Chocolate and vanilla merge perfectly in these fancy gluten free and vegan checkerboard cookies.
Cream the buttery spread and the sugar. Add the applesauce and vanilla and continue to mix.
Cream the buttery spread and the sugars. Add the applesauce and continue to mix.
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.
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.