Combine all dry ingredients (everything except the oil and the water).
Mix with the rapeseed oil and the water. Let to rest for 20-30 minutes so that the oats can soak up some liquid.
Preheat the oven to 180° C (356° F).
Line 2 baking trays with baking sheet.
Use a tablespoon to shape cookies onto the trays. Pat them with the back of the tablespoon into round, flat cookies.
Bake each tray on the middle rack for 15-20 minutes. Watch them closely once the edges start to brown since they burn easily (for my oven it’s roughly after 20 minutes). Take them out of the oven once they start to smell good and the edges are golden brown.