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[5 ingredients | simple baking]
puddle cookies
From Stonesoup
makes about 9 giant cookies
Inspired by Heidi from 101 cookbooks.
I made mine generously giant sized like Heidi – if you’d prefer a more modest cookie, by all means use smaller spoonfuls.
It judt occurred to me that if you were cooking for someone with nut allergies OR a die heard chocoholic – you could turn these into double choc puddle cookies by substituting in chocolate chips for the nuts. mmm.
155g (5oz or 1 1/2C) roasted & chopped nuts – I used hazelnuts
225g (9oz or 2C) icing (powdered or confectioners) sugar
30g (1oz or 1/3C) cocoa powder
1t vanilla extract
2 egg whites
Preheat oven to 160C (320F).
Combine all ingredients in a medium 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 minutes or until they have puffed up and cracked on top. Cool on the tray.
Add to my Old Favourite Recipes
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