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
Ingredients
- 2½ cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ¼ cup agave nectar or honey
- ½ cup grapeseed oil or palm shortening
- 1 tablespoon vanilla extract
- 1 cup chocolate chips
Instructions
- In a large bowl, combine almond flour and salt
- In a small bowl, combine grapeseed oil, agave and vanilla
- Stir wet ingredients into dry
- Chill dough in freezer for 30 minutes
- Between 2 pieces of parchment paper, roll out dough ¼ to ⅛ inch thick
- Using a 2 inch cookie cutter or the top of a 2 inch wide jelly jar, cut out cookies
- Bake at 350°F on a parchment paper lined baking sheet for 5-7 minutes until brown around the edges
- Cool for ½ hour
- In a small saucepan, melt chocolate over very low heat, stirring continuously
- Remove saucepan from heat and one by one, dip cookies into chocolate
- Set cookies to cool on a parchment lined baking sheet --refrigerate if necessary to harden chocolate
- 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.
britni says
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!
Barbara says
wish you had cookie recipes that are gluten & nut free….
Maria says
There are a ton of gluten free recioes here! Go to the coconut flour section. Coconut is not a nut.
dave says
Thanks Elana!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Jean Holt says
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!
Melissa says
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!
hugs,
Melissa
Gabriela says
Can I substitue Stevia for agave? How do I do it?
Thanks.
jessica says
There’s a great discussion started over at the forums on this very topic :-)
https://elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar
Jessica says
Hiya,
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)?
Miriam says
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
Miriam
elana says
Jennifer,
Thank you so much for your sweet comment. I really appreciate it and am glad you are enjoying the cookies.
Elana
Jennifer says
These are so wonderful! You don’t feel like you are missing a thing even though they are gluten-free. THANK YOU!!!!