COCOA BUTTER COOKIES these cookies are slightly crispy, with a hint of cocoa butter goodness to them. they're perfect for holiday cookie cut-outs and beyond.
On the SCD diet, you can’t have chocolate in any form, however, one chocolate-esque ingredient that you can consume is pure cocoa butter. It’s not chocolate, let’s be clear, but it does have this vague chocolate-y hint to it, almost white chocolate-esque, but not quite. Don’t go into these cookies thinking you’re about to get some straight-on “cocoa” cookies, cause that’s not the case. However I can still guarantee that these cookies are a yummy alternative.
These cookies can be manipulated to either become extra crispy or else make them a bit thicker and fatter and keep them softer in the process. Either way, they’re really good. I prefer them straight out of the freezer, they taste great when devoured cold. I wouldn’t keep them out at a room temperature though, they tend to get soft and honestly it’s just not the best way to eat these. You’ll enjoy them much more from the fridge or freezer.
I like to make these around the holiday season too, and use some festive cookie cutters with the batter when it’s cold (I’ll freeze the batter after I make it to get it more solid), and I have these as my “sugar” cookie replacement, in a way.
I first came across a recipe for these online here when I was trying to see how exactly I could use cocoa butter in my baking experiments, since I knew it was SCD legal and I wanted to try it. I ended up tweaking it slightly when I made it, following the recipe I’ll share below.
- 1 cup of almond flour
- 3 tbsp of coconut flour
- 5 tbsp of cocoa butter, melted
- 1/4 cup of honey
- 1/2 tsp of pure vanilla extract
- 1/4 tsp of baking soda
- pinch of salt
- 1 egg, whisked
- mix the dry ingredients, add the melted cocoa butter, honey, vanilla extract and egg.
- let refrigerate until cold in order to do cookie cut outs. you’ll be able to roll the batter it into a ball and flatten it, to use cookie cutters if you want. you can also just take a tablespoon of the batter and flatten it directly on a parchment paper-lined baking tray for circular shaped cookies.
- bake at 350 for 10 mins or so. they should be golden brown or as brown as you like. best enjoyed cold, out of the freezer (in my personal opinion!). store in fridge or freezer.