Organic Chocolate Butter Cookies (Momo Black Style)
Momo black is a chocolate cookie containing hydrogenated palm oil and soy lecithin - both inflammatory ingredients. The DIY version uses organic butter for superior flavor and texture, plus eliminates all synthetic emulsifiers and artificial acids for a cleaner, more nutritious treat.
Based on: Momo black
· Makes approximately 30 cookies
· Serving: 36g (1 cookie)
Why This Recipe is Seed Oil Free
Commercial Momo black from Excelo often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic wheat flour
600g (about 4.75 cups) · Bob's Red Mill Organic Unbleached White Flour
Step 1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large mixing bowl, cream together the softened organic butter (240g) and coconut sugar (300g) using an electric mixer for 3-4 minutes until light and fluffy. This aeration is crucial for tender cookies - the mixture should nearly double in volume and become pale.
Step 2. In a separate bowl, whisk together the organic wheat flour (600g), cocoa powder (45g), baking powder (12g), citric acid (3g), sunflower lecithin (6g), and sea salt (6g). Sift this dry mixture twice to eliminate lumps and ensure even distribution - cocoa powder tends to clump, and proper mixing prevents bitter spots.
Step 3. Gradually add the dry ingredients to the butter mixture in three additions, mixing on low speed just until combined after each addition. Do not overmix - stop as soon as no dry flour is visible. Overmixing develops gluten and creates tough cookies.
Step 4. The dough should be soft but not sticky. If too dry, add 1-2 tablespoons of room temperature water. If too wet, add 1-2 tablespoons of flour. Divide dough into 30 portions of about 36g each (use a kitchen scale for consistency). Roll each portion into a ball and place on prepared baking sheets, spacing 2 inches apart.
Step 5. Flatten each ball slightly with your palm or the bottom of a glass - they should be about 2.5 inches diameter and 0.5 inches thick. Bake for 12-14 minutes until edges are set but centers still look slightly underbaked. They will continue cooking on the hot pan after removal.
Step 6. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely - about 30 minutes. Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. For best flavor, let cookies rest 24 hours before eating to allow flavors to meld.
Storage
Store in airtight container at room temperature for 1 week, refrigerate for 2 weeks, or freeze for 3 months. Butter-based cookies maintain better texture than commercial versions but have shorter shelf life due to lack of preservatives.
Cost Comparison
Cost per serving (homemade)$0.28
Cost per serving (store-bought)$0.45
Savings38%
Higher upfront ingredient costs are offset by bulk buying advantages and superior ingredient quality. Most ingredients last for many batches, making long-term cost savings substantial.