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Grain-Free Black & White Cookies

Ingredients

For Cookies:

  • 210 grams about 1 1/2 cups almond flour
  • 87 grams about 1/2 cup plus 2 tablespoons tapioca starch
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon xanthan gum
  • 6 tablespoons softened butter
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract or paste
  • 1/8 teaspoon almond extract
  • 1/4 cup buttermilk

For Icing:

  • 2 cups powdered sugar
  • 2 tablespoons corn syrup
  • 2 tablespoons water
  • 1 tablespoon dark cocoa

Instructions

For Cookies:

  • Combine almond flour, tapioca starch, salt, baking soda, and xanthan gum in a medium bowl. Cream together butter and sugar in another large bowl. Add egg and exracts to butter mixture and mix until combined. Add flour mixture and buttermilk; mix well to form a dough. Chill dough for at least one hour.
  • Preheat oven to 350°. Scoop 1 1/2 tablespoons of dough onto parchment lined baking sheets; gently pat round balls of dough to flatten slightly. Bake at 350° for 10 minutes or until golden around the edges. Allow to cool.

For Icing:

  • Combine powdered sugar, corn syrup, and water in a medium bowl. Stir well to make a spreadable, but not too runny icing. Add extra water or sugar, as needed. Ice half of each cookie with white icing. Stir dark cocoa into remaining icing. Ice other half of cookie with chocolate icing. Allow to set.