- ½ cup softened grass fed butter/ghee/coconut oil
- ½ cup granulated sugar of your choice we used coconut sugar
- 1 egg yolk
- 1 tablespoon lemon juice optional
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cup almond flour
- ½ cup cassava flour
- ¼ cup milk of your choice we used coconut milk
- ½ Jar of Chocolate Spread
- ½ cup plain coconut butter
Cream together the fat and sugar until lighter in color and fluffy.
Scrape down the sides of the bowl and add egg yolk, lemon juice, and vanilla.
In a small separate bowl, combine all dry ingredients and sift together.
Slowly incorporate dry ingredients into butter and egg mixture.
Scrape down sides of the bowl and add milk and mix again.
Scoop into round mounds 3’’ round and 1’’ tall.
Bake at 350℉ for 18 minutes.
Transfer to freezer and freeze for 30 minutes.
In the meantime, melt the chocolate spread in a small bowl, and the coconut butter in a separate small bowl.
Remove cookies from freezer and while they are still solid, carefully spread coconut butter on one half of each cookie. If the coconut butter is too thin, let set up and spread another layer until desired thickness.
Once the “white” side is firm, spread the chocolate spread on the opposite side, creating the “black and white” look.
Let set up in the fridge and enjoy!
Yields: 6 large cookies