The thing with kids is, you give something a novelty name and they want to try it. If I asked ‘would you like a low sugar, oaty biscuit’ for supper I can pretty much guarantee they’d turn me down, somehow calling this a bedtime cookie makes it OK. This cookie recipe uses as little sugar as possible, I’ve tried less than the 80g, but it just tasted a little bland, even when trying to balance it out with more sugar.

Ingredients
125g unsalted butter softened
80g golden caster sugar
2 tbsp honey
1 large egg
juice of ½ lemon
140g gluten free porridge oats
140g gluten free plain flour
1 tsp xanthan gum
1 tsp gluten free baking powder

Preheat the oven to 150C and line a tray with baking paper.

Cream together the butter and sugar until light and fluffy.

Add a third of the oats and stir well before adding the egg, lemon juice and honey and once again stirring well to combine all of the ingredients.

Add another third of the oats, stirring well before adding the final third.

Add the flour, xanthan gum and baking powder and combine well. You want a sticky mixture that holds its shape.

Make 12 golf sized balls and gently flatten down until it’s the depth of about a centimetre.

These will take about 15 minutes to bake. When the outside of the cookies is brown but the middles are soft, remove from the oven. Leave to cool and firm for about 15 minutes.