Try this Refrigerator Cookies recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Combine all ingredients in a bowl and mix well until a dough forms. Add extra almond meal or flour if the dough seems too soft, it should be lightly crumbly.
- Divide the dough into 8 equal portions and roll into balls. Flatten, place on a plate and keep in the fridge for 1 hour before serving. Store in a covered container in the fridge for up to 1 month.
Traditional drop cookies rely on heat and oven-spring to set their structure, but unbaked refrigerator variations depend entirely on fat crystallization and starch absorption to hold their shape. Coconut oil transitions from a liquid to a solid below 24 degrees Celsius, providing the essential binding network that firms up these morsels during their hour-long rest in the cold.
- Monitor the dough consistency carefully before chilling; it should feel lightly crumbly rather than wet, meaning extra flour may be required depending on the moisture absorption rate of the almond meal.
- Measure the coconut flour substitution accurately at a two-thirds cup ratio if replacing the almond meal, keeping in mind that this alternative absorbs significantly more liquid.
- Evaluate doneness visually and texturally by checking that the portions hold together under gentle pressure without sticking excessively to the fingers.
- Preserve the finished treats for up to one month by keeping them sealed inside a covered container stored continuously in the refrigerator.
Chilling concentrates the earthy bitterness of the cacao nibs against the nutty sesame backdrop of the tahini. Proper refrigeration time ensures each portion achieves structural integrity without requiring thermal intervention.
