Black and white cookies

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 that goes beyond the basics of cookie making.

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 plus 2 tablespoons unsweetened applesauce
• 1⁄3 cup agave nectar
• 2 tablespoons vanilla extract
• Vanilla Sugar Glaze (see next page)
• Sugar-Sweetened Chocolate Dipping Sauce (see next page)

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

2 In a medium bowl, whisk together the fl ours, 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.

3 Using a 1/4 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 sauce on one half of each of the cookies. Spread vanilla glaze on the other half of each cookie and let set for 5 minutes before serving.

Makes 12.