Sugar-Free Black and White Cookies.

Prep: 15 min · Chill: 30 min · Cook: 10–15 min

What You Need

For the cookies
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
½ cup sugar-free dark chocolate chips
½ cup sugar-free white chocolate chips
2 Tbsp butter, chilled and divided

Make It

1. Mix the almond flour, coconut flour, baking powder, vanilla, sweetener and softened butter in a bowl. Beat until a dough forms. Chill 30 minutes.

2. Preheat the oven to 350°F. Roll the dough between two sheets of parchment until ¼ inch thick. Cut into rounds with a cookie cutter.

3. Bake on a parchment-lined sheet 10–15 minutes, until golden. Cool completely.

4. Melt the dark chocolate chips with 1 Tbsp of the chilled butter in 30-second microwave bursts. Dip half of each cookie. Let set.

5. Melt the white chocolate chips with the remaining butter. Dip the other half. Let set before serving.

Notes

• Chill the dough. It handles far better cold, and warm dough tears.

• Almond flour browns fast. Start checking at 10 minutes.

• Cool completely before dipping or the chocolate slides off.

• Chill the cookies between dips so you have a set side to hold.

• Store in an airtight container up to a week.

• If you have ever lived in New York you know these are non-negotiable in December. The classic is refined flour and sugar, which is a blood sugar rollercoaster no amount of willpower competes with. This one skips both.