Chocolate Milo Cookies
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!
Servings 9
Equipment
- pan
- bowls
- Electric Whisk or Baloon Whisk
Ingredients
- 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
Instructions
- 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.