Simple oat cookies from Deliciously Ella: 100+ Easy, Healthy, and Delicious Plant-Based, Gluten-Free Recipes (page 62) by Ella Mills (Woodward)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cacao and hazelnut spread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe suggests using the book's "Almond milk".

  • sharpcatherine on May 13, 2015

    Incredibly quick to prepare, and quite tasty, although a bit of cinnamon wouldn't go amiss to provide more flavour. Definitely needs to be a small, thin cookie as otherwise it doesn't cook through and go crispy, and will be difficult to get off of the baking sheet. A big hit with my small people.

  • sharifah on March 15, 2015

    I was a little sceptical about the recipe ingredients but I was pleasantly surprised at how delicious and filling these cookies were! I used porridge oats, and probably best to melt the coconut oil first if solid. Follow her instructions to flatten the cookie so that it turns out crispy. I didn't so mine was a little 'cake-y' but nevertheless still yummy! Would make this again.

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