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Vitacost Certified Organic Cocoa Powder - Non-GMO -- 16 oz (1 LB) 453 g

Vitacost Certified Organic Cocoa Powder - Non-GMO
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Vitacost Certified Organic Cocoa Powder - Non-GMO -- 16 oz (1 LB) 453 g

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Vitacost Certified Organic Cocoa Powder - Non-GMO Description

Cocoa in a scoopable powder – instantly add intense chocolatey flavor and nutrition to smoothies, desserts and more.

  • Certified organic and non-GMO
  • Rich, chocolaty taste in a smooth-mixing powder
  • Stir into smoothies or make hot cocoa – also great for baking
  • Unsweetened – no added sugar
  • No artificial flavors or preservatives

Vitacost® Certified Organic Cocoa Powder

This Cocoa Powder is ideal for baking, blending into smoothies or sprinkling on your desserts for a finishing touch.



Why choose Vitacost® Organic Cocoa Powder?

  • Mixes up smoothly for luxurious, velvety texture
  • Intense, chocolate flavor
  • Organic & non-GMO
  • 91 servings
  • Great value!


About Vitacost

Vitacost nutritional products are manufactured to high standards of quality, efficacy and safety. Each Vitacost product meets or exceeds the standards and requirements set forth in the FDA’s Code of Federal Regulation (21 CFR, 110) Current Good Manufacturing Practices (cGMP).


Ideal for baking, blending into smoothies or sprinkling on your desserts for a finishing touch.


For Hot Cocoa: Stir one tablespoon of cocoa powder into a glass of warm milk and add your preferred sweetener.


Keep dry and at room temperature (59°-75°F [15°-24°C]).

Free Of
Gluten, GMOs, animal ingredients.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Tbsp. (5 g)
Servings per Container: About 91
Amount Per Serving% Daily Value
Total Fat0.5 g1%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate3 g1%
   Dietary Fiber2 g6%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein1 g
Vitamin D0 mcg0%
Calcium10 mg0%
Iron2.1 mg10%
Potassium80 mg2%
*Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Other Ingredients: Organic cocoa powder.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Cocoa Gingerbread Cookies (Gluten-Free)

Crinkly, crackly and deeply spiced, these gingerbread cookies gain rich color and nuanced flavor from molasses and a hint of cocoa. Add cinnamon, nutmeg and ginger for what may be the most flavorful gingerbread cookies you’ve ever tasted! Chill the dough first and the cookies will puff up and deflate in the oven, leaving behind the perfect chewy and crackled exterior. Cocoa Gingerbread Cookie Recipe

Cocoa Gingerbread Cookies (Gluten-Free)


  • 1 cup cane sugar (divided)
  • ¾ cup brown sugar (packed)
  • ½ cup unsalted butter (room temperature)
  • ½ cup dark molasses
  • 1 egg


  • 2-½ cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
  • ¼ cup cocoa powder
  • 1 Tbsp. ground ginger
  • 2 tsp. Bob’s Red Mill Baking Powder
  • 1-½ tsp. ground cinnamon
  • 1 tsp. Bob's Red Mill Baking Soda
  • ¼ tsp. ground nutmeg
  • ¼ tsp. kosher salt
  1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
  2. In large bowl, cream together butter, ¾ cup cane sugar and brown sugar until lightened in color, about 2 minutes. Beat in egg and molasses.
  3. In separate bowl, whisk together all dry ingredients.
  4. Add dry ingredients to butter mixture and mix until fully incorporated. Refrigerate at least 30 minutes, until dough is firm and scoopable.
  5. Spread ¼ cup cane sugar across plate.
  6. Using cookie scoop, portion dough into 1½ tablespoon balls and roll in sugar. Place on baking sheet and bake 12-14 minutes. (Note: Cookies will puff and crackle.)
  7. Cool on baking sheet 3 minutes before transferring to wire rack to cool completely.

Get Bob’s Red Mill ingredients and more at Add them to your cart!

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