Cocoa-Loco Cookie Bites


Cocoa-Loco Cookie Bites - Delicious dairy-free and gluten-free brownie-like cookie recipe!Originally posted here in 2009, this blast from the past chocolate cookie bites recipe has timeless appeal. It was originally shared with us by Enjoy Life Foods from their cookbook, Cookies for Everyone!

The recipe is part brownie bar, part chocolate cookies, uses simple pantry ingredients, and is free of gluten and top allergens, making it a deliciously fun year-round cookie bites recipe for the dairy-free diet and most other special diet needs.

For Halloween, the culinary team at Enjoy Life used spider web cookie cutters (round cutters will work in a pinch), piped vegan icing in a web pattern, and finished with little “safe” spider candies for ghoulishly good cookie bites that all of your little witches, princesses, and superheroes can enjoy.

But there is no need to abandon this cookie bites recipe once the trick-or-treating stops. Think snowmen for Christmas, hearts for Valentine’s day, or simply squares dusted with powdered sugar for lunch boxes.

Special Diet Notes: Cocoa-Loco Cookie Bites

By ingredients, these chocolate cookie bites are dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

Not gluten-free? If gluten-free isn’t a concern for you or your loved ones, then you can substitute all purpose flour in an equivalent amount for the white rice flour in these cookie bites.

Cocoa-Loco Cookie Bites
Prep time
Cook time
Total time
This recipe is adapted from Cookies for Everyone!, Halloween cookie cutters, a little icing and some fun spider candies make them "spook"-tacular bites for your favorite ghouls and boys.
Serves: about 24 cookies
  • ½ cup unsweetened applesauce
  • ⅓ cup water
  • ⅓ cup vegetable oil (or neutral baking oil of choice)
  • 1 tablespoon vanilla extract
  • ¾ cup cocoa powder
  • 1 cup superfine sugar
  • 1-1/3 cups white rice flour*
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1-1/2 cups dairy-free semi-sweet chocolate chips
  1. Preheat oven to 350ºF (180ºC or gas mark 4) and lightly grease an 11x17-inch jelly roll pan.
  2. With a mixer; beat applesauce, water, oil, vanilla, cocoa and sugar until smooth. Add flour, salt and baking powder and mix until well combined. Stir in chocolate chips.
  3. Spoon batter onto the prepared jelly roll pan.
  4. Bake for 7 minutes, rotate the pan and bake for an additional 9 minutes.
  5. Let cool completely, then cut into squares or shapes with cookie cutters. Decorate as desired with powdered sugar, dairy-free icing, and/or "safe" candies.
*You can substitute brown rice flour, if desired. For best results, use a superfine brown rice flour, superfine white rice flour, a brown rice flour that tends to be finer, or substitute your favorite gluten-free flour blend (no xanthan gum required).

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Thanks for a nice recipe. Could the batter also be scooped into shallow cookie cup pans? More rounded edges. Can’t find these cutters. Used the idea on all bran muffins and its a hit!!! Formed spiders with fondant and piped the legs. Love your ideas. Easy recipe, easy to make but a lot of joy for die kiddies!!!

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