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.
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.
- 1 1/4 Cup 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 Teaspoon Xanthan Gum
- 1 Teaspoon baking soda
- 1 Teaspoon salt
- 3/4 Cups melted refined coconut oil, or canola oil
- 1/3 Cup agave nectar
- 2 Tablespoons vanilla extract
- Vanilla frosting
- Chocolate frosting
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.