Black and White Cookies

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Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
24cookies
Print Recipe
Instructions
  1. In a large bowl, combine almond flour and salt
  2. In a small 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°F on a parchment paper 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

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.

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

32 responses to “Black and White Cookies”

  1. 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.

  2. 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

  3. 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!

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

  5. 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?

  6. 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

  7. 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!

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