If you like cocoa cookies, I propose a lighter but equally delicious alternative. Cocoa cookies without butter are great for breakfast or during a coffee break.
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/3 cups all-purpose flour
- 1 egg
- 3 1/3 tbsp sugar
- 3 tbsp vegetable oil
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
Tools
- Stand Mixer
Steps
To prepare the cocoa cookies without butter, I used a stand mixer with a K hook, but you can also knead by hand. I should note that the dough will be sticky, so if you’re kneading by hand, you might want to use a spoon. Start by mixing the sugar with the egg. Then add the oil and, while mixing, add the sifted flour and sifted cocoa. Finally, add a teaspoon of baking powder.
Once the dough is smooth, homogeneous, and sticky, transfer it with the bowl to the fridge and let it rest for 30 minutes.
After the time has passed, take it out of the fridge. The dough will now be firm and easier to work with. Take a small portion of dough and use your hands to shape cookies into balls. As you form the balls, place them on a baking sheet lined with parchment paper.
Bake in a preheated static oven at 356°F for about 10 minutes. In a convection oven, bake at 338°F for the same amount of time.
Allow to cool completely before consuming.
Tips and Storage
Cocoa cookies can be stored in a tin box for up to a week.
You can decorate them with a sprinkle of powdered sugar.
