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A recipe for checkerboard cookies that is gluten free and vegan! theprettybee.com

Checkerboard Cookies.

Chocolate and vanilla merge perfectly in these fancy gluten free and vegan checkerboard cookies.

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword checkerboard cookies, recipes for a cookie party
Prep Time 4 hours 15 minutes
Cook Time 10 minutes
Total Time 4 hours 25 minutes
Servings 28 cookies
Calories 122 kcal
Author Kelly Roenicke

Ingredients

For the vanilla dough:

  • 1/2 cup vegan buttery spread I use earth balance soy free
  • 5/8 cup granulated sugar
  • 1/8 cup unsweetened apple sauce
  • 1 1/2 cups gluten free flour blend I used Namaste Perfect Flour Blend this time
  • 1/8 teaspoon salt

For the chocolate dough:

Instructions

For the vanilla dough:

  1. Cream the buttery spread and the sugar. Add the applesauce and vanilla and continue to mix.

  2. Add the gluten free flour blend and salt and mix until combined. If the dough seems too wet, add a bit more gluten free flour. (I find that with gf flour blends, some of them soak up the wet ingredients more than others. If your dough seems too wet for sugar cookies, add some more flour. The dough should be pretty stiff).
  3. Place the dough on plastic wrap and shape into a log, about two inches square. Wrap and put in the refrigerator for at least two hours.

For the chocolate dough:

  1. Cream the buttery spread and the sugars. Add the applesauce and continue to mix.

  2. Add the gluten free flour blend, cocoa, and salt and mix until combined. Same as above, if the dough seems too wet, add a bit more gluten free flour.
  3. Place the dough on plastic wrap and shape into a log, about two inches square. Wrap and put in the refrigerator for at least two hours.

To assemble the checkerboard cookies:

  1. Once the dough is thoroughly chilled, remove the dough logs from the refrigerator. While they are still wrapped, press them down on a hard surface on each side so that you get the edges nice and square.

  2. Unwrap and with a very sharp knife, cut each log into three even slices. Then cut each slice into three pieces. Try to get the pieces pretty even, so that you can have a nice neat checkerboard. I was not as careful as I should have been, so my checkerboard was not perfect.
  3. Take the dough pieces and arrange them into the checkerboard pattern. Your cookie will be three rows tall and three rows across. So bottom row, choc/van/choc, middle row, van/choc/van, top row, choc/van/choc. You will be making two logs, so the other log will have the opposite pattern.
  4. Use your hands to kind of press the log, making sure the pieces stay together, then wrap each log in wax paper and twist the ends closed. You want to make sure the log is square, so press each side against the table to make a nice sharp edge.
  5. Refrigerate for at least two hours, or overnight.
  6. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  7. Remove dough from refrigerator, and unwrap. With a very sharp knife, slice the cookies, about 1/4 inch thick. In between each slice, wipe off the knife, and turn the dough over, so a different side is against the cutting board for each slice. This will keep the log nice and square.
  8. Bake at 350 degrees for about 10 minutes. Cool on wire rack. (Keep the remainder of the dough refrigerated in between batches. Keeping the dough very cold makes it easier to slice and keeps it from spreading).

Recipe Notes

You can make this dough ahead of time and freeze it if you like. Just wrap the logs in plastic wrap and then foil or put them in a freezer bag.

Nutrition facts are for one cookie.

Nutrition Facts
Checkerboard Cookies.
Amount Per Serving
Calories 122 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 63mg3%
Potassium 24mg1%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 310IU6%
Calcium 10mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.