The New York Staple - Black and White Cookie - reminds me of when I was a little girl, I always enjoyed a JUMBO Black & White Cookie. Recently, when I started craving one, I knew it was time for me to veganize and de-glutenize it! It might be healthy but it is still very yummy - I can assure you of that!
1 Cup Garbanzo Bean Flour
2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
6 Tablespoons Maple Syrup
¼ Cup Almond Milk
1-2 Teaspoons Vanilla Extract
A Dash of salt
Black & White Glaze
2 Cups Confectioners Sugar
3 Tablespoons Almond Milk or Water
1 Tablespoon Cocoa Powder
Place the dry ingredients in a bowl & mix well.
Add the maple syrup, vanilla extract, and a splash of milk, mix well, gradually adding more milk if needed.
Once you have a smooth batter, place spoonful's on a prepared baking sheet.
Bake at 350°F for 15 minutes.
In the meantime mix half of the confectioners sugar with half of the milk for the white glaze, repeat the same process for the brown glaze adding the cocoa powder.
Remove the cookies from the oven and let them cool off.
Flip the cookies flat side up, cover in white glaze.
Place in refrigerator for 5-10 minutes allowing it to set.
Once the white glaze has fully set, add the dark glaze on one side, using a knife to separate the middle. Let it set and enjoy! tried this recipe? don't forget to drop a comment and photo below!