Carob Oatmeal Cookies

PREP TIME  15 mins  COOK TIME  10 mins SERVINGS 12 biscuits


150 grams oats

150 grams plain flour all-purpose flour

150 grams caster sugar or brown sugar

2-3 tablespoons carob powder or 50 grams (1/3 cup) carob chips

1 teaspoon baking powder

1/8 teaspoon salt a large pinch

120 ml sunflower oil or vegetable

4 tablespoons milk or more if needed

1 egg

1 teaspoon vanilla extract optional

1/2 teaspoon ground aniseed optional


Preheat your oven to 180C (for fan oven).

Line a couple of cookie sheets with baking parchment paper.

In a large mixing bowl measure out the flour, oats, baking powder, carob powder, ground aniseed (if using) and a very large pinch of salt and mix until all combined.

In another bowl or a jug mix together the vegetable oil, milk, egg and vanilla essence (if using).

Add the wet ingredients to the flour ingredients and mix them together. There is no need to cream or overmix the dough, just bring it all together.

If you are using carob chips add them now and carefully stir them in. You should have a soft (but not runny) dough.

Using a desert spoon, scoop the dough and drop on your baking tray, making sure that you leave good space between each cookie. Use more trays if needed as the cookies will spread a little.

Place in the middle of your oven and bake for 10 minutes or until the cookies start to crack a little.

Using the greaseproof paper, lift your cookies from the baking tray and place them on the cooling rack. Leave to cool down completely.