
- 2 tablespoons almond milk (or any milk you prefer)
- 1 tsp vanilla extract
- 1/4 cup unsalted 100% peanut butter
- 1 cup raisins or sultanas (alternate with a mix of chopped dates or a few dried cranberries for colour, just be mindful of added sugars)
Method:
In a medium bowl, mix together the wholemeal flour, rolled oats, cinnamon, baking soda, and salt.
Add the grated apple, mashed banana, honey, milk, egg and peanut butter to the dry ingredients. Stir until everything is well combined.
Place small teaspoon‑sized dollops onto a lined baking tray, leaving a little space between each. You decide the size but remember the idea is to keep them petite and GLP-1 friendly. These won’t spread much, so shape them gently if you want a neater look.
Bake at 180°C fan for 12–15 minutes, or until lightly golden.
Cool on the tray for a few minutes before transferring to a rack.
Store in the fridge in an airtight container for up to 7 days. These GLP-1 friendly biscuits freeze well and can be pre-wrapped for lunch boxes.
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