OATMEAL CAROB COFFEE COOKIES
It got colder again, so I came up with a new cookie recipe, just in time for it to become hot again. I’ve been dreaming of biscuits all weekend and threw these together in a moment of inspiration — they came out bang on! Malty and sweet with hints of carob and coffee (I use instant decaf*), these are instantly satisfying and keep me well away from the chocolate. These cookies are crisp and crumbly, and as delicious for breakfast as they are to tide you over till dinner.
INGREDIENTS
Makes 14 small cookies
1 cup rolled oats (not jumbo/thick)
¼ cup rice flour
¼ cup/40g molasses or jaggery
¼ tsp. sea salt
¼ cup oil (sunflower, coconut, avocado)
¼ cup hot water (with 1 tsp instant decaf coffee or ¼ tsp coffee extract)
1 tsp carob powder
½ tsp baking powder
METHOD
Heat the oven to 180°C.
Combine the oats, rice flour, salt and baking powder in a bowl. Add the jaggery, oil, carob, hot water and coffee and mix thoroughly. Let the mixture sit for a few minutes so that the oats can soak up the liquid. Use damp hands to create walnut-sized dough balls and lightly flatten them.
Bake the cookies for 10 minutes. Cool for 5 mins on the pan, then move to a wire rack to crisp up.
Keeps… not sure yet — they didn’t make it past 24 hours!
East by West tip:
*I use decaf instant coffee.
For something a little different, try vanilla-flavoured decaf instant coffee.
Try the carob bars for another non-chocolate choc fix.
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