Black Cocoa Sugar Cookies

These black cocoa sugar cookies are soft and chewy and have a rich, chocolatey flavour similar to an Oreo, plus they are naturally coloured using black cocoa powder. These are a super simple dairy free cookie recipe and can be made in under 30 minutes with no chilling of the dough required!

Course Dessert

Cuisine Australian

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 124kcal

Author Sally

Equipment

Ingredients

½ cup (125 grams) dairy free butter
1 cup white sugar/granulated sugar
1 large egg room temperature
2 teaspoons vanilla extract
1 ¼ cups plain flour/all purpose flour
½ cup black cocoa powder
½ teaspoon baking powder
½ teaspoon bicarbonate of soda/baking soda
¼ - ½ cup white sugar/granulated sugar extra for rolling

Instructions

Preheat the oven to 180°C (350°F) and line two large baking trays with baking paper.
In a large mixing bowl (or the bowl of a stand mixer) add the dairy free butter and sugar and beat well with an electric mixer. Add in the egg and vanilla extract and beat well to combine.
To the bowl, add the plain flour, black cocoa powder, baking powder, bicarbonate of soda and beat well until a dough forms.
Scoop tablespoon sized balls of dough and roll into balls. Roll each ball in the extra sugar until coated and then place the balls of dough onto the prepared baking tray ensuring there is enough space to allow them to spread.
Bake the cookies in the oven for 10-12 minutes. Take the cookies out of the oven and bang the tray on the counter a couple of times to deflate the cookies. Allow them to cool on the rack for a few minutes to firm up before transferring them to a cooling rack.
Once completely cool, store any leftover cookies in an airtight container for up to 5 days.

Nutrition