Halloween Cocoa Cookies
It's dark on Halloween! That means you'll need these black Halloween cocoa cookies baked with activate charcoal to match the deep of the night. Adapted from Kirbie's Cravings.
Servings: 24 cookies
Ingredients
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup coconut oil
- 1 egg
- 2 cups self-rising flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- 2 tbsp food-grade activated charcoal
- 2 tsp cinnamon powder
- 1 tbsp vanilla extract
- ½ cup white chocolate chips (optional: just use 1 cup white chocolate chips)
- ½ cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 F. Mix the pumpkin, oil, egg, vanilla, and sugar in the bowl of a stand mixer until creamy.
- In a separate bowl, gently place the activated charcoal at the bottom of the bowl. Charcoal will puff up everywhere if you just throw it around and it leaves a fine black coating on EVERYTHING (trust me). Gently add the other dry ingredients: flour, cocoa powder, baking soda, cinnamon.
- Slowly add in the flour mixture while the mixer is off. Mix everything together on low speed til combined. Do not overmix.
- Fold in the chocolate chips with a rubber spatula.
- Line two (or three, possibly) baking sheets with Silpat or parchment paper. Use a spoon to drop cookies, spacing about an inch apart. These cookies don't spread much.
- Bake for 14 minutes (if there's one cookie sheet on the top and one on the bottom rack, switch then at 7 minutes) and let rest on cooling racks.