Baking / Biscuits and Cookies / chocolate / dessert / No egg baking / No yeast baking / Recipes / Sweet / Vegan

New recipe categories + Ruby Tandoh’s malt, oat and dark chocolate chunk cookies

Hi. I’ve made a few new recipe categories for this site:

  • No wheat flour – Not necessarily gluten-free, as for this recipe. Sweet baking recipes that require wheat flour for structure.
  • No yeast – Baking recipes that don’t require any yeast, which is most of them.
  • No egg – I focused on baking recipes that don’t require eggs for structure.
  • No oven – My oven died and it’s summer in the northern hemisphere soon, so I figured this would be handy for people other than myself. It contains basically every recipe that doesn’t require an oven, even if it seems really obvious that it wouldn’t involve one. After all, there are jam recipes that require ovens. No surprise oven business here!
  • Vegan – This is currently shamefully lacking, but also many recipes in the Vegetarian category are easily veganisable if you substitute the dairy butter for your preferred vegan spread.
Malt oat chocolate chunk cookies, baked
My cookies are a bit flat, probably because my oven lacked the oomph to get these to puff and set. Still tasty though!

Now for the recipe. This is a text version of Ruby Tandoh’s malt oat dark chocolate chunk cookies with added volume conversions and collation of substitutes from people’s comments. Won’t bore you with extensive description of What It’s Like Right Now. There’s no wheat flour in the shops and it can also be a challenge to acquire eggs, so if you are baking for pleasure during a pandemic, this recipe is a delight. They also taste like giant maltesers.

Also, Ruby Tandoh is a real one. I was very pleased to donate a copy of Eat Up! to The Outside Project’s community library, Book28. You can read some of her self-published writing on Medium (my favourite is her piece about Esiah Levy, as it involves my hometown of Croydon + gardening) and on Vittles, a super fresh food newsletter edited by Jonathan Nunn.

Lastly, self-care might look like lovely welcoming cookies for your household. Community care is sharing resources. Many small community groups are creating this civic infrastructure to keep people going. Here’s what’s been going on in my circle:


Very important to note that although these don’t involve straight-up wheat flour, these are not gluten free. This is because the malted drink powder is barley and wheat-based. See ingredient substitutions below for a GF option.

280g rolled oats (see note for substitutions), divided into 2 cups + 5 tbsp
150g soft light brown sugar 1/3 + 1/2
80g malted drink powder (see note) – 1/2 cup generous
1 teaspoon baking powder
1/2 teaspoon salt
100g – 150g dark chocolate, chopped into small chunks (or similar stuff)
80g any kind of butter, melted
40g milk, any kind

  • Notes on ingredient substitutions:
  • People have made this with Ready Brek, which is instant porridge made from finely milled oats.
  • There are many different kinds of malted drink powder; well-known brands include Horlicks, Ovaltine, and Milo. Many supermarkets also do their own-brand Malt Drink or Malted Drink. You want that kick of malted wheat/barley with milk powder and sugar! People have also made this with instant hot cocoa mix – the kind with added milk powder and sugar. This works for a gluten free option.


Preheat oven to 180 degrees C/350 F. Line baking sheets with baking parchment.

Set aside 40g rolled oats. Grind the remaining 240g to a fine powder in a blender or food processor. I used a stick blender and a high-sided container that just about fit the head.

In a large bowl, combine ground oats, whole rolled oats, brown sugar, malt drink powder, baking powder, and salt in a large bowl. Tip in chopped dark chocolate and stir to combine. Add melted butter and milk, bringing it all together into a dough (use your hands). It should be cohesive and firm.

Divide into 16 pieces and roll into balls (a bit bigger than a ping pong ball). Set them on the trays, leaving a cautious 2 – 3 inches between them. I baked them in batches of 5 or 6.

Bake for 12 minutes. I found it was better to just leave them be for the entire 12 minutes rather than doing my usual halfway turnaround for cookies, but my oven was pretty weak by that point.

Mine were already quite flat, but if yours are very puffy, give the tray a firm rap on the work surface. Cool just slightly before eating so they are perfectly warm and gooey, but it is likely you’ll find the molten cookie a tradeoff for a scalded mouth.