5-Ingredient Black Cocoa Cookies

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

5-Ingredient Black Cocoa Cookies

Prep Time 10

Cook Time 12

Cooling time 5

Total Time 27

Servings:12 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.

Ingredients
US Customary | Metric

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.

Nutrition