Cocoa Cookies with Semolina Flour.
Today we are making some super easy and delicious cocoa cookies!
Their real uniqueness, and the secret to the flavor that will surprise you, is the flour I used: I made them with semolina flour. Few ingredients for an incredible result.
These cookies are a real treat that we all deserve, ideal for breakfast or any time of the day.
A Note on Sugar.
I made half of the cookies with a powdered sugar coating. If you want to do the same, I recommend reducing the sugar in the dough by 20 grams (as I did). This way, you won’t risk having cookies that are too sweet. Decide based on your tastes! Come with me and let’s get started baking.

Happy cooking, Giusi.

Ingredients for cocoa cookies with semolina flour

2 1/2 cups re-milled semolina flour
1/2 cup unsweetened cocoa powder
1/2 cup sunflower seed oil (or corn or EVO)
1/2 cup granulated sugar (If making without the powdered sugar coating, use 3/4 cup)
1 1/2 tsp baking powder
2 eggs

Steps

In a bowl, mix the eggs with sugar and oil using a hand whisk until you get a homogeneous mixture.
Start adding half of the flour and the unsweetened cocoa. Stir well to combine these ingredients.
Once incorporated, add the baking powder and the remaining flour.
Put aside the whisk and start kneading with your hands until you form a smooth dough.
Take the dough and form small balls, all of the same size.
If you decided not to reduce the sugar in the dough, you can leave the balls as they are. If you reduced the sugar for coating, roll half of the balls in a bit of powdered sugar before placing them on the baking sheet.
Place the cookies on a baking sheet lined with parchment paper.
Bake in a preheated static oven at 350°F for about 15 minutes.
Once out of the oven, let the cookies cool completely on the baking sheet or on a rack.
Your Cocoa Cookies with Semolina Flour are ready to be enjoyed!
Grab a nice coffee or a cup of tea and enjoy this real treat.
Enjoy, Giusi!