Baby cocoa cookies
In the Kitchen is where you will find all my recipes and adapted recipes, tried, tested, and eaten.
There is something about baking a chocolate cookie that has always kind of turned me off. Although part of this was due to the fact that I just tend to favour snickerdoodles and sugar cookies over chocolate ones, the biggest factor holding me back was that I somehow (wrongly) thought that baking a chocolate cookie was a lot more complicated. That was, until I whipped these up the other night, and came to the realization that – surprise, surprise – the only real extra ingredient needed was cocoa powder. Looks like I will be experimenting with chocolate-based sweets more often from now on!
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup Dutch process cocoa
1/2 cup coconut oil, melted and cooled to room temperature
1/2 cup natural sugar
1 1/2 brown sugar
1 1/2 teaspoons vanilla extract
1/3 cup unsweetened soy milk (original recipe calls for almond milk)
3/4 cup chopped pecans (original recipe calls for almonds)
1/2 cup vegan chocolate chips
001: Preheat oven to 350°F/176°C. Line two baking sheets with parchment paper.
002: In a medium bowl, whisk the flour, salt, baking powder, and cocoa together and set aside.
003: In another bowl, whisk together both the brown and natural sugar with the coconut oil until well combined. Add the vanilla and beat until smooth.
004: Add in half of your dry ingredients, combine. Add in your milk, and the rest of your dry ingredients and combine.
005: Mix in your nuts and chocolate
006: Create tiny cookie dough balls and place on your parchment paper, about 2 inches apart. Smush the cookie balls down with the palm of your hand to make them flatter. Bake for 12 minutes (or until you get a cookie that is soft in the center but set around the edges). Let the cookies cool for 2 minutes and then transfer to a wire cooling rack to cool completely.
This recipe has been adapted from “two peas and their pod”‘s Vegan chocolate almond cookies recipe. Original recipe can be found here
Photography: Rae Tashman