Easy Desserts

Chewy Oatmeal Raisin Cookies

Soft, chewy cookies with cinnamon, plump raisins and rolled oats. The classic, and easy to get right.

Ingredients

• ½ cup (115 g) butter, softened
• ¾ cup (150 g) packed brown sugar
• 1 egg
• 1 tsp vanilla extract
• ¾ cup (95 g) all-purpose flour
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp salt
• 1½ cups (135 g) rolled oats (not instant)
• ¾ cup (110 g) raisins

Method

1. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, beat the butter and brown sugar for 2 minutes, until creamy. Beat in the egg and vanilla.
3. Stir in the flour, baking soda, cinnamon and salt until just combined.
4. Stir in the oats and raisins.
5. Scoop 2 tablespoons of dough per cookie onto the sheets, about 5 cm (2 inches) apart.
6. Bake for 10–12 minutes, until the edges are golden and the centres still look soft. Cool on the sheet for 5 minutes, then move to a rack.

Note: For gluten-free cookies, try certified gluten-free oats and a 1:1 gluten-free flour blend. The texture may differ a little.

Oatmeal Chocolate Chip Cookies

Chewy oatmeal cookies loaded with chocolate chips, with crisp edges and soft middles.

Ingredients

• ½ cup (115 g) butter, softened
• ½ cup (100 g) packed brown sugar
• ¼ cup (50 g) white sugar
• 1 egg
• 1 tsp vanilla extract
• ¾ cup (95 g) all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• 1½ cups (135 g) rolled oats (not instant)
• ¾ cup (130 g) semi-sweet chocolate chips

Method

1. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, beat the butter, brown sugar and white sugar for 2 minutes, until creamy. Beat in the egg and vanilla.
3. Stir in the flour, baking soda and salt until just combined.
4. Stir in the oats and chocolate chips.
5. Scoop 2 tablespoons of dough per cookie onto the sheets, about 5 cm (2 inches) apart.
6. Bake for 10–12 minutes, until the edges are golden and the centres still look soft. Cool on the sheet for 5 minutes, then move to a rack.

Note: For gluten-free cookies, try certified gluten-free oats, a 1:1 gluten-free flour blend and gluten-free chocolate chips. The texture may differ a little.

Chocolate Greek Yogurt Mousse Cups

A thick, rich chocolate mousse made with yogurt and unsweetened cocoa. High in protein and low in sugar.

Ingredients

• 300 g plain Greek yogurt (unsweetened)
• 2 tbsp unsweetened cocoa powder
• 2–3 tbsp xylitol, to taste
• 1 tsp vanilla extract
• Pinch of salt
• A few raspberries (optional)

Method

1. Whisk the cocoa, xylitol, vanilla and salt into the yogurt until smooth.
2. Taste and add more xylitol if you like.
3. Spoon into two small glasses. Chill for 30 minutes.
4. Top with a few raspberries.

Note: Xylitol is toxic to dogs. Keep it, and anything made with it, away from pets.

Lemon Cheesecake Mousse

A creamy, tangy no-bake cheesecake mousse with a lemon kick and no sugar.

Ingredients

• 125 g cream cheese, softened
• 150 g plain Greek yogurt (unsweetened)
• Zest and juice of 1 lemon
• 3 tbsp xylitol
• 1 tsp vanilla extract

Method

1. Beat the cream cheese with a fork or whisk until smooth.
2. Mix in the yogurt, lemon zest, 2 tbsp lemon juice, xylitol and vanilla.
3. Taste and adjust the lemon and xylitol.
4. Divide between 3 small glasses. Chill for at least 1 hour.

Note: Xylitol is toxic to dogs. Keep it, and anything made with it, away from pets.

Flourless Peanut Butter Cookies

A 3-ingredient cookie with no flour. Chewy, nutty and low in sugar.

Ingredients

• 1 cup (250 g) natural peanut butter (just peanuts and salt)
• 1 egg
• ⅓ cup xylitol
• Pinch of salt

Method

1. Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix the peanut butter, egg, xylitol and salt until smooth.
3. Scoop 8 balls onto the sheet and press each with a fork in a criss-cross pattern.
4. Bake for 10–12 minutes, until set at the edges. Cool on the sheet for 10 minutes, as they firm up.

Note: Contains peanuts. Xylitol is toxic to dogs. Keep it, and anything made with it, away from pets.

Frozen Berry Yogurt Bark

A cool, crunchy frozen treat made from yogurt, berries and walnuts. Break it into pieces and keep it in the freezer.

Ingredients

• 300 g plain Greek yogurt (unsweetened)
• 100 g berries (blueberries or raspberries)
• 2 tbsp xylitol (optional)
• 20 g walnuts, chopped
• 1 tsp vanilla extract

Method

1. Line a small baking sheet with parchment paper.
2. Mix the yogurt with the xylitol and vanilla. Spread it about 1 cm thick on the paper.
3. Scatter with the berries and walnuts, pressing them in lightly.
4. Freeze for 2 hours, until solid. Break into pieces and store in the freezer.

Note: Xylitol is toxic to dogs. Keep it, and anything made with it, away from pets.

Easy Flourless Brownies

Fudgy chocolate brownies made without any flour. Regular sugar, so these are an occasional treat.

Ingredients

• 100 g dark chocolate, chopped
• ½ cup (115 g) butter
• ¾ cup (150 g) sugar
• 2 eggs
• ⅓ cup (30 g) unsweetened cocoa powder
• 1 tsp vanilla extract
• Pinch of salt

Method

1. Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment paper.
2. Melt the chocolate and butter together in the microwave in 30-second bursts, stirring in between, until smooth.
3. Stir in the sugar, then the eggs one at a time, then the vanilla, cocoa and salt.
4. Pour into the pan. Bake for 18–20 minutes, until a toothpick comes out with a few moist crumbs.
5. Cool completely before cutting.

Note: Check that the chocolate, cocoa and vanilla are labelled gluten-free.

Coconut Macaroons

Chewy coconut cookies with only a few ingredients, naturally gluten-free.

Ingredients

• 2 egg whites
• ⅓ cup (65 g) sugar
• 2½ cups (200 g) unsweetened shredded coconut
• 1 tsp vanilla extract
• Pinch of salt

Method

1. Heat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. Whisk the egg whites with the sugar, vanilla and salt until foamy. Stir in the coconut.
3. Scoop 12 mounds onto the sheet with a spoon, pressing them together.
4. Bake for 14–16 minutes, until golden at the edges. Cool on the sheet.

Cinnamon Baked Apples

Warm apples baked with cinnamon, butter and walnuts. Naturally gluten-free.

Ingredients

• 2 apples
• 1 tbsp butter
• 2 tbsp chopped walnuts
• 1 tsp cinnamon
• 1 tbsp maple syrup or brown sugar
• Splash of water

Method

1. Heat the oven to 375°F (190°C). Core the apples and cut them into thick wedges.
2. Put them in a baking dish with the butter in small pieces, walnuts, cinnamon and maple syrup. Add a splash of water.
3. Bake for 18–20 minutes, stirring once, until soft.
4. Serve warm.

Chocolate Banana Ice Cream

A dairy-free "ice cream" made from frozen bananas and cocoa. No machine needed, but a food processor or blender helps.

Ingredients

• 3 ripe bananas, sliced and frozen
• 2 tbsp unsweetened cocoa powder
• 1–2 tbsp milk, if needed

Method

1. Slice the bananas and freeze them on a tray for at least 2 hours.
2. Blend the frozen slices with the cocoa until creamy, scraping down the sides. Add a splash of milk if it is too thick.
3. Serve right away, or freeze for 30 minutes for a firmer texture.

Note: Bananas have natural sugar, so this one is not labelled diabetic-friendly.

Easy Apple Crisp

Cinnamon apples under a buttery oat crumble. A simple classic.

Ingredients

• 4 apples, sliced
• 1 tsp cinnamon
• 1 tbsp lemon juice
• ½ cup (45 g) rolled oats
• ¼ cup (30 g) all-purpose flour
• ¼ cup (50 g) brown sugar
• ¼ cup (55 g) cold butter, cubed

Method

1. Heat the oven to 350°F (175°C). Toss the apples with the cinnamon and lemon juice in a baking dish.
2. In a bowl, rub the oats, flour, sugar and butter together with your fingers until crumbly.
3. Scatter the crumble over the apples.
4. Bake for 30 minutes, until golden and bubbling.

5-Minute Chocolate Mug Cake

A warm single-serve chocolate cake made in the microwave.

Ingredients

• 3 tbsp all-purpose flour
• 2 tbsp sugar
• 1 tbsp unsweetened cocoa powder
• ¼ tsp baking powder
• 3 tbsp milk
• 1 tbsp vegetable oil
• Pinch of salt

Method

1. In a large mug, mix the flour, sugar, cocoa, baking powder and salt.
2. Stir in the milk and oil until smooth.
3. Microwave on high for 70–90 seconds, until risen and set. Careful: the mug will be hot.
4. Let it cool for 1 minute before eating.