To begin making the Eggless Checkerboard Cookies Recipe first, sieve all purpose flour and keep it ready.

In another bowl add butter and sugar and give it a good whisk. Now add vanilla essence and salt to the mixture and give it a good mix. 

To this mixture add the all purpose flour and mix them well. Add a tablespoon of milk and combine them. 

Divide the dough into 2 equal parts , add cocoa powder in one portion and mix them well till the cocoa is incorporated into the dough add a little milk if the dough is too dry.

Roll the white dough into a rectangle shape about 4-inches thick, do the same with the chocolate dough and cut the uneven sides. 

Brush some water on the rolled white dough and place the rolled chocolate dough and press them gently. 

Cover the dough with cling wrap and refrigerate for 1/2 hour.

Cut strips in equal size and make squares out of them. Take 2 square pieces one white and other brown and stick them by brushing some water on the side. 

Repeat this for all the squares and make by brushing water so that they stick together. Cover it with cling wrap and refrigerate for about to half an hour to 1 hour. 

Preheat the oven to 350 F and line parchment paper on a cookie sheet.

Slice the cookie about 1/4 inch thick, place them by leaving some gap in between

Bake the cookies at 350 F for 10 - 15 mins till you see some light brown corners.

Cool the Checkerboard cookies in cooling rack and serve with a glass of Mango Tofu smoothie for evening snack during tea time.