These flourless black cocoa cookies are chewy, dense, dark, and ridiculously easy to make, with just 1 bowl and 5 ingredients! They're like a softer, healthier Oreo (minus the cream filling) that you can decorate for Halloween or enjoy anytime a craving hits!

A dozen black cookies on a parchment paper lined baking sheet.

I've been playing around with black cocoa powder lately and was hooked from the first batch. Compared to regular cocoa, it's still dark and roasty but with a smoother, more mellow flavor that's best described as "Oreo-like."

What is black cocoa powder?

Black cocoa is essentially Dutch-processed cocoa taken one step further. Extra alkalizing removes most of the natural bitterness, leaving a deep color and that nostalgic chocolate cookie taste. It's great for creating dramatic, black desserts, and a little goes a long way. No black dye needed!

This cookie recipe is an easy gateway into baking with black cocoa. Adapted from my 3-ingredient almond flour cookies, the short ingredient list and neutral flavor of almond flour allow the cocoa to shine.

And as a life-long sandwich cookie-fan, I love knowing that Oreos are vegan... but they're not exactly something I want to eat often. Now, when an Oreo craving hits, I can whip up this quick homemade version instead.

Looking for more black cocoa recipes? Check out my easy chocolate pie crust and this fun vegan dirt cake recipe!

How to Make Black Cocoa Cookies

You can find the full recipe at the bottom of the page. For visual help, here's a quick look at the process:

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Whisking together the dry ingredients in a large mixing bowl.

Step 1: In a large mixing bowl, whisk the almond flour, black cocoa powder, granulated sugar, and salt.

Using a fork to mix the cookie dough in a large bowl.

Step 2: Drizzle the maple syrup and vanilla into the bowl, and use a fork to mix everything together until you have a slightly sticky and dense dough.

Using the flat bottom of a glass to press the cookies into shape.

Step 3: Scoop 1 tablespoon of dough per cookie. Roll each into a smooth ball, and place on a parchment-lined baking sheet. Use a flat-bottomed glass to press each cookie into shape, with a small square of parchment paper in between to prevent sticking.

Unbaked cookies with chocolate chips and pecans pressed into the tops.

Step 4: If desired, press chocolate chips or chopped nuts on top of each cookie. Bake at 350°F (175°C) for 10-12 minutes or until the edges look just set. The cookies will be soft straight from the oven and get firm and chewy as they cool.

Hint: Because of the dark color of the cookies, we can't rely on browning to know when they're done. The good news is they don't burn quickly, so there is some leeway. The centers will be soft straight from the oven, but the edges should feel slightly firm.

Ideas For Decorating

For texture and contrast, I topped my cookies with some Enjoy Life mini white chocolate chips and chopped pecans. Semi-sweet or dark chocolate chips would also be tasty!

Oh, and this dough can be rolled out. Since it is a bit sticky, just place a piece of parchment paper on top before rolling.

Have fun creating cookies shaped like pumpkins, ghosts, witch hats, and black cats (my personal favorite 🐈‍⬛), with Halloween cookie cutters.

Seasonal and Spooky Ideas:

Spiderwebs or mummies - Use white vegan royal icing to draw thin spiderwebs or mummy bandages across the tops.
Monster eyes - Press candy eyeballs on top, or pipe little eyes with white and black icing.
Pumpkins - Add orange, black, and green vegan sprinkles over a thin layer of icing to create colorful pumpkins.
Sandwich them with frosting - Spread vegan buttercream between two cookies in any flavor or color you like! Powdered freeze-dried fruit is an easy way to add color and flavor to plain frosting, like in this vegan strawberry frosting. For a healthier option, try my oil-free vegan frosting (no butter). Like these cookies, it's made with almond flour!

Year-Round Decorations:

Flaked salt or raw sugar - for sparkle and contrast
Chocolate drizzle + chopped nuts - like a chewy candy bar!
Chopped dark chocolate - sprinkle on top before baking for gooey, melted decadence.

A stack of 7 black cookies with nuts and white chocolate chips on top.

More Ways to Use Black Cocoa

In pretty much any recipe that calls for regular cocoa powder, you can use black cocoa instead.

Tip: If a recipe relies on the acidity of natural cocoa powder to activate baking soda, black cocoa won't give the same result. In those cases, swap the baking soda for baking powder to ensure proper rise.

I hope you enjoy these quick and easy black cocoa cookies! If you give them a try, share your feedback with us in the comments below.

Recipe

Black cocoa cookies topped with white chocolate chips and chopped pecans resting on parchment paper.

5-Ingredient Black Cocoa Cookies

Author: Lori Rasmussen, My Quiet Kitchen

These black cocoa cookies are chewy and dark with a flavor reminiscent of Oreo cookies (but healthier and minus the cream filling)! One bowl easy prep. Vegan and gluten-free.

5 from 1 vote

Servings: cookies

Prep:10

Cook:12

Cooling time:5

Total Time:27

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Ingredients

1 cup blanched almond flour - packed; tap Metric above for weight in grams
¼ cup black cocoa powder
3 tablespoons granulated sugar - can reduce to 3-4 teaspoons for less sweet cookies
½ teaspoon fine sea salt
⅓ cup maple syrup
1 teaspoon vanilla extract
Optional toppings like mini chocolate chips and chopped nuts - see Notes for more ideas

Instructions

Preheat the oven to 350 degrees F (175°C), and line a baking sheet with parchment paper.
In a mixing bowl whisk together the almond flour, black cocoa powder, granulated sugar, and salt. Add the maple syrup and vanilla, and use a fork to thoroughly mix wet and dry together. The dough will look somewhat grainy and sticky.
Scoop up 1 tablespoon of dough per cookie. Use your palms to roll into a smooth ball, and place on the baking sheet about 2½-3 inches apart.
Note: the flatter the cookies, the chewier they are after cooling.
For chewy cookies (as pictured), cut a small, cookie-sized square of parchment paper, and locate a flat-bottomed glass or ramekin (a measuring cup also works). With the parchment square on top of the dough to prevent sticking, use the glass to evenly flatten the cookies to ¼-inch thick.
For softer cookies, instead of using a glass, use the tines of a fork to create a criss-cross pattern on top, and only flatten the cookies to about ½-inch thick. Dip the fork in sugar each time to prevent sticking.
If including toppings, lightly press into the tops of the cookies.
Bake for 10 to 12 minutes or until the edges feel just set. Allow the cookies to cool on the baking sheet.

Notes

Decorating

This dough also works for cut out cookies. Since it is a bit sticky, just place a piece of parchment paper on top before rolling. Use a set of Halloween-themed cookie cutters or any shapes you like. For Halloween:

Spiderwebs or mummies - Use white vegan royal icing to draw thin spiderwebs or mummy bandages.
Monster eyes - Press candy eyeballs on top, or pipe little eyes with white and black icing.
Pumpkins - Add orange, black, and green vegan sprinkles over a thin layer of icing to create colorful pumpkins.
Sandwich cookies - Spread vegan buttercream frosting between two cookies, in any flavor or color you like!

Other Ideas:

Flaked salt or raw sugar - adds sparkle and contrast
Chocolate drizzle & chopped nuts - for a candy bar effect.
Chopped dark chocolate - sprinkle on top before baking for decadent melted pools of chocolate.

Store: Once the cookies are completely cool, store in an airtight container at room temperature for a few days or in the refrigerator for up to a week. Can also be frozen.