These cookies are so delicious, and you won't believe that they are free from eggs and dairy. They taste like something between chocolate and cookies, and it's so original! You can make these using only one bowl, and they are easy, quick, and delicious! I can recommend these cookies for those who have egg or dairy allergy, and of course, for those who don't have any allergies, too.
Put the flour, sugar and cocoa powder in a bowl. Stir with a whisk, incorporating air to mix everything thoroughly. You don't need to sift the dry ingredients, but mix really well until there is no lump in the mixture.
Drizzle the canola oil over the flour mixture, and mix by hand. Knead the dough to spread the oil evenly.
Preheat the oven to 180℃.
The dough will be very crumbly, so put a thumb-sized portion on your palm, and squeeze hard to shape the dough. It's easy to break apart, but you will get a hang of shaping it after a few attempts.
Place the shaped dough on a baking tray lined with parchment paper, and bake for about 10 minutes at 180℃. Adjust the baking time depending on the thickness of the dough.
After baking, cool the cookies on the baking tray, or on the parchment paper, and they are ready. The cookies fall apart easily since they are egg-free, so you had better not touch them until they cool.
Story Behind this Recipe
I was searching for a recipe to make something for a charity event at my child's nursery school, and found user CAFE703's chocolate cookies (Recipe ID: 181388). I altered the recipe slightly to make it more suitable for children.
It's difficult to put the dough together since there is not much liquid in it. But if you knead it well, the oil spreads around and it will come together eventually. You can shape the dough nicely if you squeeze it really hard between your palms. Use the gap between your palms to shape the dough.