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.
Gluten-Free Vegan Domino Cookies
Makes 24 cookies
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.