I am so over-the-moon excited to share these adorable Cat Black Cocoa Cookies with you today!
When Halloween rolls around, I’m always looking for treats that are both spooky and absolutely irresistible and trust me, these little feline friends check all the boxes.
The kids (Isabella, Emma, and Noah) went absolutely wild when I first made these, and Henry couldn’t stop himself from sneaking extras when he thought I wasn’t looking.
What makes these cookies truly special is the black cocoa powder that gives them their deep, mysterious color and that rich Oreo-like flavor we all love.
Plus, they’re completely vegan-friendly, so everyone at your Halloween party can enjoy them!
Speaking of delicious treats, if you’re looking for more seasonal cookie inspiration, you’ll definitely want to check out my healthy pumpkin cookies recipe for another crowd-pleasing option.
Why You’ll Fall in Love with These Black Cocoa Cat Cookies
- Super easy to make No fancy techniques or complicated steps required
- Perfect Halloween vibes The deep black color is naturally spooky and fun
- Vegan-friendly recipe Uses dairy-free butter and milk for everyone to enjoy
- Kid-approved decoration Simple royal icing faces that little hands can help with
- Soft and chewy texture Not too sweet, with that perfect cookie bite
- Budget-friendly ingredients Total cost under $3 for the whole batch
Cat Black Cocoa Cookies Ingredients You’ll Need
Dry ingredients:
- 1 ¼ cup all-purpose flour (150g, $0.39)
- 1 tbsp cocoa powder ($0.12)
- 2 tbsp black cocoa powder ($0.24)
- ½ tsp baking soda ($0.01)
- ¼ tsp salt ($0.01)
Wet ingredients:
- ½ cup dairy-free unsalted butter, melted and cooled (1 stick butter/8 tbsp, $1.25)
- ¼ cup granulated sugar (50g, $0.10)
- ¼ cup light or dark brown sugar, packed (50g, $0.27)
- 1 tsp vanilla extract ($0.42)
- 2-4 tbsp dairy-free milk ($0.15)
Decoration for faces:
- Vegan royal icing (recipe in notes below) or melted vegan chocolate
How to Make These Adorable Cat Black Cocoa Cookies
Step 1: In a medium bowl, whisk together all the dry ingredients: all-purpose flour, cocoa powders, baking soda, and salt.
This creates the perfect base for our black cocoa cookies.
Step 2: In a stand mixer using the paddle attachment (you can also use a hand mixer), mix the melted butter and sugars on medium speed until well combined.
Scrape the bottom of the bowl and add vanilla extract.
Step 3: Add all the dry ingredients to the wet mixture and mix until just combined.
If your dough feels crumbly, slowly add 2-4 tablespoons of dairy-free milk until it comes together.
The finished dough should be thick but workable.
Step 4: Preheat your oven to 350°F/177°C and line two baking trays with parchment paper or silicone mats.
Step 5: Use a small cookie dough scoop to portion the dough (about 1 ½ tablespoons each).
Shape each portion into a ball, then place on your lined baking tray.
Gently flatten with the palm of your hand – this becomes the cat’s head.
Step 6: For the cat ears, take about ½ teaspoon of dough and shape into small triangles with your fingers.
Place one ear on the upper left side of each head and repeat for the right side.
Space your Halloween cat cookies about 3-4 inches apart.
Step 7: Bake for 10-13 minutes. The cookies should look slightly puffy with set edges.
Don’t worry if they don’t look “done” – they won’t brown because of the black cocoa powder!
Step 8: Let cool on the pan for 5-10 minutes, then transfer to a wire rack to cool completely before decorating.
Decorating Your Cat Black Cocoa Cookies
Once cooled, use pink, yellow, and black vegan royal icing in small piping bags.
Start with yellow icing for the eyes, piping small circles and flooding them.
While those dry, add pink noses and inner ears.
Finish with black whiskers and pupils.
Trust me, this is where the magic happens!
Storage Tips for Black Cocoa Cat Cookies
Store your decorated cat cookies in an airtight container at room temperature for up to one week.
If you’re making them ahead for a party, you can freeze the undecorated cookies for up to three months.
For the royal icing decorations, make sure they’re completely dry before stacking the cookies.
I like to let them sit uncovered for at least 2 hours after decorating.
Pro tip: If you’re planning to gift these, place them in single layers separated by parchment paper to keep those cute faces looking perfect!
Creative Ways to Make Halloween Cat Cookies Your Own
Different flavors: Replace the black cocoa powder with additional regular cocoa powder for lighter brown cats.
Or try espresso powder for coffee-flavored cookies.
Spice it up: Add ¼ teaspoon of cinnamon or a pinch of cayenne for a warming kick that pairs beautifully with the chocolate flavor.
Size variations: Make mini cat cookies using a smaller scoop for bite-sized treats.
Or go jumbo for impressive party centerpieces.
Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend – I’ve tested this and it works perfectly!
Everything You Need to Know About Cat Black Cocoa Cookies
What does black cocoa powder do in these cat cookies?
Black cocoa powder is the secret ingredient that gives these cookies their dramatic deep black color and rich, Oreo-like flavor.
It’s more intensely flavored than regular cocoa powder and creates that perfect Halloween aesthetic.
You can find it at most baking supply stores or online.
Can I make these cookies without black cocoa powder?
Absolutely! You can replace the black cocoa powder with an equal amount of regular cocoa powder.
Your cookies will be lighter brown instead of black, but they’ll still taste amazing.
You could also try adding a few drops of black food coloring to get closer to that spooky color.
How do I keep these black cocoa cookies soft and chewy?
The key is not to overbake them!
Remove the cookies when the edges are set but the centers still look slightly soft.
They’ll continue cooking on the hot pan as they cool.
Also, storing them in an airtight container with a slice of bread helps maintain moisture.
Are these Halloween cat cookies really vegan-friendly?
Yes! This recipe uses dairy-free butter and milk, making it completely plant-based.
Just make sure your royal icing is also vegan you can use aquafaba (chickpea liquid) instead of egg whites in the icing recipe.
Pretty sure your vegan friends will be thrilled to have a Halloween treat they can actually enjoy!
Why These Cat Black Cocoa Cookies Will Become Your Go-To Recipe
Simply put, these Cat Black Cocoa Cookies are going to be your new favorite Halloween tradition.
They’re easy enough for beginner bakers but impressive enough to wow at any party.
The combination of that rich black cocoa flavor with the adorable cat faces makes them absolutely irresistible.
I promise your family will be requesting these year-round, not just for Halloween!
The kids love helping with the decorating, and honestly, it’s become one of our favorite family baking activities.
Be sure to tag me on Instagram when you make these I love seeing your creative cat faces!
Happy baking, and welcome to my kitchen!
Related Cookie Recipes You’ll Love
- Blueberry Cheesecake Cookies Another fun decorated cookie that’s perfect for any season
- Cottage Cheese Cookie Dough Recipes For when you want a protein-packed treat
- High Protein Cheesecake Jars A no-bake dessert that’s just as impressive
Spider Chocolate Crinkle Cookies Recipe for Halloween
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegan
Description
These adorable Spider Chocolate Crinkle Cookies combine rich, fudgy texture with spooky spider decorations. Made with black cocoa powder for deep dark color and decorated with colorful royal icing, they’re perfect for Halloween parties and kid-friendly baking fun.
Ingredients
- 1 ¼ cup all-purpose flour (150g)
- 1 tbsp regular cocoa powder
- 2 tbsp black cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup dairy-free unsalted butter, melted and cooled
- ¼ cup granulated sugar (50g)
- ¼ cup light or dark brown sugar, packed (50g)
- 1 tsp vanilla extract
- 2–4 tbsp dairy-free milk
- Vegan royal icing (yellow, pink, and black)
Instructions
- In a medium bowl, whisk together flour, both cocoa powders, baking soda, and salt.
- Using a stand mixer, cream melted butter with both sugars on medium speed until combined. Add vanilla and mix.
- Add dry ingredients to wet mixture and mix until just combined. Add 2-4 tbsp dairy-free milk if dough feels too crumbly.
- Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.
- Using a small cookie scoop, portion 1½ tablespoons of dough for each spider body. Roll into balls and place on lined sheets.
- Gently flatten each ball for the spider’s body. Roll small pieces of dough into thin logs for legs and arrange 4 on each side.
- Bake for 10-13 minutes until edges are set and cookies look slightly puffy.
- Cool on pan for 5-10 minutes, then transfer to wire rack to cool completely.
- Decorate with yellow royal icing for eyes, pink for nose/mouth, and black for pupils and details.
Notes
Black cocoa powder creates the deep spider color. Don’t overbake as cookies won’t brown much due to dark cocoa. Dough can be prepared 24 hours in advance. Store decorated cookies up to 5 days in airtight container.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 85
- Sugar: 6g
- Sodium: 45mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
