Last night I was on my own and a bit fed up, so I decided to make some cookies. It was 9.45pm by then, but I had them made and in the oven by 10pm.
This recipes is so easy. The amount of ingredients may seem small, but you only need a tiny amount for each cookie as the mixture spreads out when baked. You can get 14 decent sized cookies out of one batch, so I think it’s well worth 15 minutes of your time. You won’t be disappointed.
50g coconut oil
1 tablespoon Agave Nectar
1/2 teaspoon bicarbonate of soda
75g gluten free oats
50g gluten free plain flour – I used Doves Farm blend
Weigh the coconut oil, sugar and Agave nectar into a pan and melt them over a gentle heat.
Weigh the dry ingredients into a separate bowl while you wait.
Once melted, take off the heat and add the bicarbonate of soda (don’t be alarmed at the change in consistency of the mixture as the bicarbonate is activated).
Add the dry ingredients and mix well.
Line a baking tray with parchment paper and place walnut sized balls of the cookie mix on to it, making sure there is a space between each one.
Bake at 180/gas 4 for 10 minutes.
Allow to cool for a few minutes before peeling off the baking parchment (if you leave to cool completely they are likely to stick to the paper).