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Black and White Cookies Recipe
Nov 20, 2012 @ 4:34 PM
Posted by
Daily Value: 23%
Servings: 6
Vegetarian
Posted by
Nutrition
Cal/Serving: 455Daily Value: 23%
Servings: 6
Vegetarian
| Fat | 28g | 44% |
| Saturated | 24g | 119% |
| Carbs | 46g | 15% |
| Fiber | 2g | 8% |
| Sugars | 12g | 0% |
| Protein | 4g | 8% |
| Sodium | 603mg | 25% |
| Calcium | 7mg | 1% |
| Magnesium | 42mg | 11% |
| Potassium | 159mg | 5% |
| Iron | 1mg | 6% |
| Zinc | 1mg | 6% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 0mg | 0% |
| Thiamin (B1) | 0mg | 11% |
| Riboflavin (B2) | 0mg | 2% |
| Niacin (B3) | 2mg | 12% |
| Vitamin B6 | 0mg | 14% |
| Folic Acid (B9) | 42µg | 10% |
| Vitamin E | 0mg | 2% |
| Vitamin K | 0µg | 0% |
| Fatty acids, total monounsaturated | 2g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
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.
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: 6Notes 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.
