This recipe calls for cocoa butter, which is a solid at room temperature, and resembles white chocolate; it's not the same as coconut oil.I've had great success using Navitas Organic Cacao Butter and Anthony's Organic Cocoa Butter, but any raw cocoa butter will work, in pieces or chips.The dough is somewhat soft from the cocoa butter so you won't be shaping it at all. Just scoop out 1/2 tablespoon 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)
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.