Black and White Cookies Recipe


Nutrition

Cal/Serving: 510
Daily Value: 25%
Servings: 6

Vegetarian
Fat28g44%
Saturated24g119%
Carbs61g20%
Fiber3g13%
Sugars25g0%
Protein4g8%
Sodium618mg26%
Calcium7mg1%
Magnesium42mg11%
Potassium161mg5%
Iron1mg6%
Zinc1mg6%
Phosphorus134mg19%
Vitamin A2IU0%
Vitamin C0mg0%
Thiamin (B1)0mg11%
Riboflavin (B2)0mg2%
Niacin (B3)2mg12%
Vitamin B60mg14%
Folic Acid (B9)42µg10%
Vitamin E0mg2%
Vitamin K0µg0%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Tara Dunne

For the longest time, I might have been the only person in the tristate area completely oblivious to the beautiful oversize black-and-white cookies found in every bodega from Brooklyn to the Bronx. Have you had one? Me, I was never allowed because of my food sensitivities, of course. So when I went to the kitchen and started brainstorming ideas for iconic cookies, this was one of the first ones I tackled. Prepare to be bathed in the sweet comfort of vanilla-chocolate overload.

3.142855
Ratings70

INGREDIENTS

  • 1 1/4 cups white or brown rice flour
  • 1/2 cup Bob's Red Mill all-purpose gluten-free baking flour
  • 1/3 cup vegan sugar
  • 1/2 cup arrowroot
  • 1 1/2 teaspoons Xanthan Gum
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup melted refined coconut oil, or canola oil
  • 1/3 cup agave nectar
  • 2 tablespoons vanilla extract
  • Vanilla frosting
  • Chocolate frosting

DIRECTIONS

Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flours, sugar, arrowroot, xanthan gum, baking soda, and salt. Add the coconut oil, applesauce, agave nectar, and vanilla and stir with a rubber spatula until the batter is smooth.

Using a ¼-cup ice-cream scoop or measure, drop the dough onto the baking sheets, about 1 inch apart. Using the bottom of the measuring cup, press the dough to ¹⁄³-inch thickness. Bake for 6 minutes, rotate the baking sheets, and bake for 4 minutes more. Let stand on the baking sheets for 20 minutes. Using a palette knife, spread chocolate frosting on one half of each of the -cookies. Spread vanilla frosting on the other half of each cookie and let set for 5 minutes before serving.

 

Recipe Details

Servings: 6

Notes and Substitutions:

Reprinted with permission from BabyCakes Covers the Classics by Erin McKenna and Tara Donne, copyright © 2011. Published by Clarkson Potter, a division of Random House, Inc.



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