Hot Italian Cocoa Cookies
Oct 25, 2013
Linda Watson in TOP 10, chipotle, chocolate, cocoa, cookies, olive oil, quick, vegan, video

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:

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. 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.


Article originally appeared on Cook for Good, home of Wildly Affordable Organic and Fifty Weeks of Green (
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