A successful hybrid between brownie and cookies, that’s what this cookies are!
A soft and melting heart, and a light crunchy crust, and all incredibly chocolate…
This experiment of a lighter sweet, without butter but expecially without eggs (you know, sometimes I remains without them…) pass the test!

The recipe is super-easy: you have just to mix the ingredients.
The only difficulty is to guess right the baking time: is very important to not overcook the cookies, or they will be hard and dry. The baking time depends on the dimension of the cookie, so if you don’t like ugly surprises better to do some try with a couple of pieces. When you get them out of the oven the center hs to be still soft. Let them cool down completely before to taste or they’ll seem uncooked. And if you want to more delicious cookies add chocolate chips to the dough, or a spoon of soluble coffee 🙂 Then try not to eat them all togheter!

Cocoa soft cookies (no butter, no eggs)
Ingredients for about 20 pieces:

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

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.
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.
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.
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.