Being Resourceful

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.

vegan chocolate cookies

Oh wow!

These are amazing!

Even better than when I make them with spelt.

vegan chocolate cookies

So quick.  So easy.

So beautifully crisp on the outside, moist on the inside, chocolatey, delicious, fair trade, organic,

vegan,

and gluten free 😀

Oh wow!  These are amazing!

* Adapted from the chocolate chip cookie recipe in the brilliant Unqualified Education

29 thoughts on “Being Resourceful

  1. Pingback: Some people | birdielewis

  2. I keep getting tempted to do this! I make oatmeal cookies ALOT, and the cocoa powder is right next to the flours… always wondered – now I’ll give a try with confidence! Love your site and message. Hannah 🙂

    Like

  3. YUM! Your recipe sounds so delicious! I will definitely have to try these with gluten free oats. Oh, what are sultanas? I have not heard of those before.
    Thank you for sharing your recipe!
    Heidi

    Like

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