Since I am a huge fan of cookies (who isn’t??), an enemy of unhealthy fats and a lover of cocoa butter, the unavoidable result consists of these mouthwatering cocoa butter cookies!
- 2/3 cup whole-wheat flour
- 1/2 cup corn flour
- 2/3 g oat flour
- 1/4 cup cane sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla powder
- 1 pinch of salt
- 4 oz cocoa butter
- 3 tablespoons deodorized sunflower oil
- 1/4 cup rice syrup
- 4 oz g dark chocolate
- 1 handful cashew nuts
- 1 handful almonds
- 2 tablespoons sunflower seeds
Mix flours, sugar, baking powder, vanilla and salt. Set aside.
Melt cocoa butter and beat it with a fork along with oil and rice syrup, then add the liquid mixture to the dry ingredients and hand-knead.
Finely chop chocolate, cashews and almonds and incorporate them along with the sunflower seeds into the dough.
Pre-heat the oven to 375°F.
Shape your cookies and place them on a baking sheet.
Bake for about 15 minutes (18, if you like them better crunchy – mine were friable right out of the oven but rather softish the day after).
I didn’t allow the dough to rest in the fridge because I noticed that, whenever I use cocoa butter, if I let the dough rest in the fridge, what I get is a granite and crumbly dough ball, too hard to stretch/shape.
yield: 22 medium cookies