First, whip the egg whites together with the seed oil until you get a firm meringue, then add the sifted cocoa and flour.
Divide the mixture into small portions, shape them into balls and place them gradually on the baking sheet lined with parchment paper, slightly separated from each other.
Bake for about 10 minutes at 180 ° C in a preheated convection oven, then sofrnate and let it cool completely.
The chocolate cereals are ready, you just have to taste them, or you can keep them in an airtight container at room temperature.
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