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.
2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
¼ cup agave nectar
½ cup grapeseed oil
1 tablespoon vanilla extract
1 cup dagoba chocodrops
- In a large bowl, combine almond flour and salt
- In a smaller 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 1/4 to 1/8 inch thick
- Using a 2 inch cookie cutter or the top of a 2 inch wide jelly jar, cut out cookies
- Bake at 350 degrees on a parchment 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
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.
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Subscribe by Email to elanaspantry.com:Posted on February 9, 2008 in desserts by Elana
you might also like: Linzer Hearts
or White Chocolate Chip Cookies
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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 !
February 9th, 2008 11:15 pm
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.
Elana
February 10th, 2008 1:29 pm
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?
Cedar
March 12th, 2008 12:03 pm
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!
Elana
March 12th, 2008 12:24 pm
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
April 2nd, 2008 9:33 pm
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
April 6th, 2008 5:55 pm
Elana,
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.
June 25th, 2008 12:32 pm
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 on ingredient substitutions:
http://www.elanaspantry.com/frequently-asked-questions/#11ingredients
June 25th, 2008 3:25 pm