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.

Oh wow!

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, fair trade, organic,

vegan,

and gluten free 😀

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