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

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.

Comments

32 responses to “Black and White Cookies”

  1. 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!

  2. 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!

  3. 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

  4. 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)?

  5. 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

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

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Recipes » Desserts » Cookies » Black and White Cookies