Love Oreos but not so much the stuff inside? These treats should appeal to you. Perfect for dunking in milk, these tender, delicate, crumbly chocolate cookies are gluten-free, egg-free and can be easily made vegan, as well. We made them as drop-and-smash cookies and mini cut-out cookies. We sprinkled the tops with sugar in the raw for a little sparkle a little more sweetness.
These cookies have an intense chocolate flavor and practically melt in your mouth. They are best the same day as baked, but the dough refrigerates and freezes well for quick bakes anytime. Our founder/inventor didn't want to share these cookies, so we popped the extras into the freezer.
Recipe is adapted from Jerrelle Guy, Black Girl Baking.
option - rolled cookies
We also made these are rolled mini-cookies. We rolled dough about 1/4-inch tick, then cut out small butterflies. We baked these cookies, which were about half the size of the ones above, about 6 minutes.
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