Fudgy "Roll" Cookies
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 111.5
- Total Fat: 6.2 g
- Cholesterol: 12.4 mg
- Sodium: 12.7 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 0.5 g
- Protein: 2.0 g
View full nutritional breakdown of Fudgy "Roll" Cookies calories by ingredient
Introduction
3 ingredient cookies. Sounds crazy, but its AMAZINGLY fudgy and good!! Tastes like a fudgy brownie to me. Try it and see! 3 ingredient cookies. Sounds crazy, but its AMAZINGLY fudgy and good!! Tastes like a fudgy brownie to me. Try it and see!Number of Servings: 15
Ingredients
-
1 cup Nutella
1 Egg
1 tsp. Stevia
Tips
Dont let them cool on pan. They get crisp and hard to get off the pan ((speaking from experience))... I thought I had wasted an egg and the chocolate goodness Nutella... and I was going to throw it all out... GLAD I DIDNT!!! I hope you enjoy!!
Directions
Preheat oven to 350 degrees F.
Use a stand mixer and mix all 3 ingredients together. Mix it like crazy. When it's well mixed, scoop by tablespoon onto cookie sheet (I used a 1 inch icecream scooper). Space the dough 1.5 - 2 inches apart. No need to flatten, they will spread all on their own. Cook aproximately 10 minutes, but go by sight the first batch. Watch the dough, it will become a molten puddle of chocolate "waste" and it will stop bubbling... At this point, it's done. Take it out, I chose to scrape them off immediately. Soft cookie + scrape = rolled cookie. I liked it. If you let them cool, they don't come off the pan easily. Scoop, place on plate to cool. When cooled to a crispiness, place in storage container. I don't know how long these are good for.. but they are AMAZING and probably won't last longer than a day or three!!! Especially if you have chocoholics in the house!
Serving Size: Makes 15 cookies; 1 cookie = 1 serving.
Number of Servings: 15
Recipe submitted by SparkPeople user SERENDIPITYFR0G.
Use a stand mixer and mix all 3 ingredients together. Mix it like crazy. When it's well mixed, scoop by tablespoon onto cookie sheet (I used a 1 inch icecream scooper). Space the dough 1.5 - 2 inches apart. No need to flatten, they will spread all on their own. Cook aproximately 10 minutes, but go by sight the first batch. Watch the dough, it will become a molten puddle of chocolate "waste" and it will stop bubbling... At this point, it's done. Take it out, I chose to scrape them off immediately. Soft cookie + scrape = rolled cookie. I liked it. If you let them cool, they don't come off the pan easily. Scoop, place on plate to cool. When cooled to a crispiness, place in storage container. I don't know how long these are good for.. but they are AMAZING and probably won't last longer than a day or three!!! Especially if you have chocoholics in the house!
Serving Size: Makes 15 cookies; 1 cookie = 1 serving.
Number of Servings: 15
Recipe submitted by SparkPeople user SERENDIPITYFR0G.