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Black and White Cookies
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Servings
24
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
Prep Time
10
minutes
mins
Freeze Time
30
minutes
minutes
Cook Time
15
minutes
mins
Total Time
55
minutes
mins
Cook Mode
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Equipment
2 Inch Cookie Cutter
Baking Sheet
Saucepan
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!