Baking Collection for Cocoa Butter Cookies
One of our favorite ways to use cocoa butter is to make delicious, crunchy cocoa butter cookies!
We put together a special baking collection for you to make these cookies at home.
The collection includes:
- 3 cocoa butter rounds
- 2 dark chocolate bars (72% cocoa content, 85 g ea.)
- 8 oz. bag of cocoa nibs
- 3 whole nutmegs
- Cookie recipe
We love these cookies because they are simple and delicious.
The recipe incorporates three forms of the cocoa bean (cocoa butter, cocoa nibs, and chocolate), contains high quality, healthy fats, and just so happens to be vegan and gluten free!
Cocoa Butter Cookie Recipe
A Delicious Vegan & Gluten Free Option
Prep time: 8 minutes
Bake time: 20 minutes
Yield: 2 batches of 10-12 cookies
Ingredients (for 1 batch):
1/3 C Melted Cocoa Butter (approx. 1.5 rounds)
2 C Almond Flour
¼ - ½ C Cocoa Nibs (depending on desired crunch)
½ C Honey*
½ tsp Baking Soda
¼ tsp Salt
¼ tsp Nutmeg (optional)
85gr Bar Couverture (we’re using 72%)
A dash of Olive Oil
*We tried this recipe with maple syrup as well. We think it works well (it also makes the recipe truly vegan for those who avoid all animal products).
Preheat the oven to 350°F.
While the oven is warming up, place the cocoa butter pieces in a bowl and put in the oven to melt until liquid.
Alternatively, you can melt the cocoa butter in the microwave: heat it for 30 seconds at a time, stirring in between intervals, until completely melted.
In a separate bowl, mix the almond flour, baking soda, salt, and grated nutmeg.
Add the melted cocoa butter and the honey to dry ingredients and mix.
Stir in the cocoa nibs.
Shape the mixture into 1½ inch balls and place on a baking sheet (no need to grease the baking sheet as there is plenty of cocoa butter in the mixture). Press the balls to flatten them and pop them in the oven.
Bake for 18 minutes and let cool.
While the cookies are cooling, make your chocolate sauce to dip the cookies:
Break up one of the chocolate bars, add a drop of olive oil to a small bowl and microwave for 20 second intervals, stirring the mixture in between each interval, until fully melted. Total is less than a minute.
Alternatively, you can heat the mixture in a double boiler on the stovetop–be sure to use a low heat and stir continuously.
When the cookies have cooled, dip half of each one in the warm chocolate sauce. Place on wax or parchment paper. Let cool before serving.