I’m having a bit of a love affair with cocoa lately…
Back in October, Rodelle was a blog sponsor here on The PinterTest Kitchen for #Choctoberfest, and they sent us some high-quality Dutch processed baking cocoa to test out. Oh mama, was that stuff good! This post is not sponsored by Rodelle in any way… I just have this new, undying love for their cocoa!
The bag is ripped open because as soon as it arrived, I had to open it up and stiff it! Mmmmmm. Yes, it is more expensive than the baking cocoa you can get at the grocery store. Yes, it is worth EVERY CENT.
So I was looking for a recipe to dig into my new bag of cocoa and found this recipe for Dark Brown Sugar Coconut Oil Cookies. I decided to play around with the recipe a bit to make a chocolate version and voila! These Chocolate Coconut Oil Cookies were born.
They’re soft and chewy, but also very flat, so they aren’t a cakey kind of cookie. You don’t really notice the coconut flavor because they are so chocolatey. If you like crispier cookies, add a minute or two to the bake time, but be careful not to burn them.
Again, I used a high-quality cocoa for this recipe, and I recommend that you do too. You’re just going to get a better flavor, no ifs, ands, or buts about it.
Speaking of buts, this recipe doesn’t contain butter (or milk/cream for that matter), so it is perfect for those of you who have issues with dairy. It does contain 1 egg, so it isn’t vegan, but I bet some of my vegan friends out there could experiment with some egg substitutes and get some good results. If you do, let me know!
Here’s the printable recipe:
Chocolate Coconut Oil Cookies
These rich, chocolatey cookies are filled with flavor, but contain no butter or other dairy.
Ingredients
- 1/2 cup coconut oil soft, but not melted
- 1 cup brown sugar packed
- 1 egg
- 1 Tbsp vanilla
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup flour
- 1/3 cup cocoa powder
- 2 Tbsp cornstarch
Instructions
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Cream together the coconut oil, brown sugar, and egg. Add the vanilla and combine well.
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In a separate bowl, whisk or sift together the dry ingredients. Slowly incorporate the dry ingredients into the oil mixture.
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Scoop mixture onto cookie sheet, leaving plenty of room for them to spread. Bake at 350 degrees Fahrenheit for 8-10 minutes, until the cookies are just barely done. They will still look a little underdone in the center when you remove them.
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Allow to cool on the cookie sheet for at least 10 minutes. They will firm up as they cool.
Here are some more yummy baked goods that use cocoa if you’re on a cocoa kick like I am…
Angelic Chocolate Sponge Cake:
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