Homemade cocoa puffs recipe
You are going to wish these were sold at stores.
- Yield: 2 cups
- Category: Breakfast
Ingredients
- 1 cup all purpose gluten free flour blend*
- 1 teaspoon powdered milk*
- 1/4 cup of cocoa powder
- 1/4 cup almond meal (ground almonds)
- 1/2 teaspoon salt
- 1/4 cup maple syrup or honey
- 1 tablespoon plain Greek yogurt
- 1 egg white (from a large egg)
- 1 1/2 teaspoons vanilla extract
Instructions
- Sift flour, powdered milk, cocoa powder, almond meal, and salt into the bowl of your food processor.
- Add maple syrup or honey, Greek yogurt, egg white, and vanilla inside the food processor bowl. Turn it on and let everything combine thoroughly.
- Preheat oven to 375F and line a baking sheet with parchment paper.
- Roll dough into small balls (the size of store bought puffs) preferably with the help of others who will enjoy this treat, place it on baking sheet.
- Bake for 15 minutes. Around minute 10, I open the oven and with an oven mitten I give the tray a gentle shake to turn the puffs. This prevents them from burning at the bottom.
- Remove, allow cocoa puffs to cool and store in an airtight container for up to a week.
Notes
*Not all gluten free flour blends are made equal. My best results were achieved with Cup4Cup, Pamela’s Artisan flour blend, and Better Batter gluten free mixes.
*the powdered milk is optional but I found that it gives the gluten free flour the extra “crisp” and better texture.
You may use almond flour and plain yogurt or sour cream instead of Greek yogurt.
A flax egg will not work well in this recipe. Leaving the almond flour out made rock hard puffs, so don’t omit it, it’s part of the recipe.