At the beginning of this new year, I made a decision to start eating more like a grown up and less like a teenager. Last year I ate way too much pizza, ice-cream and burgers, and now that I’m getting older 😛 I decided it was way past time my diet matured with me. Sounds boring right, but actually I’ve been trying all kinds of recipes that have turned out delicious. Recipes like Roasted Cauliflower and Garlic Soup, a beautiful Roasted Butternut Squash Soup, and last night I even baked some spaghetti squash, and served it with a little garlic salt and a dab of butter…yum, so delicious.
In the last two weeks, I’ve been attempting a lot of vegan recipes, which have been really yummy, but I still have been craving chocolate, and these Egg Free, Dairy Free* Chocolate Cookies definitely satisfy that craving, and only use a handful of simple ingredients.
*Check your cocoa powder as some cocoa powders cannot guarantee they are dairy free.
INGREDIENTS:
- 1 cup all purpose flour
- 1/3 cup cocoa powder (check your cocoa powder if you have a milk allergy, many cocoa powders cannot guarantee they have no traces of dairy)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut oil (if no need for dairy free or vegan, can use butter or margarine)
- 3/4 cup brown sugar, packed
- 4 Tablespoons water (if no need for dairy free or vegan, can use milk)
DIRECTIONS:
- Mix together dry ingredients: flour, cocoa powder, baking soda and salt.
- Soften up coconut oil in microwave almost to liquid stage.
- Cream coconut oil and brown sugar together with mixer.
- Stir in flour mixture and water till combined.
I like to use a measuring tablespoon to form each cookie. Bake in a preheated 400 degree oven for about 11 minutes. This recipe makes around 2 dozen.
Mix together dry ingredients: flour, cocoa powder, baking soda and salt.
Soften up coconut oil in the microwave almost to liquid stage. Then cream coconut oil and brown sugar together with mixer. Finally stir in flour mixture and water till combined.
I like to use a measuring tablespoon to form each cookie, so they’ll all be the same size and pretty.
Gently pat them out onto a greased baking sheet. They won’t spread a whole lot, so you don’t need a huge amount of space in between them. Bake in a preheated 400 degree oven for about 11 minutes. This recipe makes around 2 dozen cookies.
- 1 cup all purpose flour
- ⅓ cup cocoa powder (check your cocoa powder label if you have a milk allergy, many cocoa powders cannot guarantee they have no traces of dairy)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup coconut oil (if no need for dairy free or vegan, can use butter or margarine)
- ¾ cup brown sugar, packed
- 4 Tablespoons water (if no need for dairy free or vegan, can use milk)
- Mix together dry ingredients: flour, cocoa powder, baking soda and salt.
- Soften up coconut oil in microwave almost to liquid stage.
- Cream coconut oil and brown sugar together with mixer.
- Stir in flour mixture and water till combined.
- I like to use a measuring tablespoon to form each cookie.
- Gently pat them out onto a greased baking sheet. They won’t spread a whole lot so you don’t need a huge amount of space in between them.
- Bake in a preheated 400 degree oven for about 11 minutes. This recipe makes around 2 dozen.
Let cool for a few minutes and serve! The brown sugar and coconut oil give these cookies a slightly chewy richness you’ll enjoy!
Just try and not eat the whole pan in one sitting!
Those cookies look delicious. I’m allergic to diary and eggs, so I’m always excited to find new recipes that don’t contain those foods. Thanks for sharing!
Oh I’m so glad! Be sure and check your cocoa powder since some of them don’t guarantee they are dairy free. 🙂