Sugar-Free Black & White Cookies
If you've ever lived in New York, you know: black and white cookies are non-negotiable. Every deli, every bakery, every holiday party. But the classic version? We're talking refined flour, tons of sugar, and a blood sugar rollercoaster that ruins the rest of your day with cravings that no willpower can compete with.
That being said, the holidays without them isn’t happening, so here's your B&W Cookies with an Eat Shed Glow™ spin.
These almond flour cookies are gluten free, sugar free, and actually delicious. Perfect for holiday gifting, cookie swaps, or just treating yourself without the crash.
Ingredients:
1½ cups almond flour
2 Tbsp coconut flour
½ tsp baking powder
1 tsp vanilla extract
⅓ cup monk fruit sweetener (or allulose)
½ cup unsalted butter, softened
For the chocolate dip:
2 Tbsp butter, chilled and divided
Instructions:
Mix almond flour, coconut flour, baking powder, vanilla, sweetener, and softened butter in a bowl. Beat until a dough forms. Chill for 30 minutes.
Preheat oven to 350°F. Roll dough between two sheets of parchment paper until ¼ inch thick. Cut into rounds with a cookie cutter.
Bake on a parchment-lined sheet for 15 minutes or until golden. Let cool completely.
Melt dark chocolate chips with 1 Tbsp butter in 30-second microwave intervals. Dip half of each cookie. Let set.
Melt white chocolate chips with remaining 1 Tbsp butter. Dip the other half. Let set before serving.
Note: Chill the dough before baking for easier handling. Chill cookies between chocolate dips so you can grab the set side. Store in an airtight container for up to a week.
