It got to that time of week again – the day before food shopping. The cupboards were looking quite bare and Miranda and I were feeling very peckish. We’d finished off the last flapjack the day before and there were no munchies left in the house. There must be something I could make, I said to myself, but what? I had no flour left.
But I was determined.
What I did have was some rolled oats, some sugar, some olive oil, some cocoa and some sultanas.
*And this is what I did:
Weighed out 8 ounces of rolled oats and put them through the food processor to make a rough oat flour. Put the flour in a bowl, added 2 teaspoons of baking powder, 1 ounce of cocoa, a generous load of sultanas and 4 ounces of sugar, and mixed it all together thoroughly. Then I added 4 fluid ounces (120 ml) of olive oil and 5 tablespoons of water to the dry mixture and combined to form a very moist cookie mixture. I put heaped teaspoons of this onto lined baking sheets and baked at 180°c for 20 minutes.
These are amazing!
Even better than when I make them with spelt.
So quick. So easy.
So beautifully crisp on the outside, moist on the inside, chocolatey, delicious,
and gluten free 😀
* Adapted from the chocolate chip cookie recipe in the brilliant Unqualified Education