Black Cookies
Servings 12 cookies
These black cookies get their color and Oreo flavor from black cocoa. No food coloring needed! They’re egg-free, vegan, and dairy-free and work with all-purpose, whole wheat, or gluten-free flour.
Ingredients
- 1 1/2 cups (188 grams) flour see notes
- 1/2 cup (58 grams) black cocoa powder
- 1 tablespoon baking powder I recommend aluminum-free for taste reasons
- 1/2 teaspoon salt
- 7 1/2 tablespoons (105 grams) coconut oil slightly softened but NOT at all melty
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar packed
- 1/4 cup (60 ml) water
- 4 teaspoons vanilla extract
- 1/3 cup (56 grams) semi-sweet chocolate chips use dairy-free/vegan chocolate if needed
Instructions
- In a medium mixing bowl, stir together the dry ingredients. Set aside.1 1/2 cups (188 grams) flour, 1/2 cup (58 grams) black cocoa powder, 1 tablespoon baking powder, 1/2 teaspoon salt
- In a large mixing bowl with a stand mixer or electric hand mixer, beat together the coconut oil, sugar and brown sugar until light and fluffy.7 1/2 tablespoons (105 grams) coconut oil, 1/2 cup (100 grams) granulated sugar, 1/2 cup (100 grams) light brown sugar
- Beat in water and vanilla until well combined.1/4 cup (60 ml) water, 4 teaspoons vanilla extract
- Beat the flour mixture in on low until totally combined. If you prefer to mix the chocolate chips into the dough rather than placing them on top, like I did in the photos, do that now.1/3 cup (56 grams) semi-sweet chocolate chips
- Let the dough sit for about 10 minutes to allow the flour time to absorb the moisture. Meanwhile, preheat the oven to 350 °F (176 °C) and line a cookie sheet with a piece of parchment paper.
- Roll into twelve 52-gram balls. They usually feel a little greasy, but not very. Sometimes, they're more greasy than just a tiny bit, but they still bake up fine and didn’t come out greasy.
- Place the balls about 3" apart on the parchment-line baking baking sheet.
- If you didn't stir the chocolate chips into the dough, place the chocolate chips on top of the dough balls. Reform them into nice balls if they get misshapen while pushing in the chips.
- Bake for 10 minutes. They'll have puffed up a bit and might look a bit crackled. Let them cool completely on the baking sheet.
- Store in an airtight container for up to 5 days. They can also be frozen (dough or baked cookies) for up to 3 months.
Notes
- For the flour you can use all-purpose, whole wheat, or white whole wheat flour. If you're gluten-free, I recommend using King Arthur Flour Gluten-free Measure for Measure Flour. Bob's Red Mill Gluten-free 1:1 Baking Flour also works, but the texture was better with KAF. Other brands that are meant as a 1:1 sub for all-purpose flour should work, but I haven't tried them.
- The coconut oil shouldn’t be rock hard – but also not melty – or the cookies will be greasy, and there’s no way to fix it.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 238kcalCarbohydrates: 34gProtein: 3gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 0.3mgSodium: 207mgPotassium: 114mgFiber: 2gSugar: 19gVitamin A: 3IUCalcium: 77mgIron: 2mgNet Carbs: 32
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