One thing which has taken a hit during the Covid-19 pandemic is flour. I don’t know about you but I am finding it impossible to find ANY flour in the shops. I’ve tried every single week and there seems to be no sign of it returning.
This is not only a result of us all using baking to occupy our time now, but also the flour suppliers main customer is usually big bakeries, not the small every day consumer. The flour mills are struggling to keep up with the demand of producing smaller bags of the flour- the flour is there but the capacity for packing the smaller bags is not!
But there is a way around this if you’re desperate to bake or find something to do! These flour-less cookies are honestly sooo good and I think I’d say I’d prefer them over normal ones. They’re super fudgy, light, and easy to make. (These can also be gluten free!)
What’s even better with these cookies is no fancy equipment or replacement ingredients are required, you may just need to sacrifice some of your eggs! Everything can be mixed by hand and only a couple of bowls are required. Don’t panic if you cookies look messy dolloped on the baking tray, mine were and still ended up looked great. (and tasting even better)
The texture of these cookies is soft and chewy in the centre with a crisp outer edge. This texture is thanks to the use of egg whites, you may notice this is really similar to meringue. You’re basically making a flat meringue flavoured with cocoa and chocolate! Similarly, the texture is a bit like a brownie as well just without the densness.
Don’t panic about the cookie ‘dough’ these are not like the typical cookie dough you’d usually make, instead it will resemble a sticky glue texture that you dollop onto the baking tray.
Recipe adapted and inspired by Lil Luna
- 312g Icing Sugar
- 75g Cocoa Powder (Gluten Free is available)
- 3 Large Egg Whites
- 1 Teaspoon of Vanilla Extract
- Bag of Chocolate Chips (Gluten Free is available)
- Preheat the oven 175 degrees and line a baking tray with baking paper. I would also grease it slightly as these cookies are very sticky!
- In a large bowl sieve the icing sugar and cocoa powder together and set aside
- In a smaller bowl crack the 3 egg whites in. Using a fork beat the egg white until the start to froth and thicken up.
- Pour the egg whites into the dry ingredients along with the vanilla extract and mix. It will be tough to start but keep persisting until you get a sticky, thick glue like texture.
- Drop the batter onto the baking tray (roughly 1/2-1 table spoons worth) it will start as a dollop and slowly spread out. Space them out so they have room, you may need to bake them in 2 batches.
- Allow the cookies to sit on the baking tray for at least 10 minutes.
- Bake in the oven for 6-8 mins, you know when they are ready to come out when the top of them look glossy/shiny and they are beginning to crack
- Leave on the tray for 10 mins before transferring onto a wire rack to cool