Black and White Cookies
- Ready In:
- 1hr 10mins
- Ingredients:
- 18
- Yields:
-
12 cookies
- Serves:
- 12
ingredients
-
Cookies
- 1 1⁄4 cups rice flour (white or brown)
- 1⁄2 cup Bob's Red Mill gluten-free all-purpose 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 coconut oil, melted (refined) or 3 1/2 cups canola oil
- 1⁄3 cup unsweetened applesauce
- 2 tablespoons unsweetened applesauce
- 1⁄3 cup agave nectar
- 2 tablespoons vanilla extract
-
Vanilla Sugar Glaze
- 3 cups vegan powdered sugar
- 1⁄3 cup hot water
- 1 teaspoon vanilla extract
-
Sugar-Sweetened Chocolate Dipping Sauce
- 1 cup vegan gluten-free chocolate chips
- 2 tablespoons coconut oil, melted (refined) or 2 tablespoons canola oil
- 1⁄2 teaspoon kosher salt
directions
- Preheat oven to 325 degrees F; line 2 rimmed baking sheets with parchment paper.
- In a medium bowl, whisk together the flours, sugar, arrowroot, xanthan gum, baking soda, salt.
- Add in the coconut oil, applesauce (all of it), agave nectar, and vanilla; stir with a rubber spatula until the batter is smooth.
- Use a 1/4 cup measure, or an ice cream scoop, to drop the dough onto the baking sheet about 1 inch apart; use the bottom of the cup to press the dough to 1/2 inch thickness.
- Bake 6 minutes, rotate baking sheets, and bake 4 more minutes.
- Let stand on baking sheets 20 minutes to cool.
- Meanwhile, to prepare the vanilla glaze, use a small bowl and whisk the powdered sugar, hot water and vanilla until it is thick, but slightly runny (if it becomes too runny, add about 1/4 cup more sugar).
- For the chocolate sauce, you can use a double boiler, microwave, or conventional oven.
- FOR THE DOUBLE BOILER: Fill bottom with water and set over low heat and bring to a gentle simmer; add chips and stir once they become shiny. Remove from heat when they are all melted and stir in the coconut oil and salt until thoroughly combined.
- FOR THE MICROWAVE: Place the chips in a small bowl and heat at 50% power for 30 seconds and stir. Repeat in 15 second increments until the chips are melted, then stir in the coconut oil and salt until combined.
- FOR THE OVEN: Preheat the oven to 325 degrees F and place the chips in a small stainless steel bowl in the oven unil they are shiny, about 5 minutes. Remove from oven and stir until completely melted, then stir in coconut oil and salt until combined.
- Once cookies are cooled, spread half of each cookie with the chocolate sauce and the other half of each cookie with the vanilla glaze; let set for 5 minutes before serving.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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