Easy Vegan Dutch Cocoa Cookies
Easy Vegan Dutch Cocoa Cookies- These chewy, soft cookies are rolled in sugar and totally irresistible!
I used to think chocolate chips made a cookie, until I tried these! These Dutch Cocoa Cookies are so wonderfully soft and perfectly sweet that you won’t miss the chips!
Easy Vegan Dutch Cocoa Cookies
These cookies require only 8 ingredients and they’re simple to make.
This recipe calls for Dutch cocoa, but you could use regular cocoa as well.
What’s the difference between Dutch Cocoa and cocoa?
There are two types of unsweetened cocoa powder: Dutch-processed and natural. Dutch-process cocoa powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate. This wash neutralizes their acidity. So, Dutch-process cocoa powder is neutral. Because it is neutral, it does not react with baking soda. It’s often paired with baking powder. Alkalizing cocoa makes it darker in color, mellow in flavor, and dissolves easily into liquids.
To make- preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a medium bowl, combine flour, cocoa, baking soda, and salt. Whisk and set aside. Using a stand or hand mixer, mix the vegan 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.
The next step is to wrap the dough in plastic wrap and chill for 1-2 hours. This is important because it will prevent the cookies from spreading too much when they bake. Once the dough has chilled, roll it into 1 1/2 inch balls. Pour 1/3 cup sugar into a small bowl and roll the dough around until it is covered. Bake for 12 minutes. Let cool for a few minutes and then move to a cooling rack to cool completely.
Vegan Dutch Cocoa Cookies
Ingredients
- 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
Instructions
- 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.
Looking for more Easy Vegan Dessert Recipes?
The Ultimate Vegan Pumpkin Coffee Cake
