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.
Cocoa Butter Cookies
- 1/2 cup cocoa butter, melted
- 2 1/2 cups blanched almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup maple syrup or mild-flavored honey
- Preheat your oven to 350°F (175°C, or gas mark 4).
- Prepare 2 baking sheets with parchment paper or a non-stick baking mat.
- Gently melt the cocoa butter so it's mostly clear. I melt it over a simmering pot of hot water. You can also use a microwave.
- Add the almond flour, baking soda, and salt to a bowl and blend with a fork or spatula.
- Add the vanilla extract, honey, and melted cocoa butter to the bowl and blend all the ingredients into a soft dough.
- Using a 1/2 tablespoon measuring spoon, scoop out 1/2 tablespoon or so of dough to form a cookie, place it on the baking sheet. Continue for the rest of the dough.
- Bake from 10-12 minutes, or until the cookies turn golden.
- Cool and then place in the freezer or refrigerator.