A delicious and easy recipe on how to make Chocolate Milo Cookies that are flourless, crunchy, delicious and the best part – you don’t need to chill the cookie dough!
This weekend Shaun and I created a new recipe for the blog together – these Flourless Chocolate Milo Cookies.
Now I know Milo isn’t Gluten-Free, because it contains malt, but as I have said many times before on the blog, I am not allergic to gluten, but rather sensitive to it.
I believe in everything in moderation, and I also try to substitute flours whenever I can for gluten-free versions, and that’s exactly what I did in this recipe for Milo Cookies.
All you need is Macadamia Nut Flour, baking powder, an egg, maple syrup and milo.
Bang the Pan
The cookies bake for 10 minutes and are removed halfway, to bang the pan on the counter and create cracks.
This Pan banging method was made famous by Sarah Kieffer and as the cookies bake they deflate and have that crinkly texture at the end.
The method is actually a lot more complicated than that and involves cooling the pan in the fridge and banging the pan a lot more frequently.
This is a very simple version, but one day I’d like to try her famous recipe.
The Milo Cookies
The cookies have a yummy malty Milo flavour, add are perfect the way they are, with no added chocolate chips.
If you are feeling extra, like us, add a few chocolate chips to the faces of the cookies as they came out the warm oven.
When we were testing the recipe, we did one batch with egg yolk and one batch with egg white and decided the egg white was the winner, because it gave the cookies a better crunch.
Ok, time for the recipe!
Chocolate Milo Cookies
- Electric Whisk or Baloon Whisk
- 140 g Macadamia Nut Flour dischem
- 70 g Milo
- 1.5 Tbsp Maple Syrup
- 60 ml melted baking margarine Stork
- 1 tsp baking powder
- 1 egg white
- 1/3 cup chocolate chips optional
- Preheat oven to 200 degrees Celcius and line a baking tray with baking paper
- In a medium-sized bowl mix the macadamia nut flour, milo and baking powder together
- Add the melted butter and maple syrup to the milo mixture and mix well. (will form a sticky dough)
- Next, whisk egg white till stiff and then incorporate into the cookie dough mixture
- Shape the dough into medium-sized balls in your hands and then flatten into cookie shapes onto the baking tray, making sure to leave space between the cookies so they don't bake into each other.
- Bake for 5 minutes and then remove from the oven. Bang the pan several times on the counter and the cookies will get a cracked look. Return to oven and bake for a further 5 minutes.
- Leave the cookies into the oven till cool, or if you'd like to add chocolate chips, remove and press chips into the warm cookies. Leave in the oven to cool.
Did you make this recipe?
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