Madhuram's EgglessCooking.com | Eggless Recipes | Egg Free Baking

2 In another large mixing bowl, beat together the oil and sugar. Then add the cocoa and beat once again until well blended.

3 In a blender, blend together the EnerG powder and warm water for 2-3 minutes until it’s foamy.

4 Add the EnerG mix and vanilla extract to the wet ingredients and beat it once again.

5 Add the flour mixture gradually to the cocoa mixture, beating well. At this stage the cookie dough becomes very thick. My electric hand beater stopped working and I had to mix the dough with my hand. It had the consistency of stiff chapathi dough.

6 Cover and refrigerate the dough for at least 6 hours.

7 Preheat oven to 350F for 15 minutes. Prepare cookie sheets by greasing or lining with parchment paper.

8 Shape the dough into balls (I used around 1/2 tablespoon of dough); roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheets.

9 Bake 10 to 12 minutes or until almost no indentation remains when touched lightly and tops are crackled. I baked mine for 11 minutes. Cool slightly. Remove from cookie sheet to wire rack and cool completely.

1 I first test baked 2 cookies. When tasted I found that it was very sweet. So for the subsequent batches I rolled the cookies with very less powdered sugar. For the final batch, I rolled the shaped cookie dough in cocoa powder to balance the sweetness. With the first bite you can taste a very light bitterness but it gets sweeter and the cookies were a little sticky.

2 The next time I bake it I’m going to try reducing 1/4 cup of sugar.