If you miss visiting your local deli and picking up one of these soft and beautiful cookies, we've got the keto version of the classic Black & White Cookies.
These half-moon cookies were made famous in New York as a way to celebrate Hanukkah, or just as an excuse to enjoy something sweet after a hearty deli meal. You can look to the cookie for a soft, pillowy texture and a perfect balance of white and dark chocolate.
How do you keep the cookies from getting too crumbly? A black and white cookie should be soft, but not crumble under your fingertips. Sometimes baking low carb shortbread cookies can make them crumble, but don't fear! You can add more butter or use a little xanthan gum to keep these cookies as fluffy as you remember.
Once the cookie is baked, melt down our sugar free dark chocolate chips (milk chips work as well) and our no sugar added white chocolate chips. Once melted, they make the perfect frosting to pour over your cookies, one half at a time.
This recipe comes to us from Lisa at Low Carb Yum.
If you miss visiting your local deli and picking up one of these
soft and beautiful cookies, we've got the keto version of the classic
Black & White Cookies.
In a large bowl combine the almond flour, coconut flour, baking powder, vanilla extract, sweetener and softened butter and beat on high until a well combined dough forms. Chill the dough for 30 minutes.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Roll the dough out between two layers of parchment paper until it is 1/4 of an inch thick. Use a small round cookie cutter to cut out circle shaped cookies.
Place the cookies on a parchment lined baking sheet and bake for 15 minutes or until browned and cooked through. Let cool to room temperature.
When the cookies have cooled, add the sugar free dark chocolate chips and coconut oil to a microwave safe bowl. Heat at 30 second intervals until melted and smooth.
Dip half of each cookie into the dark chocolate mixture and place onto a parchment lined baking sheet to set. You can chill the cookies to have the chocolate set faster.
Once the dark chocolate has set, place the sugar free white chocolate chips and the remaining coconut oil in a microwave safe bowl and heat at 30 seconds intervals until melted and smooth.
Dip the other half of each cookie into the white chocolate mixture. Place the cookies back on the baking sheet to set before serving.
