Servings: 8 pieces
Calories: 150kcal
Cost: $10
Equipment
- Baking tray
- Mixing bowls
- Electric mixer
- Spatula
- Rolled parchment paper
Ingredients
- 4 pieces eggs
- 125 g sugar
- 75 g plain flour
- 25 g unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- a pinch salt
Instructions
- Gather all your ingredients and measure them carefully.
- Crack the eggs into a mixing bowl, add the sugar, and beat until light and fluffy.
- In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Fold the dry ingredients gently into the wet ingredients using a spatula.
- Pour the batter onto a lined baking tray and spread it evenly.
- Bake in the oven for about 10 minutes or until edges spring back when touched.
- Dust the surface with powdered sugar once slightly cooled, then roll the sheet tightly starting from one short end.
- Let it cool completely rolled up.
Notes
If you're looking for gluten-free options, use almond flour instead of plain flour. Vanilla extract can be swapped with almond extract for a nuttier flavor. Store the finished cookie roll tightly wrapped in plastic wrap in the fridge for up to three days to keep it fresh.
Nutrition
Calories: 150kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 50mg | Potassium: 100mg | Fiber: 1g | Sugar: 8g | Vitamin A: 200IU | Calcium: 20mg | Iron: 1mg
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