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Vegan Dutch Cocoa Cookies

These chewy, soft cookies are rolled in sugar and totally irresistible!
Course Dessert
Cuisine Vegan
Servings 2 dozen


  • 2 cups all purpose flour
  • 3/4 cup Dutch process cocoa
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup vegan butter
  • 2 cups sugar
  • 2 tbsp egg replacer mixed with water- follow directions on package
  • 2 tsp pure vanilla extract


  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • In a small bowl, mix the egg replacer with water- follow directions on the package. Set aside.
  • In a medium bowl, combine flour, cocoa, baking soda, and salt. Whisk and set aside.
  • Using a hand or stand mixer, combine the butter and sugar until creamed. Add egg replacer. Mix together. Stir in vanilla. Pour in the flour mixture a little at a time until completely incorporated.
  • Wrap the dough in plastic wrap and let chill for 1-2 hours.
  • Roll the dough into 1 1/2 inch balls. Pour 1/3 cup sugar into a small bowl and roll the dough around until coated.
  • Bake for 12 minutes. Let cool for a few minutes and then transfer to a cooling rack.