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

makes 12

　　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 (page 127)

　　Sugar-Sweetened Chocolate Dipping Sauce (page 123)

　　

Step 1

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

　　

Step 2

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.

　　

Step 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.

　　Reprinted December 9, 2011, with permission from Babycakes Covers the Classics by Erin McKenna, © 2011 Clarkson Potter. Buy the full book at Penguin Random House, Amazon, or Bookshop.