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Chocolate icebox cookies turn the classic refrigerator log dark and dramatic: almond dough enriched with cacao powder and melted cacao nibs, rolled, chilled, and sliced into glossy rounds. They bake crisp at the edges and tender at the center. Keep the log ready and cookies are minutes away.
Pro Tips
- Melt the cacao nibs gently and let them cool slightly before beating them in with the yolks. Hot nibs will cook the eggs.
- Beat the coconut oil and palm sugar for just 30 seconds. Longer mixing makes the cookies spread in the oven.
- Chill the logs 2 hours until firm, then slice a quarter inch thick with a sharp, thin knife.
- Space the slices 3/4 inch apart on the sheets. Chocolate dough spreads as much as the vanilla version.
- Cool the cookies on the sheet 3 minutes, then finish on a rack where they crisp as they cool.
Frequently Asked Questions
Can I use cocoa powder instead of cacao?
Yes, the cacao powder swaps 1:1 for cocoa powder. The melted cacao nibs are the distinctive part, so keep those if you can.
How long do the dough logs keep?
Wrapped tightly, 3 days in the fridge or 2 months in the freezer. Slice straight from the fridge for the cleanest rounds.
Why did my cookies lose their round shape?
The dough was not chilled enough. Two hours makes the log firm enough to slice cleanly without flattening.
Are chocolate icebox cookies paleo?
Yes. Almond flour, coconut oil, palm sugar, cacao, egg yolks, and vanilla, with unsweetened cacao nibs throughout.
Recipe Card
Ingredients
Method
- 1.
- Whisk flour, cacao powder, and salt together in a medium bowl.
- 2.
- In a separate large bowl, beat the coconut oil and palm sugar together using an electric mixer on medium-high speed for about 30 seconds or until well combined.
- Beat in the egg yolks, melted cacao nibs, and vanilla until combined (about 30 seconds), scraping down the bowl and beaters as needed.
- Reduce the mixer speed to low and slowly add the flour mixture, beating until combined (about 30 seconds).
- 3.
- Transfer the dough to a clean counter and divide it into two equal pieces.
- Roll each piece of dough into a six-inch-long log, about two inches thick.
- Wrap the dough tightly in plastic wrap and refrigerate until firm, about two hours.
- 4.
- Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 325°F.
- Line two baking sheets with parchment paper.
- 5.
- Working with one log at a time, slice the dough into quarter-inch-thick cookies. Lay the cookies on the prepared baking sheets, spaced about ¾ inch apart.
- Bake the cookies until edges begin to brown (12 to 15 minutes), switching and rotating baking sheets halfway through baking.
- 6.
- Let the cookies cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely before serving.
