Puddle Cookies

Today I made some "Puddle Cookies" and they are simply so delish peoples! Whilst they are usually made with nuts, the recipe did say that you could substitute the nuts with chocolate chips, for people with nut allergies. So despite having no allergies what-so-ever, guess who used the chocolate anyway!

Even though there are only 5 ingredients and so therefore kids could make them, I would recommend having an adult do the mixing. Because there is so little liquid in the recipe it is quite hard to mix, but oh so worth it!

 

Puddle Cookies by Jules Clancy

• 155gms (5oz or 1 1/2 cups) roasted & chopped nuts (or chocolate bits if your name is Lisa)
• 225gms (9oz) icing sugar
• 30 gms (1oz) cocoa powder
• 1 teaspoon vanilla extract
• 2 egg whites

Preheat oven to 160C (320F)
Combine all ingredients in mixing bowl until well combined
Spoon into 2 tablespoon piles on 2 baking trays lined with baking paper.
Leave heaps of space between - they're really going to spread
Bake for 12-15 mins or until they have puffed up and cracked on top
Cool on the tray (and keep the kids away!)

Tips from The Mama:

I only got 10 large cookies from the batch and thankfully only baked 5 at a time as they really do spread.  The above picture shows an average sized one on the palm of my hand. Next time I will probably only use one tablespoon per biscuit so that they are half the size of these, as we have been breaking them in half and sharing them to eat. I may even use white chocolate next time to see how they look. 

These cookies are really light and ever so lovely and our whole family recommends giving them a try.