The quick cocoa cookies were created somewhat by chance, to use up some egg whites and a yolk in the fridge, leftover from another recipe and I really didn’t want to throw them away.
I started mixing the eggs and gradually adding all the ingredients, but even when I experiment, I write everything down luckily… because if I had followed any recipe, I honestly don’t think I would have made cookies this good.
I thought, if something decent comes out, these cookies will go on the blog, but tasting the first cookie was a real achievement, too good to leave in a corner, so I’m sharing them with you!
Are you ready? Let’s mix and prepare everything in just a few minutes, a little rest in the fridge and then off to the oven, you’ll see how good they are!!!
If you make this or any of my recipes, send me the photos, and I’ll post them on my page with your name.
Approximately 160 Kcal per cookie
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 23 cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Quick Cocoa Cookies
- 4 oz egg whites
- 1 yolk (from a small egg)
- 1 cup sugar
- 1 packet vanillin
- 1 tsp baking powder
- 7 tbsp sunflower seed oil
- 7 tbsp whole milk
- 1 tsp ground cinnamon
- 3 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 tsp powdered sugar
Preparation of Quick Cocoa Cookies
In the cake mixer, beat the egg whites with the yolk and sugar for a couple of minutes, then at low speed, gradually add the other ingredients.
Once the mixture is ready, place it in the fridge for 10 minutes.
Meanwhile, prepare the baking trays where we will cook the cookies, line them with baking paper and after the time in the fridge, place the mixture for our cookies on the tray with a spoon, spacing them a bit from each other.
Bake in a preheated oven at 350°F for about 22 minutes, checking the cooking.
Once cooked, let them cool well, then sprinkle them with powdered sugar and serve.
