You’re going to want to make room in your freezer for cocoa butter cookies. They use almond flour and cocoa butter, and are both buttery and crunchy when stored in the refrigerator or freezer. The bonus is that they’re quick and easy to make and ready any time!
Cocoa butter is a solid at room temperature and looks like white chocolate, however as it melts it turns clear. It happens to blend well with this cookie batter, and makes it easy to scoop out cookie dough onto the baking sheet.
These can easily be decorated or dipped in chocolate if you’re a chocolate lover. You can melt some sweetened chocolate or dip them in my chocolate ganache, which uses just coconut oil, cocoa powder, and honey or maple syrup.
Store them in a sealed container for extended freshness, assuming they last a while.
These cookies were inspired by a recipe from Digestive Wellness.
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What cocoa butter do you like to use and where do you get it? I am excited to try these! Do you store them in the fridge after they cool or on the counter?
Hi Stephanie, I use this cocoa butter by Navitas, but any raw cocoa butter will work, in pieces or chips: https://amzn.to/42UUXoL
This is my favorite cookie ever! Thanks Erica!!
Thanks! I love this cookie too!
My honey is so hard in the winter; do you think melting it with the cocoa butter at the beginning would change the recipe too much?
I think it should be fine. I was going to suggest that you can warm the honey a bit to get it moving anyway.
This is such a good cookie. Finally one I like a lot!
Thanks! Great to hear 🙂
These came out great! Wasn’t really sure cocoa butter would work out since it was my first time trying it but I was surprised how much I liked them after a bit. I also wasn’t sure about having cold cookies but they are definitely better to me out the fridge.
Also brought some into to work as well to share and most people liked them as well.
Great to hear!