Ari Korman RD

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Black & White Almond Cookies

When I was almost done with this recipe I couldn’t decide if I should go chocolate almond or vanilla almond, both sounded so good! Then I had the crazy idea of doing both, and the Black & White Almond Cookies were born! If you’ve never used almond extract, get ready to be obsessed. It has an extremely unique flavor that is out of this world, and adds an extra hint of sweetness. These cookies are soft and flaky with some added crunch from chopped almonds, and are a fun and festive treat when you’re looking to spice things up!

Ingredients

🌱 1/2 cup almond flour⁣
🌱 1/2 cup coconut flour⁣
🌱 1/2 cup maple syrup⁣
🌱 1/4 cup coconut oil⁣
🌱 2 eggs⁣
🌱 1 tsp baking powder⁣
🌱 1 tsp almond extract⁣
🌱 1/2 cup chopped almonds⁣
🌱 1/8 cup cacao powder⁣

Directions

Preheat your oven to 350. Combine your wet ingredients and then mix in your dry, except the cocoa powder. Combine well, and then add the chopped almonds, mix, and split dough in half, transferring to another bowl. Add cacao powder to one half and mix. For each cookie roll a Tbsp of dough from each bowl into a small ball, and then press together, smooth the edges so they blend a bit, and then press flat and place on a baking sheet. Repeat until all your dough is used up. Bake for 12-15 minutes and enjoy!

Brands I Used

Brookfield Maple Pure Maple Syrup

Frontier Co-op Almond Exract