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. I've had great success using Navitas Organic Cacao Butter and Anthony's Organic Cocoa Butter.
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
Ingredients
- ½ cup cocoa butter, melted or cacao butter
- 2 ½ cups blanched almond flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ cup maple syrup or mild-flavored honey
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 ½ tablespoon measuring spoon, scoop out ½ 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.
Linda says
I am new to using cocoa butter and I wondered if you would mind clarifying something for me. Is the 1/2 cup of cocoa butter measured after it is melted or is it for the solid cocoa butter. Thank you for your help.
Erica says
Hi Linda. The cocoa (or cacao) butter is measured before it's melted. You can also weight it out in grams if you prefer. If you switch to metric measurements it's about 109 grams of cocoa butter.
Elizabeth Schaffhauser says
I weighed out 43 grams cocoa butter, 280 grams of almond flour and 169.5 grams of honey on my kitchen scale per the metric recipe. The dough was totally crumbly and the finished cookie looked nothing like the photograph (but still tasty!). I figured out that 43 grams of cocoa butter, melted, measures out to 1/4 cup so 1/2 cup of cocoa butter would require 86 grams of cocoa butter. When I added additional melted cocoa butter to the rest of the cookie dough, the consistency improved, but the cookies still don’t quite look like the photograph. Could you verify my math on the conversion to metric measurement of the cocoa butter?
Erica says
Hi Elizabeth! The conversion for cacao butter to metric was way off. It's done automatically by my recipe software but alas it was wrong. So sorry! I just force-corrected the measurement for cacao butter in grams. It should be 109 grams of cacao butter. I also weighed 1/2 cup on my kitchen scale and it came out to about 90 grams. So my guess is somewhere between 90 and 109 grams should be good.
Elizabeth Schaffhauser says
Just an editing note: cookie dough measure in narrative is 1/2 teaspoon; cookie dough measure in recipe is 1/2 tablespoon.
Erica says
Thanks, Elizabeth!
Stephanie says
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?
Erica says
Hi Stephanie, I use this cocoa butter by Navitas, but any raw cocoa butter will work, in pieces or chips: https://amzn.to/42UUXoL
Em Freedman says
This is my favorite cookie ever! Thanks Erica!!
Erica says
Thanks! I love this cookie too!
Jessica says
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?
Erica says
I think it should be fine. I was going to suggest that you can warm the honey a bit to get it moving anyway.
Lisa says
This is such a good cookie. Finally one I like a lot!
Erica says
Thanks! Great to hear 🙂
Alt Food Guy says
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.
Erica says
Great to hear!