Ever just want a cookie now, without the mess of mixing bowls, cookie sheets, and cooling racks? These chocolate cookie bites were inspired by the Indian rava laddu -- crunchy round dessert balls made of semolina, sugar, and lots of ghee. These cookies put an easier and healthier twist on the laddu, leaving you with light, chewy, fudgie morsels that you can make right in a skillet in about 12 minutes!
Ingredients
2 tablespoons of butter (optional)
1 cup of cream of wheat (non-instant)
2/3 cup of sugar
2 tablespoons of unsweetened cocoa powder
1/4 teaspoon of cinnamon
1/3 cup of milk or nut/oat milk
A handful of chocolate chips (optional)
Steps
1. If using butter, heat the butter in a medium pan over medium heat. Once the butter is melted, add the cream of wheat to the butter. (The butter adds a bit of flavor, but you can leave it out and just dry roast the cream of wheat directly in the pan.)
2. Stir and roast the cream of wheat for 2-3 minutes or until the cream of wheat begins to turn a very pale golden color, then stir in the sugar. Cook and continually stir the mixture for 1-2 minutes, without letting the cream of wheat burn.
3. Stir in the cocoa powder, cinnamon, and milk, making sure to quickly moisten all the cream of wheat. The mixture should resemble hot caramel and bubble for 1-2 more minutes (note that the longer you cook it, the harder and crunchier the cookies will be). When the mixture pulls away from the sides of the pan when stirred, you can remove it from the heat. If the mixture remains too thin to scoop, cook it for another minute or so; if the mixture is too crumbly, stir in another tablespoon or more of milk.
4. Cool for 2-3 minutes, or until the mixture is not too hot to handle. While it is still malleable and warm, spoon out tablespoon-sized mounds and drop them onto wax paper or a plate—a cookie scooper works well too. Top with mini or regular chocolate chips, if desired.
Serves
Makes about 15 cookies. The cookies will harden slightly; store in an airtight container.
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