Baking with Insect Flour

From what I hear, it is inevitable that we will all, soon enough, be subsisting off of bugs.


While there are plenty of tough questions to be asked about what that future will be like, my main concern is this: what does it mean for cookies? I decided to give various bug flours a spin in the classic Toll House chocolate chip cookie formula to see if the future is a place where I’ll want to bake (and live). Let’s all stay sane and not consider if there will be bags of industrially-produced chocolate chips after the apocalypse, because there are some truths out there that are just too difficult to confront.

After spending far too much time perusing the odd insect products one can buy on the Internet (Unseasoned cicada eggs! Cricket pasta!), I placed my order. Four weeks later, I went to the post office and picked up a very battered package with Thai lettering, containing a package of Acheta domestica cricket powder, some dried silkworm pupae, and two jars of scorpion and earthworm powder.

At home, I did what the Internet told me to do and mixed some hybrid flour: three parts all-purpose to one part insect powder. Ironically, I had to pause my baking efforts about halfway through because I opened a cabinet and surprised a cockroach trying to pry its way into my sugar canister, which scared the bejeezus out of me. Thankfully, my (much braver) roommate soon came home and took care of the situation so that I was free to proceed.

Without further ado, here are my observations on baking at the end of the world:

Read the rest on (RIP, Lucky Peach)