yummy dark chocolate cookies with a protein boost thanks to buffalo worm flour. These cookies are very easy to bake, and also a great way to introduce yourself or your family and friends to edible insects for the first time. Perfect for an afternoon snack or even with your morning coffee!
Makes: 12 cookies
Dark chocolate (70%): 70 g
Sunflower oil: 50 ml
Caster sugar: 140 g
Water: 80 g
All-purpose flour: 115 g
Buffalo worm flour: 30 g
Cocoa powder: 30 g
Baking powder: ½ tsp
Salt: ¼ tsp
Let’s start by putting dark chocolate and sunflower oil in a pot and melting them in the microwave. Set aside to cool until warm.
In a saucepan mix together the sugar and water and heat them together until the sugar is fully dissolved. Set this aside to cool as well.
Meanwhile, preheat the oven to 355°F and line two baking sheets with baking paper.
When the melted chocolate and the sugar syrup are warm, merge them and whisk well until combined.
Sift in the flour, buffalo worms flour, cocoa powder, baking powder and salt. Whisk well until you get a smooth thick batter.
Use an ice cream scoop (or a big spoon) to portion out the batter, you should get 10-15 cookies in total. Be sure to space them far enough because they will spread out during baking.
Bake the cookies in the preheated oven at 355°F or 180°C for about 9-10 minutes, until they take this form. When you take them out of the oven, you can correct the shape with a round cookie cutter, slightly larger than the diameter of the cookies.Let cool down the cookies on the baking sheet for 5-10 minutes and then you’re ready to eat them!