Black & White Gluten Free Cookies

I found this wonderful and simple recipe here: Elana's Pantry
They are really delicious and you get such a light hint of salt from the shortbread like cookie balanced by the decadent goodness of the dark chocolate. Just takes a couple to be satisfying (where I could literally eat half a bag of those white fudge covered oreo's that come around at Christmas).

The cast of characters:

Here are the baked rounds:

Cooled and dipped in glorious, melted Ghirardelli chocolate:

And set on parchment paper to set:

A couple of notes on the recipe....I put the dough in the freezer per the recipe but my cut outs were not quite firm enough to pick up without tearing so I put the rolled dough in the parchment on a cookie tray and set it in the freezer for about 15 minutes and it was much better. Or you could probably roll into a log and then put the log in the freezer and then slice the circles. I also put the finished cookies in the fridge to harden the chocolate and just kept them in there. They are just as good cold I think. Enjoy!

Black and White Cookies
2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
¼ cup agave nectar
½ cup grapeseed oil
1 tablespoon vanilla extract
1 cup dark chocolate chips

1. In a large bowl, combine almond flour and salt
2. In a smaller bowl, combine grapeseed oil, agave and vanilla
3. Stir wet ingredients into dry
4. Chill dough in freezer for 30 minutes
5. Between 2 pieces of parchment paper, roll out dough 1/4 to 1/8 inch thick
6. Using a 2 inch cookie cutter or the top of a 2 inch wide jelly jar, cut out cookies
7. Bake at 350° on a parchment lined baking sheet for 5-7 minutes until brown around the edges
8. Cool for ½ hour
9. In a small saucepan, melt chocolate over very low heat, stirring continuously
10. Remove saucepan from heat and one by one, dip cookies into chocolate
11. Set cookies to cool on a parchment lined baking sheet --refrigerate if necessary to harden chocolate
12. Serve

Makes 24 cookies