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Black and White Cookies

black and white cookies

Today was a big day –I taught the first in a series of cooking classes that I will be offering quarterly.

The theme of this class was Valentine’s Day –we made the Cranberry Apricot Truffles that I have previously posted on this site, a new experimental flavor of truffles (to be revealed someday soon) and the black and white cookie recipe below, of course using heart cookie cutters, given our theme.

The class was held in the spiffy little commercial kitchen at my children’s school in Boulder. It seemed as though fun and learning were had by all, as well as too much taste testing. We had to sample everything many times to try out all of the different versions and all were stuffed by the end. Alas, my poor taste testers.

Black and White Cookies


  1. In a large bowl, combine almond flour and salt
  2. In a smaller bowl, combine grapeseed oil, agave and vanilla
  3. Stir wet ingredients into dry
  4. Chill dough in freezer for 30 minutes
  5. Between 2 pieces of parchment paper, roll out dough ¼ to ⅛ inch thick
  6. Using a 2 inch cookie cutter or the top of a 2 inch wide jelly jar, cut out cookies
  7. Bake at 350° on a parchment lined baking sheet for 5-7 minutes until brown around the edges
  8. Cool for ½ hour
  9. In a small saucepan, melt chocolate over very low heat, stirring continuously
  10. Remove saucepan from heat and one by one, dip cookies into chocolate
  11. Set cookies to cool on a parchment lined baking sheet –refrigerate if necessary to harden chocolate
  12. Serve

Makes 24 cookies

These vegan, dairy-free, gluten-free cookies are simple to make and super fun for children to roll out and cut into different shapes. The chocolate dipping part of the recipe is also a captivating activity for the little ones.

posted on February 9, 2008, 30 comments

  1. Anina

    Elana, thank you for a wonderful cooking class today. My husband said that the truffles we made in class are the best he ever had !

  2. Anina-

    I’m so glad that you were at the class! It was great to finally get to meet you in person after all of our correspondence.

    Thanks for all of your great ideas! I made the heart cookies with rasberry jam last night and they were delicious.


  3. Hi Cedar,

    I double checked and there is no baking soda in either of these recipes. Maybe it’s the oven temp –I would buy an oven thermometer at Peppercorn or McGuckins, they aren’t that expensive and are worth the investment. Glad to hear that you are baking these days!


  4. Cedar Barstow @ rightuseofpower.com

    Hi Elana, I love the cookies and crackers we made. I’ve ordered almond flour. I made the cookies and crackers again, but neither recipe has baking soda listed and my body remembers putting baking soda in the cookies, or at least one of the recipes. When I made them, they didn’t seem to be like we made them quite. Baking soda? How much? In the crackers too?


  5. these look so adorable! i’ve never baked with any of those ingredients but when I get my next paycheck, I’m heading out to the whole foods and buying them so I can try these babies out

  6. Michelle

    My son has been Dx with Rosacea. I am attempting to find foods for him. Any thing you can help me with will be great. I live in Arvada and would love to come to a cooking class. I work as a nurse so my schedule is weeks in advance. Please let me know when the next class is so I and my son can attend. Thanks Michelle Ellis 303-437-5629

  7. Suzanne


    Just found your website, and recipes look great. I too have lots of foods allergies (gluten, soy, tomatoes, carrots, preservatives, etc.) and have to make everything from scratch.

    I noticed that you use a lot of almond flour in your baked goods. As almond flour is very expensive, can you experiment/recommend substitutions (or combinations of almond with other gluten-free flours) that are more cost-effective?

    Thank you.

  8. Suzanne — I use almond flour and coconut flour for my recipes as they are highly nutritious and also easy to work with.

    For more information please see my FAQ’s.

  9. Pauline

    I love your website! I have not baked with almond flour yet, but am excited to try out your recipe for black and white cookies. I’ve been searching for great gf cookie recipes for my annual holiday cookie exchange -yep, I’m already thinking about the holidays.

  10. Pauline,

    Glad you found us. I’m thinking about the holidays too and lots of fun fall/winter baking projects.

    Thanks for stopping by!

  11. Jennifer

    These are so wonderful! You don’t feel like you are missing a thing even though they are gluten-free. THANK YOU!!!!

  12. Jennifer,

    Thank you so much for your sweet comment. I really appreciate it and am glad you are enjoying the cookies.


  13. Miriam

    Hi Elana,

    Thank you for sharing your knowledge and recipes. I looked at several and the only thing for me that is holding me back from trying some of them is the almond flour. My daughter (3 1/2) is severely allergic to nuts, peanuts, eggs, oats, wheat, milk. She, however, loves cookies and I would love to make some of your black and white for her. Is there an ideal substitution for the almond that I can use that will have similar results?

    Thanks again. Be well


  14. Jessica


    I am looking for a gluten & refined sugar free cookie recipe that can be rolled out and cut with cookie cutters for x-mas. Would this recipe work? Also, can agave nectar be used to make a basic cookie frosting (like the basic powered sugar and milk)?

  15. Gabriela

    Can I substitue Stevia for agave? How do I do it?


  16. Melissa

    just made these, just ate 3 even though the chocolate hasn’t yet hardened…
    They are awesome! They almost taste buttery, and the texture is perfect =)
    You are a very talented woman, thank you for sharing your recipes with us for free!


  17. Jean Holt

    I made the chocolate bark for friends last night. I substituted whole almonds for the pecans – they were unbelievable! like I imagine crack to be!! They loved it – I had to send some home with them or I would have eaten it all by midnight!

  18. dave @ msn.com

    Thanks Elana!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  19. Barbara

    wish you had cookie recipes that are gluten & nut free….

  20. I’m thinking about rolling the dough into a log before freezing it and then just slicing off rounds instead of using cookie cutters. I’ll let you all know how it turns out!

  21. Sheryl in AZ

    I just made these cookies and they are DELICIOUS! I had to put the dough back in the freezer after I rolled it out as it didn’t hold together well when I tried to lift the circles (I did put it in the freezer initially for 30 min per the instructions). That did the trick. Maybe it’s because I live in AZ and it’s just warmer here so the dough warms fast, or it could be I am just too slow from the rolling to the cutting : ) I think Britni’s idea above of chilling the log and slicing would work as well.

    Thanks Elana for another great recipe!

  22. nancy jacques

    Agave nectar is not a good sweetener to use. A good raw honey is best (even though you end up cooking it).
    http://www.westonaprice.org for info on agave

    They look DLISH as do the other delectables! I will have to try!

  23. Kendra

    These cookies are great. I just have a couple of comments that make them easier. Instead of rolling & cutting I just dropped the dough by the tsp and flattened them with a glass. I placed a scrap piece of parcement between the dough and the glass so the glass would not stick.
    I also found that if I just put a drop of chocolate on top of the baked cookie and swirled it with a spoon it was much easier and took 1/2 of the chocolate.

    These are definitely going to be a all year round favourite. My kids were drooling over them and I have already shared the recipe with an other family.
    I also did the carb calculation and discovered one cookie has about 9g carb in it (the same as one clemintine). Thanks Elana

  24. Bernadette

    How did you get the “white” part of the cookie to look so white? Is it dusted with something? The almond flour is not white like that, and I would imagine it would get even more golden when baked?

  25. I loved these but had to double the baking time, they took a while to brown but were still delish!

  26. Vanessa

    these yummy cookies are aprox a 100 calories per cookie…kind of high doesn’t it? but still, really good!

  27. Jenna

    Happy accident… if you double the agave (OOPS!) you get a really nice drop (because it’s too sticky to cut) sugar cookie! ;) Love your recipes!! Thanks for bringing a little joy back to our kitchen Elana!

  28. P

    How you would convert sweetner if you cant have Agave or Honey either stevia or sugar or palm sugar. not sure i can tolerate coconut sugar

  29. Misty

    These are delicious and so simple. B&W cookies were my late father-in-law’s favorite, so we made these on his birthday yesterday and started a new tradition! Thanks for another healthier alternative to an otherwise gluten-filled classic.

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Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer. ↑ back to top