Lenten chocolate cookies
Lent continues, and I am revisiting old recipes and trying new ones. These chocolate cookies were a hit with children and adults alike. They are soft, fragrant and slightly moist inside, rather like soft gingerbread. Next time I may try rum or coffee flavoring.
Adjust servings in the full version
Use a good-quality neutral oil. Any unwanted flavor or smell will carry through into the cookies.
Mix all dry ingredients. Sift flour with cocoa and baking powder. Add sugar and vanilla.
In a separate bowl, mix liquid ingredients.
Pour the liquid mixture into the dry mixture
and knead a thick dough. It sticks to your hands a little. It feels very oily to the touch.
Place sunflower seeds in a flat plate. You can take peanuts. Only then does it need to be chopped a little with a knife or rolled with a rolling pin.
Wet our hands with water. Pinch off a small pile of dough. Shape into a ball and dip into seeds. Flatten slightly
Arrange on a baking tray with space between them. I used neither baking paper nor extra oil on the tray.
Bake in an oven preheated to 180°C for 15 minutes.