Black and White Cookies

This is a gluten-free version created by Erin McKenna, owner of Babycakes of Manhattan's Lower East Side. She recommends that you follow the recipe exactly before doing any experimentation. I think the recipe is also vegan-friendly since there are no animal products used. The vanilla glaze can be stored in an air-tight container, at room temperature, for 4 days.

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 12 cookies

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

1. Preheat oven to 325 degrees F; line 2 rimmed baking sheets with parchment paper.
2. In a medium bowl, whisk together the flours, sugar, arrowroot, xanthan gum, baking soda, salt.
3. Add in the coconut oil, applesauce (all of it), agave nectar, and vanilla; stir with a rubber spatula until the batter is smooth.
4. 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.
5. Bake 6 minutes, rotate baking sheets, and bake 4 more minutes.
6. Let stand on baking sheets 20 minutes to cool.
7. 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).
8. For the chocolate sauce, you can use a double boiler, microwave, or conventional oven.
9. 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.
10. 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.
11. 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.
12. 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.