The Little Lockdown Cookie of Happiness
This recipe was originally developed during the first lockdown of 2020 when ingredients were scarce, people were baking for Britain and BBC Radio Northampton invited me to do some virtual baking on the breakfast programme.As flour was in short supply and people were also struggling to get hold of basics such as eggs, I decided to create a recipe that contained neither of these ingredients.These flourless chocolate cookies use ingredients that most of us will have in our cupboards and are versatile enough to adapt to what is in your cupboard if you don't have one of the ingredients listed.They're quick and easy to make, don't require any fancy equipment and can go from an idea to do some baking to a delicious cookie in your hand in under an hour!
- 120 grams peanut butter (smooth or crunchy)
- 100 grams caster sugar
- 100 grams chocolate chips or chopped chocolate (dark, milk or white – your choice!)
- 135 ml milk
- 15 ml lemon juice or cider vinegar
- 30 grams cocoa powder
- 60 grams cornflakes or rice bubbles
- 1/2 tsp bicarbonate of soda
- Mix the milk and lemon or vinegar together to make buttermilk and leave to sit for one minute.
- Weigh the peanut butter, sugar, bicarbonate of soda and cocoa into a bowl. Add the buttermilk and stir everything together.
- Add in the chocolate and cornflakes/rice bubbles and stir through.
- Drop tablespoons of cookie dough onto a baking tray lined with baking paper and bake at 180c / 160 fan for 20 minutes.
- Leave to cool on the tray for 10 minutes then carefully transfer to a wire rack to finish cooling and firm up.
- Enjoy!xx Millie, Marcus, Milo, Maddy and Me xx