Dairy-Free Black Cocoa Cookies
Prep time
Cook time
Total time
This recipe is adapted from Good Housekeeping magazine. Please note that the Prep time is hands-on time only. Allow at least 30 minutes for dough refrigeration.
Recipe type: Dessert
Cuisine: American
Serves: Makes 2 to 3 dozen cookies (may vary depending on your cookie cutter size)
  • 2 cups all-purpose flour
  • ¼ cup cocoa powder
  • ¼ cup black cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon Kosher salt (omit if using salted buttery spread)
  • ¾ cup dairy-free buttery spread
  • ¾ cup sugar
  • 1 large egg (see post above for egg-free option)
  • 2 teaspoons vanilla extract
  1. In a medium bowl, whisk together the flour, cocoa powders, baking soda, and salt (if using).
  2. In a large mixing bowl, beat the buttery spread and sugar together with a mixer until fluffy, about 3 minutes. Beat in the egg and vanilla. Gradually add the flour mixture with the mixer on low.
  3. Mix until the flour mixture is fully incorporated.
  4. Divide the dough in half. Shape the dough into two rounds
  5. Roll each dough round between two sheets of parchment paper until they are approximately ⅛ inch thick. Refrigerate the rolled out dough until firm, about 30 minutes.
  6. Preheat your oven to 350°F, and line two baking sheets with parchment paper. You may reuse the parchment paper from rolling out the dough.
  7. Using cookie cutters dusted with cocoa powder, cut out the cookies and transfer them to your prepared baking sheets.
  8. Reroll and cut the dough scraps, refrigerating again if necessary.
  9. Bake the cookies one sheet at a time for 10 to 12 minutes, or until the cookie edges are just set.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
  11. Ice the cookies if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-black-cocoa-cookies