Allergen-Free Black & White Cookies
These cookies might be black and white, but their origin is a bit gray. Some believe they were first baked in upstate New York (originally called “half moons”), while others say a German recipe introduced them to American soldiers after World War II. Don’t worry about taking sides in the debate, just make these tender, frosted treats to enjoy at home! Using a simple muffin mix that’s free of common allergens like wheat, dairy, and soy means you can share the cookies with everyone. (But if you’d rather keep this batch all to yourself, your secret’s safe with us.)
Preheat oven to 350 degrees F and line a sheet tray with parchment paper. Make the cookies Whisk the muffin mix, water, and coconut oil in a large bowl until blended. Use a 1 tablespoon measuring spoon to scoop dough balls and place them on the sheet tray about 2-inches apart. Flatten each cookie with the back of a spoon, then bake for 8 to 10 minutes. Remove from oven and let sit for 5 minutes before transferring to a cooling rack.Make the icing Add powdered sugar to a bowl, then pour in water 1 tablespoon at a time. Using an electric mixer, beat until icing is thick and fully combined. Remove about half of the icing and place in a pastry bag with a tip. Fill a small sauce pan with 1-inch of water and place a heatproof bowl on top. Add chocolate morsels and coconut oil; stir until melted. Remove bowl and add remaining icing, then beat with an electric mixer until smooth. If too thick, add water 1 tablespoon at a time. Place in a pastry bag with the tip. Frost the cookies Place 1 cookie on a flat work surface. Pipe a continuous line of white icing, first down the middle of the cookie, then around the edge and back to the middle. Fill one side with white icing. Fill in the second side with chocolate icing. Repeat until all the cookies are frosted.