A successful hybrid between a brownie and a cookie: here’s what these soft cookies are, without eggs and without butter!
| 50 g unsweetened cocoa powder | |
| 3 Tablespoons sunflower seeds oil | |
| 150 g all purpose flour | |
| 125 g vanilla or plain yogurt | |
| 160 g sugar | |
| 1/2 teaspoon baking powder | |
| a pinch of salt | |
| 50 g milk chocolate to decorate |
| 1. | Sift the cocoa in a bowl, add the oil and the yogurt and stir with a whisk, paying attention not to shape lumps. Add the sugar and stir well again. |
| 2. | Now sift together the flour and the baking, and add them to the cocoa mix with the salt. Stir using a rubber spatula, don't stir too much. |
| 3. | Now shape the cookies: with wet hands take many pieces of dough and shape them into little balls, place them on the baking tray lined with parchment properly spaced out; if you prefer help yourself with two Tablespoons. |
| 4. | Bake at 190°C for 12 minutes (it depends on your cookies size) but be careful not to overcook: the center of the cookie has to be soft. Let cool down for a few minutes on the baking tray, the transfer on a wire rack. Decorate with melted chocolate or as you like it. |
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