Struck by an insatiable need to bake something, but can’t find essential ingredients in your weekly food shop?

You’re not alone.

The coronavirus pandemic and ensuing lockdown measures, panic-buying, and stockpiling has made certain food items hot commodities that are consistently tricky to track down.

Chief among them are eggs and flour – both of which are usually needed to do the lockdown-boredom-busting activity of baking.

But never fear, for there are ways to make something delicious with neither of these key ingredients.

Great British Bake Off semifinalist Rosie Brandreth-Poynter, who runs the baking blog Rosie and Ralph, has shared her recipe for making deliciously fudgy chocolate brownie cookies without flour or eggs.

Bonus: they’re vegan and gluten-free.

Rosie describes the end result as ‘a cross between a gooey, fudgy brownie, and a cookie’, which sounds so good we need to make these immediately. Here’s how to do so…

How to make chocolate brownie cookies


  • 300g mashed potato (smooth!)
  • 50g margarine or butter
  • 80g golden syrup
  • 50g cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Chocolate chips/sprinkles


Preheat the oven to 180 degrees Celsius.

Mash potato until smooth.

Add the margarine, syrup, sugar, cocoa, and baking powder and mix well – add the vanilla too if you’re using it.

Line a baking tray with greaseproof paper, then roll small balls of dough in your hands and place them spread-out on the tray. Flatten each ball slightly.

Bake for 10 minutes.

Remove from the oven and, using a glass or mug, press the cookies down. Add any sprinkles, chocolate chips, or flakes of salt at this stage.

Bake for a further 10 minutes, then allow to cool completely on a wire rack before tucking in.

Do you have a recipe you fancy sharing? Get in touch by emailing [email protected]

Share your own baking creations in the comments section below.

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