Earlier this week, Frank and Wilder came to pick me up from the airport. I went to the Bulletproof Conference out in Los Angeles with Daniel Vitalis and the team at SurThrival. Frank stayed up late the night before painting our bedroom and making this batch of cookies to bring to me. I am one that sticks to low to no sugar most of the time, as it feels best in my body. So it's always such a treat to get to eat the desserts Frank makes!
Hanging out with as many butter enthusiasts as you'll find at this type of event, it re-infuses a passion for consuming large amounts of raw grass-fed butter - at least, that's what happens for me!
I'm sitting at the kitchen bar while Frank makes dinner and I thought I'd pick his brain about this cookie recipe to share with all of you!
Chocolate Butter Freezer Cookies
- 6 cups of shredded coconut
- 1 cup butter
- 1.5 cup colostrum (we love the colostrum from SurThrival, find it here)
- 1 cup cacao powder
- 1/4 cup mesquite
- 2 tablespoons cinnamon
- 2 teaspoons vanilla powder
- 12 drops stevia liquid
- pinch of sea salt
Blend the coconut in a high speed blender until it forms a bit of a paste. Add to food processor with butter and mix until well combined. Add remaining ingredients and blend again until the mixture is smooth. Scoop with a small ice cream scoop to portion onto parchment lined sheet pan, or other non-stick option. Use a coconut oiled spoon to make an indentation.
How to make the chocolate topping (or melt down your favorite chocolate bar!):
- 4 ounces of cacao paste
- 2 tablespoons cacao butter
- Stevia to taste
Melt down paste and butter in a double boiler and whisk in stevia until the mixture is complete liquid. Pour a dollop of cacao then freeze.
This batch makes a few dozen.
We highly recommend enjoying these at any time of the day or night, they are a delicious satiating treat with sustained energy because of the butter and colostrum.
In my adult life, I have always been a fan of freezer cookies! I was a strict raw-food eater at the age of 19, so I didn't learn to bake as an adult. You can use just about any nut butter or actual butter, some flour like substances (colostrum, coconut flour or flakes, mesquite), a sweetener, shape and freeze! If you're using nut butter, I would recommend adding an oil that freezes solid like coconut oil or cacao butter. The cookies are best consumed within a half hour or so out of the freezer, after that they will start to get soft and not be quite as fun.
What's your favorite low-sugar treat to make? Do you make freezer cookies? Leave us a comment below!