Search & Social

Let my videos help you become a wildly good cook!


Steamy but not explicit spoof of "Fifty Shades" has romance, laughs, and my favorite recipes.

buy @ Amazon local

100 recipes, 4 seasonal menus, 20-minute starter plan, tips, more!

buyAmazon IndieBound

Recipe Index
#SNAPcut acorn squash adzuki beans Afghan all-purpose flour almond flour amaranth Anna Thomas anti-shingles recipe apple cores apple peels apple sauce apple-cider vinegar apples aquafaba arganine Asian asparagus avocado baba ganoush bake @ 350 bake @ 400 bake @ 450 balsamic vinegar balsamic vinegar reduction banana bread banana pancakes bananas barbecued kale barely cooked tomato sauce barley basil basketball bay leaf bbok choy bean broth beartrack farm beet greens beet sauerkraut beet tops beets bell pepper bell peppers besan flour beverages black beans blackberries black-eyed peas blackstrap molasses blog tour blueberries bok choy braise bread bread machine breakfast breakfast hack broccoli broiled brown bagging brown rice buckwheat burgers burritoes butternut squash cabbage cacao cacao cake cacao powder cake callaloo candied orange peels candy cantaloupe caramelize onions carrot cake carrot tops carrots cashew cream cashew sauce cashews casseroles cast-iron skillet recipes Catherine Watson cauliflower ccompany celery chard chemotaxis chia seeds chicken soup chickpea broth chickpea flour chickpea flour crackers chickpeas chili chilled soup chinese recipes chipotle Chiradelli chocolate chips chocolate chocolate aquafaba frosting chocolate cake chocolate peanut cake cholesterol-free Christmas cinnamon cinnamon cashew cream cinnamon crackers cinnamon rolls cleaning beans cloves cocoa cocoa powder coconut coconut dream coconut drink coconut milk coconut oil coffee coffee cake cold soup cold-brewed coffee colds cole slaw collards comfort food company convection cook ahead cooked apples cookies Cooking Green corn bread corn on the cob cornbread coughs crackers cranberries cranberry sauce cream substitute crepes crock pot crockpot Cuban black beans cucumbers curry curry powder daikon dairy free dairy-free DAK bread machine dandelion greens daylilies daylily dessert dessert bar dinner party dip dips DIY Donvier Dr. Greger dried basil dried beans Easter easy easy vegan recipes edible flowers egg-free eggplant emergency preparedness fall family sized tea bags fat-free fennel fermented vegetables field roast sausages fig first course flaxseed Flying Dragon food presentation food safety free freezer French fresh corn fresh pasta fresh tomato sauce frosting frozen cashew cream frozen desserts fruit fruit sauce funny gajar halwa garbanzo bean crackers garbanzo bean flour garlic george foreman grill ggreen onions ginger gingerbread glaze gluten free gluten-free glycemic index grab-and-go grab-and-go lunches graham cracckers gravy greek dressing green beans green gumbo green onions greens grilled grilled cabbage grilling gumbo gumbo z'herbes hardy citrus healthy heart-healty hemp seed hen of the woods mushrooms high protein holiday homemade homemade barbecue sauce homemade rice milk homemade truffles honey horchata h'ors dourves hot vinegar How Not to Die hummus Hundred-Foot Journey IACP ice pops iced coffee improv Indian jalapeƱo jalapeno peppers jalepeno jester squash jicama Jif peanut butter John Griffith Just Mayo kabocha squash kadu kale Kate Heyhoe Kathy Hester kidney beans Kitchen Riff kitchen tools kiwis kohlrabi kraut-chi Larry's Beans lasagna leeks left-over pasta lemon lemon dressing lemons lentils lime local low fat low fiber low salt low sugar low-fat lunch lysine Madhur Jaffrey maiitake main-course salad make your own make-ahead making solar cookers mandarin orange spice tea maple syrup mashed meal in a jar meals in jars meatless meringues mesclun Mexican Michigan State microwaved miso molasses momentum Momofuku mother Mothers' Day muffins mushroom mushrooms mustard greens NC State new year's day nice cream no fat no garlic no knead no onions nooch noodles nutmeg nutrition nutritional yeast nylons oatmeal oilve oil okra olive oil one bowl one bowl recipe one pot meals one-bowl dinner one-pot cooking onion onions oranges organic organic brownies packaging paint parsley parsnips pasta pasta salad pasta sauce pea shoots pea tips peach peaches peanut butter peanut oil peanuts peas pecans Persian pesto pickles picnic recipe pie pie crust pinto beans pizza pizza alternative plant-powered plant-strong popsicles potatoes potluck potluck recipe power jars pre-baking probiotic probiotics pudding pumpkin pumpkin pie QT Luong quick quinoa radish pods radishes rainbow chard raisins raspberry raw raw cashews recipe recipe rescue recipes red lentils red onion red zinger tea refrigerator pickles reuse rhubarb rice rice cooker rice pudding roasted chickpeas roasted garbanzos roasted pumpkin roasting rocket pops romaine lettuce root vegetables rotini russian salad salad dressing salad mix salsa sandhills farm sandwich cookies sandwiches Santa Cruz Organic peanut butter sauce saving bean broth shisito peppers sliders sloppy joes slow slow cooker small bites smoothie smoothies snacks soaking beans socca solar cooking something for nothing sorbet sorghum syrup soup sourdough soy free spa cuisine spartans spice cake spinach spinach pasta splurge spread spreads spring spring onions stand mixer starters steamed steel-cut oats Steve Jobs stew stir fry stir-fry stockings strata strawberries strawberry sauce strawberry shortcake summer summer squash sun tea SunDrop candy super-food Super-Wok sweet potato sweet sixteen swiss chard tahini tamales tea tea cakes Thanksgiving Thanksgiving recipes The Vegan Slow Cooker thrifty toast toaster oven tomato tomato sauce tomatoes Tovolo trail mix travel recipes Treasured Lands truffles turmeric turnips Two Chicks Farm udon noodles unfrosted cake vegan vegan brownies vegan grilled side dishes vegan holiday recipes Vegan Slow Cooker for Two or Just You vegetable soup vegetarian Vegetarian Epicure video vinegar vvegetable soup walnuts watermelon Welbilt bread machine what to do with bitter dishes wheat berries wheat germ whipped cream white whole wheat flour whole grain whole wheat whole wheat berries winter winter squash wolfpack wwhite whole wheat flour yeast yogurt substitute zest zlaw Zojirushi bread machine zucchini
Follow me on Twitter

Celebrate Diwali, the Festival of Lights, or just fall itself with my Coconut Vegetable Curry.

« Homemade Hot Vinegar | Main | Wheat Berry Blueberry Banana Bowl »

Hot Italian Cocoa Cookies

These tender cocoa cookies taste like a Ferrari but are as healthy as a Honda. Vroom, cookie, vroom! Hot Italian Cocoa Cookies use olive oil instead of butter and ground flaxseed instead of eggs. Their sexy smoky tingle comes from ground chipotle powder. How good are they? Watch Valonda Calloway's reaction when she tries them on My Carolina Today.

My Taster says "excellent" and "you can't get any better than this." I say, "Let's try one more to make sure this is real."

Hot Italian Cocoa Cookies tingle even after cooling because of the chipotle. Tastes like a Ferrari, but as healthy as a Honda.

Mmmm, yes, they are real:

  • Real healthy because the ingredients can help reduce your risk of cancer, obesity, and heart disease.
  • Real thrifty because it is made with Food Lion's store-brand olive oil and cocoa instead of expensive alternatives. They still taste like a million euros!
  • Real easy because it takes only a few minutes to stir up and bake. You won't need to wash the beaters of an electric mixer or to wait for hours while the dough chills.

Hot Italian Cocoa Cookies taste like a Ferrari, but are as healthy as a Honda. They use olive oil not butter and ground flaxseed not eggs.

Hot Italian Cocoa Cookies

Active time: 15 minutes. Total time: 35 minutes. Yield: 12 cookies. Doubles or more well. Dairy-free and vegan.


  • 1 tablespoon finely ground flaxseed (7 grams)
  • 3 tablespoons water
  • 1/2 cup plus 2 tablespoons whole wheat pastry flour or white whole wheat flour (75 grams)
  • 3/8 cup natural cocoa (6 tablespoons or 30 grams)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground chipotle
  • 1/2 cup packed brown sugar (110 grams)
  • 1/4 cup sugar (30 grams) for rolling cookies
  • 1/4 cup olive oil
  • 1 teaspoon vanilla


  1. Heat oven to 325°F. Line a cookie sheet with parchment paper.
  2. Make flaxseed "egg" by microwaving flaxseed and water for 30 seconds on high in a small, microwave-safe bowl. Stir mixture to develop an eggy texture.
  3. Put flour, cocoa, baking powder, salt, and chipotle in a medium bowl. Stir with a fork, then stir in brown sugar. (It's last among the dry ingredients so it doesn't clump with baking powder or chipotle.) Put white sugar into a saucer or shallow bowl.
  4. Stir olive oil and vanilla into flaxseed mixture, then pour into flour mixture and stir just until well combined. Shape into two roughly-equal balls, then cut balls into six pieces. Roll each piece between your palms until it becomes more-or-less round, then roll it in sugar and put on the cookie sheet. They flatten and spread as they bake, so don't crowd them.
    How to cut and roll Hot Italian Cocoa Cookie dough in sugar.
  5. Bake cookies for 9 to 12 minutes, until they start to crack. Remove from the oven and let firm up on the cookie sheet for about 5 minutes. Use a spatula to move still-warm cookies to a wire rack or clean brown paper bag to cool. Enjoy some warm. Let the rest cool, then cover and store at room temperature or wrap well and freeze.


  • I developed this recipe while on the second week of the SNAPcut Challenge. I had whole wheat pastry flour on hand because it was the least expensive whole wheat flour I could buy in bulk. I've also baked the recipe with my usual white whole wheat flour. The resulting cookies were very good but not molto delizioso, reason-to-live marvelous. Use whole wheat pastry flour if you can.
  • You can just scoop out cookie dough by the tablespoon and roll it. My ball-and-cut method is faster and produces more even cookies.
  • Thanks to Beverly @pingjing for the inspiration: her Cocoa (Chocolate) Olive Oil Crinkle Cookies. My version uses white sugar instead of powdered sugar, chipotle instead of espresso powder, and makes it vegan by using a flaxseed "egg" instead of a chicken egg. I also skipped the resting period.

Reader Comments (3)

We made these almost exactly (we substituted a pinch of cayenne for the chipotle) according to the recipe and they turned out as described. I shared at work where we are predominately hard-core omnivores (we do have a token vegetarian!). Even knowing the cookies were vegan, everyone loved them. Two people could taste the olive oil, so we may substitute applesauce next time. But a big hit with everyone. I'm now looking at the various ways to use the remaining ground flaxseed I have left over.

Nov 4, 2013 | Registered Commenterjocojack

Thanks, Jocojack! I made these again on Sunday, this time with my normal olive oil (organic Whole Foods 365 or Newman's Own) and Ghirardelli cocoa. We could taste the stronger (more flavorful) olive oil a bit when the cookies were warm, but didn't mind it. The oil taste went away when they cooled. Surprisingly, the change in cocoa didn't make much of a difference.

Here are some other good ways to use that flaxseed: Chocolate Sweet-Potato Snack Cake (a perfect Got To Be NC dessert!), Zesty Banana Pancakes with Sorghum, and Orange Sweet-Potato Muffins. These are all good recipes for the SNAPcut Challenge or anytime.

Nov 5, 2013 | Registered CommenterLinda Watson

These were wonderful and a reasonable size batch for those avoiding too many sweets. Today, on a day off from working at Honda actually!, I made them with my granddaughter who had the lovely idea to add hot pink heart sprinkles after they come out of the oven. Lovely contrast - next time we will put hot pink lip sprinkles on these Ferrari treats. Thanks for the vegan friendly recipe.

Nov 13, 2013 | Registered Commenterwearyma
Please join before posting - it's easy and free!
To help keep conversations on the forum civil, only registered members can comment or start new threads. Joining the community is easy and free.