Made with olive oil and oats instead of butter, these cookies are baked over low heat in a pressure cooker for kitchens without an oven. Being dairy-free and built on olive oil's heart-friendly fat profile makes them a light yet satisfying snack.
Mix the rolled oats with the flour, baking powder, cinnamon and salt. Whisk the olive oil and sugar together in a separate bowl and add to the dry mixture, stirring until it forms a sticky dough.
Cover the dough and chill it for 15 minutes; this rest keeps the cookies from spreading too much as they cook.
Pinch off small ball-sized pieces of dough, flatten them slightly and arrange them with space between them on parchment paper in the base of the pressure cooker.
Close the pressure-cooker lid, with the gasket removed, and cook over low heat for 40 minutes until the bottoms brown, checking once partway through to rotate them.
The cookies will look soft straight out of the pressure cooker but crisp up as they cool, so avoid overbaking them. Allergens: contains wheat (gluten).
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