Vegan cocoa cookies
The first time I made these cookies, I added too much flour. I went by eye, and obviously, I ended up with a dough ball as hard as a rock that wouldn’t spread at all. It was also cold in the kitchen, and I didn’t know if the dough should be softer or firmer. In fact, I think half the charm of the recipe is that there’s no fixed measurement for the flour, just a rough guideline. I ended up with thick, crunchy discs that weren’t even as sweet as I wanted, but they were eaten anyway. Well, after that, I figured out how it works, and now I think I can make them with my eyes closed, no matter my mood or craving.
Let me tell you quickly: if you’re in a hurry, you can have everything ready in half an hour. You can get about two decent trays from the amounts below, depending on whether you make them small or large – I ended up with around 35-40 pieces, round, not too thin and not too thick. It’s not rocket science, so I’d say it falls into the “stress-free” category. Just don’t start counting the spoons of flour while thinking about something else.
Why do I make these cookies so often? Honestly, because I don’t have to deal with eggs, butter, milk, and other fancy ingredients, and because I remember the recipe by heart. They’re “vegan,” but you wouldn’t even notice, and you don’t need to be in the mood to cook. I make them when guests come over and whenever I get a craving in the evening. Plus, they’re great with coffee or tea, and for kids, since they don’t crumble and make a mess. They have a cocoa flavor with a hint of rum – just enough to remind you of those childhood cookies. You can make them sweeter or less sweet, depending on your preference.
Ingredients (for about 35-40 pieces):
500 g all-purpose flour – I’ve tried both type 550 and type 650, any will do, but don’t use whole grain or dark flour as they come out heavy and cracked.
12 tablespoons sugar – make sure it’s heaped but not overflowing, or it won’t melt properly while baking.
12 tablespoons oil – sunflower oil works, but I’ve never been convinced by olive oil; it changes the taste.
13 tablespoons water (warm works better, I think).
3 tablespoons cocoa – don’t skimp here if you want color and flavor; it really matters, or else they come out pale.
2 tablespoons rum extract – don’t hold back, the rum really elevates everything; otherwise, you’ll just have plain cocoa cookies.
1 packet baking powder (10-12 g) – without it, the cookies come out flat and hard, like a hockey puck.
Flour depends on the type and humidity, so I recommend keeping a little extra nearby in case the dough doesn’t come together, or conversely, reduce it if you see it’s too dry.
1. First, I take a sturdy bowl because at first, everything seems a little, but it expands as you go. I put the sugar in the bowl, add the cocoa on top, and mix with a whisk to avoid lumps. Even if it doesn’t seem like much, it makes it easier to roll out later, and you won’t find white flour streaks or unmixed cocoa spots.
2. I pour in the water (usually I warm it a bit, not hot, but not cold, so the sugar and cocoa dissolve more easily). I mix everything as much as I can with the whisk, but I don’t overdo it, just enough to combine.
3. I add the oil now, along with the rum extract, and mix again. A darker liquid forms, somewhat unappetizing in appearance, but don’t be scared, that’s how the recipe goes.
4. Now comes the part with the flour and baking powder. I mix the baking powder directly with the flour to avoid lumps. I start adding the flour gradually, using a spoon, mixing with a wooden spoon at first. When I can’t manage with the spoon anymore, I use my (clean) hands and start kneading gently. Don’t force it, don’t rub it like dough for bread, just enough to bring everything together. If it sticks too much to my hands, I add another spoon or two of flour. If it’s too dry and crumbles, I add a spoon of water. That’s the whole “dance.”
5. After 2-3 minutes of kneading, you should have a soft dough that no longer sticks to your fingers. You don’t need to let it rise; you can use it immediately. If you find it annoying that it sticks (which happens to me when I change flour), I dip my hands in a little oil so the dough doesn’t cling to them.
6. I sprinkle a little flour on the countertop, place the dough, and roll it out to about 5-6 mm thick. Not thinner, or they’ll come out crunchy and a bit dry, but it also depends on your preference. I cut them out with a glass or a cookie cutter – honestly, I don’t have the patience for fancy shapes, so I cut with the mouth of a glass or a round knife, and I end up with irregular discs, but that doesn’t bother me.
7. I line the tray with parchment paper. I place the cookies, leaving a little space between them (they don’t rise dramatically, but you don’t want them to stick together). I preheat the oven to 180°C (which for me is “medium heat”), on the middle rack.
8. Baking takes about 10-15 minutes, but don’t rely solely on the timer. After 10 minutes, I check the edges – if they’ve formed a lightly browned crust, they’re done. It’s better to take them out a bit early than to dry them out too much, as they become soft like English tea biscuits that no one can nibble on. And, very importantly, the cookies harden as they cool, so don’t panic if they seem soft when you take them out.
9. I let them cool on the tray for about 5 minutes, then I transfer them to a rack (if I feel like looking for the rack) or a large plate, so they don’t sweat.
Practical tips
The most common mistake is adding too much flour. It’s easy to overdo it, especially if you don’t let the dough rest for at least 5 minutes before rolling it out, to see how much it pulls. If you use low-quality cocoa, don’t be surprised if the cookies taste vaguely like cardboard. Sugar – if you put in too little, they come out a bit bitter; if you put in too much, they harden faster, but they work either way, depending on how sweet you want them.
To prevent the dough from sticking to the rolling pin or countertop, sprinkle a bit of flour, but don’t skimp on the workspace, or you’ll dust the whole table.
Don’t try to brush the cookies with water or milk before baking – it won’t create a nice crust; they’ll stay the same. Also, don’t try to bake them at high heat – they’ll burn on the bottom and remain soft in the center.
Substitutions and adaptations
Gluten-free? I’ve tried using gluten-free flour from the store; the dough comes out a bit crumbly, and you need to add an extra spoon of water. If you don’t add cocoa, reduce the water by a spoon, or else the dough gets too soft.
If you want them to be lower in fat, cut back on the oil and add a few tablespoons of unsweetened applesauce or banana. They won’t come out exactly the same, but it works for that complicated diet.
Don’t like the taste of rum? Use vanilla or grated orange peel instead. You can also add a bit of cinnamon if you’re okay with it, but don’t overdo it, as it can overpower the cocoa flavor.
Variations
You can add a teaspoon of instant coffee to the dough for a more intense flavor, or some finely chopped nuts if you want texture. I’ve also tried adding raisins, but it didn’t impress me; these cookies seem to work better plain, with something extra on top after baking, not inside.
If you’re up for it, after they’ve cooled, you can stick two together with apricot jam or thick fruit preserves. Or you can roll them in powdered sugar while they’re still warm, and it sticks nicely.
Serving ideas
They’re excellent with a bitter coffee or plain black tea. If you’re a kid, you’ll definitely want them with almond or soy milk – they won’t get too soggy and soften quickly. They’re also great for lunchboxes, on the go, or at school; they don’t crumble easily. Some people put them in a big bowl and pour over some plant-based yogurt with a bit of fruit for a “healthy breakfast.”
Frequently asked questions
How much flour is actually used? Really 500 g?
Theoretically, yes, but it depends on the type of flour and how dry it is. I start with 470-480 g and keep the rest handy. Don’t add it all at once, or you won’t be able to fix it if it gets too tough.
Can I make them without cocoa?
Sure, it will result in a plain, paler cookie, but just as good. Just reduce the water a bit (1 tablespoon less) and possibly add flavors like vanilla or lemon zest if you like.
How long do they stay fresh?
I keep them for about a week in a plastic bag or a container with a lid at room temperature. They do harden a bit, but they don’t become rock-hard, especially if they’re not baked too long. If they dry out too much, you can microwave them for 2-3 minutes, covered with a damp towel (but be careful not to make them too soft like gingerbread).
Can I make them crunchier?
Yes, if you roll the dough thinner and bake them for an extra 2-3 minutes. Don’t make them too thin, or they’ll burn on the edges and remain soft in the center, especially on the parchment paper.
Can I use honey or another sweetener instead of sugar?
If you’re not vegan, you can try honey or agave syrup, but it changes the texture – the dough becomes stickier, and you’ll need to adjust the flour. With honey, reduce the water a bit, or else the mixture will be too runny.
Can I freeze them?
Yes, but it’s best to keep them raw – that is, shape the cookies and place them in the freezer on a tray, then when you want to bake them, put them directly in the oven, adding a few minutes to the baking time. Thawed cookies after baking aren’t as good; they become a bit mushy.
Nutritional values (approximately)
Each cookie is about 55-60 kcal if you get around 35-40 from the total amount. Most of the calories come from flour and sugar, the oil adds a bit of fat, but otherwise, there’s nothing excessive – they’re not cookies with butter, milk, or eggs. You have about 10-12 g of carbohydrates per piece, 2-3 g of fat, and almost no protein. They are quite filling; you won’t want to eat 10 at once. If you’re concerned about sugar, you can reduce it to 9-10 tablespoons, and they’ll still be sweet. They don’t have a lot of fiber, so they’re not the “healthy” kind, but they’re not the calorie bomb you might expect from cookies. Dairy-free, egg-free, so suitable for vegans. If you add nuts or other extras, that changes things, of course.
How to store and reheat
They keep best in a plastic bag (never in paper, as they dry out quickly) or in a metal/container at room temperature. I’ve tried refrigerating them, but they get too hard and absorb odors if not well sealed.
If you forget about them and they’ve become too hard, you can microwave them (2-3 pieces, 20-30 seconds, in a bowl covered with a damp towel) or bake them for 2-3 minutes in a hot oven, directly on the rack. Usually, after a few minutes of resting, they soften again, even if they don’t return to their original state. You can also put a slice of apple in the container (like grandmothers used to do), but be careful not to forget about it, as it can mold and spoil everything.
When you want something quick, tasty, and hassle-free, I say these are the vegan cookies I always return to. You can make them in the evening after work and have them for a few good days with coffee or alongside tea, whether you’re an adult or a child.
Ingredients: 500 g flour 12 tablespoons sugar 12 tablespoons oil 13 tablespoons water 3 tablespoons cocoa 2 tablespoons rum essence 1 packet baking powder
