Warranted or not, panic wrought by the coronavirus has spread to pandemic levels, faster than the illness itself. Food scarcity is a concern that most city dwellers have the luxury of ignoring, but suddenly doomsday preppers are wiping grocery shelves clear of dry beans, grains, and spices. It’s the end of days for the avid baker caught off guard. Surely it’s a temporary state of affairs, but when dire cravings strike, what’s one to do without easy access to ingredients previously taken for granted?
Lucky for you, I’m terrible at planning on a good day, so I have years of experience working with a limited pantry. Skipping past all the fancy flourishes and contemporary conveniences, you can still make superlative sweets, comparable to the most indulgent high-end baked goods.
Just plain flour, oil, sugar, and cocoa are at the heart of these treats. Embellish with nuts and chips if available, but it’s far from necessary. These basic staples hit high marks for every category; soft and tender, crisp around the edges, sweet with a touch of salt to accentuate deep chocolate flavors, they’re ready for you at the dawning of the apocalypse. The world at large may turn into a hellish land populated by zombies and shut-ins, but at least there will be dessert at the end of the day.
- 1 1/3 Cups All-Purpose Flour
- 2/3 Cup Cocoa Powder
- 3/4 Cup Granulated Sugar, Divided
- 2 Tablespoons Ground Flaxseeds
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Cup Oil
- Preheat your oven to 350 degrees and line a baking sheet with a silicone mat or piece of parchment paper.
- In a large bowl, sift together the flour, cocoa, 1/2 cup of the sugar, flaxseeds, baking soda, and salt. Whisk to combine.
- Pour in the oil and use a wide spatula to mix. The dough will be very thick and difficult to stir at times, but don't give up, and don't add liquid! It will come together with a bit of work. Continue mixing until there are no dry patches remaining.
- Scoop out balls of about 2 tablespoons per cookie and roll each one in the remaining 1/4 cup of sugar. Place on your prepared sheet, with at least 1 inch of space in between, and lightly flatten to about 1/2-inch in thickness.
- Bake for 10- 12 minutes, until just set around the edges. It's hard to judge doneness on these since they're already so dark in color, so always err on the side of caution. If they're still too soft after cooling, you can always pop them back in the oven for another minute or two.
- Let cool completely before enjoying or storing in an airtight container.
The cookies will keep for about a week at room temperature, two weeks in the fridge, and until the coming apocalypse in the freezer.
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Amount Per Serving: Calories: 171Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 121mgCarbohydrates: 22gFiber: 1gSugar: 11gProtein: 2g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.