When I first encountered the classic black and white cookie, I was enchanted by its harmonious blend of flavors and textures. However, as I embarked on my journey to a healthier lifestyle, I knew I had to create a version that not only satisfied my sweet tooth but also packed a nutritional punch. The result is this delightful recipe that combines the traditional elements of black and white cookies with the goodness of superfoods like almond flour and coconut oil.
Ingredients
For the Cookies:
– 1 cup almond flour
– 1/2 cup whole wheat flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon sea salt
– 1/4 cup coconut oil, melted
– 1/2 cup coconut sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1/4 cup unsweetened almond milk
For the Frosting:
– 1/2 cup powdered coconut sugar (or regular powdered sugar)
– 2 tablespoons coconut oil, softened
– 1 tablespoon unsweetened cocoa powder
– 2 tablespoons almond milk (adjust for consistency)
– 1/2 teaspoon vanilla extract
Instructions
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a mixing bowl, combine the almond flour, whole wheat flour, baking powder, and sea salt. Whisk them together until well blended.
In another bowl, mix the melted coconut oil and coconut sugar until creamy. Add the egg, vanilla extract, and almond milk, stirring until fully combined.
Gradually incorporate the dry ingredients into the wet mixture, mixing until a dough forms. The dough should be slightly sticky but manageable.
Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the frosting. In a small bowl, mix the powdered coconut sugar, softened coconut oil, unsweetened cocoa powder, and almond milk. Stir until smooth and creamy. Add more almond milk if needed to achieve your desired consistency.
Once the cookies are completely cool, frost half of each cookie with the chocolate frosting and the other half with a simple vanilla frosting made by mixing 1/4 cup powdered coconut sugar with 1 tablespoon almond milk and 1/2 teaspoon vanilla extract.
Let the frosting set for a few minutes before serving.
These Nutritious Black and White Cookies are not just a treat for the eyes but also a guilt-free indulgence that you can enjoy any time. Each bite is a celebration of flavor and health, reminding us that desserts can indeed nourish our bodies and our souls. Enjoy!