As an energetic youngster, I worked SO many hours inside of a shopping mall at various jobs–oftentimes with food court fare being my sole source of nourishment. During my time at “the mall” I fell hard for this one particular cookie that I could only seem to find within the walls of the concrete shopping mecca: the “Domino Cookie“, from The Great American Cookie Company. Does anyone remember those? It had a smoky dark chocolate base relieved by contrasting dots of sweet and creamy white chocolate chips.
This recipe is an ode to those cookies. Because, my gosh, I miss them so.
I developed this recipe a while back, but haven’t shared it yet on the blog. Since the weather is cooling down a bit, now it’s not so faux pas to suggest that you lovely readers fire up your oven to create these comforting cookies. If you too loved Domino cookies, but your dietary guidelines have gotten a little more complicated over the years, you’ll love this recipe.
- You can use homemade vegan white chocolate chunks in these or pre-made/store bought. I have had a lot of luck locating dairy-free white chocolate in various specialty shops, and Amazon also has a few options. And, if all else fails, you can substitute in some semi-sweet chocolate chips and enjoy them as double chocolate chip cookies.
- After baking, the cookies won’t appear to be done–but they are! Trust the time suggested and just wait a good 20 minutes or so before transferring them to a wire rack. They firm up as they cool down.
- These make INCREDIBLE ice cream sandwiches. Chill the cookies in your fridge for about 30 minutes. Then, top the bottom of one cookie with a nice plop of softened ice cream (any variety will do, but I love strawberry coconut ice cream the most paired with these–get creative!) and smoosh down with another chilled cookie. Place the cookie sandwich immediately into the freezer and freeze for 30 minutes, or until ice cream is no longer melty. Once firm, wrap the cookie sandwich loosely in waxed paper and store up to a month.
Gluten-Free Vegan Domino Cookies
Makes 24 cookies
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 3/4 cup Earth Balance brand coconut spread, or non-hydrogenated shortening or non-dairy margarine, chilled
- 1 tablespoon flaxseed meal mixed with 2 tablespoons water
- 1 cup dark cocoa powder
- 1 cup superfine brown rice flour (you can sub in sorghum, but the texture will be slightly drier)
- 1/4 cup sweet white rice flour
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 cups non-dairy white chocolate chips
Preheat your oven to 375 °F.
In a large bowl, cream together the sugars and coconut spread until smooth. Stir in the prepared flaxseed meal.
In a smaller bowl, whisk together the cocoa powder, superfine brown rice flour, sweet white rice flour, xanthan gum, baking soda, and baking powder. Slowly incorporate the flour mixture into the sugar mixture until a clumpy dough forms. Fold in the white chocolate chips.
Drop by tablespoonfuls onto an ungreased cookie sheet two inches apart. Flatten slightly and bake for 10 minutes for a chewy cookie or 12 minutes for a crispier cookie. Let the cookies cool completely on a cookie sheet before transferring to a wire rack.