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Cocoa Butter Cookies {almond flour}

February 10, 2020 by Erica 8 Comments

Ice Box Cookies

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.

Ice Box Cookies

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5 from 1 vote

Cocoa Butter Cookies

This recipe calls for cocoa butter, which is hard at room temperature, and resembles white choocolate; it's not the same as coconut oil.
The dough is somewhat soft from the cocoa butter so you won't be shaping  it at all. Just scoop out 1/2 teaspoon of dough and drop it on parchment paper or non-stick baking mat.
For SCD use honey.
To dip in chocolate: Warm sweetened chocolate, or use my chocolate ganache recipe to coat the cookies and then place them on parchment paper and freeze or refrigerate. (no chocolate for SCD)
Servings: 30 cookies
Calories: 97kcal

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Nutrition

Calories: 97kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 56mg | Potassium: 3mg | Fiber: 1g | Sugar: 5g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
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Filed Under: Dairy Free, Desserts, Egg Free, Gluten-Free, Paleo, Plant-based, Quick & Easy, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour, cocoa butter

Previous Post: « Pineapple Shrimp Fried Rice
Next Post: Raspberry Beet Smoothie {quick & easy} »

Reader Interactions

Comments

  1. Em Freedman

    December 15, 2021 at 9:15 am

    This is my favorite cookie ever! Thanks Erica!!

    Reply
    • Erica

      December 15, 2021 at 5:19 pm

      Thanks! I love this cookie too!

      Reply
  2. Jessica

    March 15, 2020 at 10:29 am

    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?

    Reply
    • Erica

      March 15, 2020 at 2:53 pm

      I think it should be fine. I was going to suggest that you can warm the honey a bit to get it moving anyway.

      Reply
      • Lisa

        January 16, 2022 at 1:33 pm

        This is such a good cookie. Finally one I like a lot!

        Reply
        • Erica

          January 16, 2022 at 1:42 pm

          Thanks! Great to hear 🙂

          Reply
  3. Alt Food Guy

    March 5, 2020 at 6:59 am

    5 stars
    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.

    Reply
    • Erica

      April 7, 2020 at 11:02 pm

      Great to hear!

      Reply

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My cookbooks

Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
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Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
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  • Books-A-Million
Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
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  • IndieBound
  • Books-A-Million

Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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About Erica

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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