These are some forgiving chewy oat cookies. What ingredients you have to hand are a bit of a lottery at the moment!
No eggs, no flour, but still craving a cookie with a cup of coffee?
Needing something to get the kids away from the TV? (Baking with my two kids is always my go-to for a happy TV to real world transition!)
Anyway, you’re probably here for cookies, not parenting tips, so I present to you, the most versatile cookie recipe you can make on lockdown, and save to your favorites for after!Print
I’ve included all the ingredient substitutes in the same recipe here, remember to not add two of the ‘same’, and have some fun!
- 1/2 cup butter softened OR 1/2 cup coconut oil OR 1/2 cup vegetable oil
- 1/2 cup sugar
- 1 egg OR 1 apple/pear cooked and pureed OR 1 banana
- 2 tsp vanilla essence
- 1/2 cup flour OR 1/2 cup almond flour OR 1/2 cup oats ground into flour
- 1 1/2 cups oats
- 1 tsp baking powder
- 1/2 tsp salt
Optional additions – add all, some or none:
- 1 cup chocolate chips/chopped up chocolate block
- 1/2 cup chopped walnuts/cashews/roasted peanuts
- 1/2 cup raisins
- Pre-heat oven to 180°C
- Mix all the wet ingredients in a mixing bowl
- Add all the dry ingredients on top of that
- Mix everything together
- Add your extras, (chocolate, nuts…) and mix to combine those nicely
- Check your consistency – you want sticky, moist, but not dripping – see the tips below for some troubleshooting to get you to the sweet spot
- Dollop onto baking tray using a tablespoon, one very heaped tablespoon per cookie, flatten with the back of a fork or a spoon until 1cm thick
- Place into oven for 15-18mins, until getting a hint of golden, crispy tips
- Remove from oven and transfer to cooling rack
- Wait for them to cool before enjoying! Well, at least try to wait!
Dough is too dry and crumbly – While mixing, add 1 Tbsp of water at a time until you see it turn creamier.
Dough is too liquid – While mixing, add 1 Tbsp of flour or flour substitute at a time until you see it start to go pastier.