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Active Time: 15 Minutes

Start to Eat: 15 Minutes

Makes: 22 dough scoops


Guilty of eating more of the cookie dough than the cookie? These are no-guilt, no bake, edible black cocoa cookie dough. Made with flaxseed instead of egg, they still have that wonderful soft chewy texture and are perfectly safe to eat! 

The black cocoa gives it that very rich chocolate flavor with that perfectly doughy bite, plus the mini chocolate chips adds in that perfect amount of texture.

You can freeze in ready-to-eat balls for up to 6 months! The perfect little snack!

Black Cocoa Cookie Dough Recipe
Black Cocoa Cookie Dough Recipe


  • 1 1/2 cups (175g) all-purpose flour, tempered

  • 1/2 cup (50g) black cocoa (can use regular cocoa powder)

  • 1 teaspoon salt

  • 1 cup (2 sticks) unsalted butter, room temperature

  • 1 cup (180g) packed light brown sugar

  • 1/4 cup (55g) granulated sugar

  • 1 tablespoon flaxseed powder (flaxmeal works!)

  • 3 tablespoons cold water

  • 1 tablespoon milk

  • 2 teaspoons vanilla extract

  • 1 cup mini chocolate chips

  1. First, let's temper your flour! Preheat your oven to 325 degrees. Spread your flour in a thin, even layer on a baking sheet and "cook" for 10 minutes, mixing the flour halfway through. Cool before using.

  2. Next, combine the flaxseed and cold water, mix well and set aside to thicken. 

  3. Next, in a medium bowl combine flour, cocoa powder, and salt and set aside.

  4. In a bowl with a stand mixer or hand mixer, beat butter and sugars until well combined. Add the flaxseed mixture, vanilla, and milk and mix on medium speed until fluffy (4-5 minutes). 

  5. Turn your mixer on low and add in the flour mixture until just combined. Next, fold in your chocolate chips.

  6. Finally, devour the bowl!

*Can last at room temperature for just a couple of hours. Keep in the fridge for 1 week or you can freeze in ready-to-eat balls for up to 6 months! The perfect little snack!

*Cookie Scoop Pictured


Loyal Olive Oil
Black Cocoa Cookie Dough Recipe
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