These little beauties are a tasty treat when you need a teatime snack, a lightweight hiking cookie, or school lunch addition (plus they can be made nut free)! The addition of flax, coconut, or nuts is a great boost of fiber and the healthy EVOO makes these cookies not only taste good, but good for you!
- 2 cups oats
- ¼ cup flax seeds, coconut, or chopped nuts of your choice (optional)
- 1 cup flour
- 1/2 tsp Olive Us Himalayan Pink Salt (or Fleur de Sel)
- 3/4 cup Olive Us Single Varietal EVOO (such as Chiquitita or a citrus infused olive oil such as Persian Lime), or half butter half olive oil
- 1/4 tsp baking soda
- 1/2 cup brown sugar
- 1/4 cup hot water
Preheat the oven to 400F and line a baking sheet with parchment paper.
Thoroughly combine the dry ingredients with olive oil, so that the oil is evenly distributed. In a small bowl dissolve the baking soda into the hot water. Pour over the dry mixture and stir to form a ball. The dough should be sticky and hold together. Once the dough is formed, do not overwork.
Press the dough into an even layer onto the prepared baking sheet until it’s about 3/4cm thick. Score the dough to form about 12 squares, no need to pull the pieces apart, they will break along these lines once baked.
Bake for 12-15 minutes*, rotating the pan halfway through, until golden brown and crisp. They should not be chewy. Cut the cakes apart along the score line and allow them to cool.
*If you find the outside edges are browning too quickly, remove from heat after 10 minutes, lower temperature to 350F and slice apart the cakes by the score lines allowing a cm of space between them so all the edges brown evenly.
Recipe adapted from https://thetravelbite.com/recipes/nova-scotia-oatcakes/.