Cocoa powder and flour?

Question

I have a recipe for a spiced chocolate cookie. If I want to make it without the cocoa, do I need to replace the 1/2 cup cocoa with flour?

Can I just leave the cocoa out? Or will the dough be too soft?

I don't want to substitute flavors.

Answer 1

If you desire to have a spiced chocolate cookie, you could substitute Carob powder whenever a recipe calls for chocolate or cocoa.

If you omit the cocoa, you will change the flavor as well as the texture. That leaves you with a spiced cookie. I would increase the flour by 1/4 cup. Blessings to you.

Answer 2

No that would make it too dry - you can replace the 1/2 cup cocoa with vanilla powder, orange powder or corn starch + 1 teaspoon flavoring.
Good Luck!

Answer 3

Chocolate Sugar Cookies
Recipe #231515
For your inner chocolate
by ratherbeswimmin' | Edit...My Notes

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3 1/2 dozen, about 50 min 30 min prep
Change to: 1/2 dozen, about US Metric
2 cups all-purpose flour
1/4 cup cocoa powder, sifted (preferably natural)
4 ounces semisweet chocolate, grated
6 tablespoons unsalted butter, cool and cut into small pieces
5 tablespoons vegetable shortening
3/4 cup sugar
1 large egg, room temperature
1 1/2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup sanding sugar or coarse sugar, preferably clear, spread on a plate

Not the one? See other Chocolate Sugar Cookies Recipes
< 60 mins Cookies & Brownies
Very Low Carbs Cookies & Brownies
Chocolate Cookies & Brownies
Position the racks in the top and bottom thirds of the oven; preheat oven to 375°.
Whisk flour, cocoa powder, and grated chocolate in a bowl until uniform; set aside.
Add butter and shortening in a big bowl; use an electric mixer on medium speed to soften them into a fairly soft mass.
Add in sugar; beat until fluffy but still a little grainy, about 1 more minute.
Beat in egg until smooth; then beat in milk and vanilla.
Stop the beaters; add in the flour mixture, then beat at low speed just until a dry, rough dough forms.
Dust a clean, dry work surface with the smallest sprinkling of flour, then turn the dough out onto it and knead it a few times, just until it coheres into a fairly smooth ball.
Break of walnut-size pieces, roll them into balls between you palms; place them 2-inches apart on 2 nonstick baking sheets.
Press the bottom of a medium drinking glass into the remaining unused dough, and then press the glass’s bottom into the sanding sugar.
Use the bottom of the glass to flatten the cookies gently; pressing down to let the crystals adhere, until the cookies are about ½ inch thick.
Repeat until all the balls are flattened and coated with sugar.
Bake for 5 minutes, then reverse the sheets top to bottom and front to back.
Continue baking for ABOUT 5 more minutes or until the cookies are dry at the edges and somewhat firm to touch.
Cool on the sheet for 1 minute, then transfer to wore racks to cool completely.
**White Chocolate Almond Sugar Cookies: substitute grated white chocolate for the semisweet chocolate