Preheat the oven to 350 degrees F. In a medium bowl, cream the butter/oil and natural sweetener together.

Add in the eggs, stir until well combined.

Finally mix in the cocoa powder, salt <g class="gr_ gr_185 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-ins replaceWithoutSep" id="185" data-gr-id="185">and</g> extracts. Form 2 inch balls. Place on a cookie sheet about 2 inches apart. Flatten the balls. Bake for 10 minutes. Allow <g class="gr_ gr_184 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="184" data-gr-id="184">to cool</g> on the cookie sheet before removing.

<g class="gr_ gr_162 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-ins replaceWithoutSep" id="162" data-gr-id="162">Meanwhile</g> make the chocolate coating.

Place cocoa butter in a double boiler and heat on medium high until fully melted (or <g class="gr_ gr_156 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="156" data-gr-id="156">microwave safe</g> bowl and heat on high for one minute, check and heat for 30 seconds until melted). Melting cocoa butter takes longer than traditional fats.

Stir in natural sweetener.

Stir in extracts and salt.

Allow the white chocolate to cool a little (if it is too hot, it separates). Once a spreading consistency, use a knife to spread enough on the bottom of each cookie to cover it completely and allow to cool by placing the cookies with the melted chocolate side up on the counter or baking sheet. Allow to cool and enjoy! If you choose to put in <g class="gr_ gr_175 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins replaceWithoutSep" id="175" data-gr-id="175">freezer</g> for 2 minutes, they will set up faster.