Vegan Black and White Cookies


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Cookie Batter 1 cup soy milk 2 teaspoons fresh lemon juice ½ cup canola or safflower oil 1¼ cups granulated sugar 1½ teaspoons vanilla extract ¼ teaspoon lemon extract or ½ teaspoon finely grated lemon zest ¼ teaspoon orange extract or ½ teaspoon finely grated orange zest 2½ cups all-purpose flour ¼ cup cornstarch 1¼ teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon salt Icing 3 ½ to 4 cups confectioners' sugar ¼ cup boiling water, plus extra if necessary 1 to 2 drops vanilla or almond extract, optional ⅔ cup semisweet chocolate chips Preparation Instructions

Nutritional information

No nutrition information available


Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a medium bowl, combine the soy milk and lemon juice and let sit for a minute until the mixture starts to curdle. Add the oil, sugar, vanilla, orange and lemon extracts and whisk until well blended. In a large bowl, sift together the flour, cornstarch, baking powder, baking soda and salt. Form a well in the center of the flour mixture and pour in the soy milk mixture. Stir to combine, taking care to moisten the flour at the bottom of the bowl. Stir until almost all of the lumps have dissolved and a very thick batter forms. With a ¼-cup measuring cup, scoop the batter onto the baking sheets, leaving 3 inches of space between cookies. These cookies will spread so leave enough room between them. Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean and the edges just start to turn golden. Remove the cookies from the oven, let them cool on the baking sheet for a couple minutes, then carefully remove them from the parchment paper. Flip the cookies upside down and place them on wire racks to complete cooling. When all the cookies are done baking and have cooled, prepare the white icing. Put confectioners' sugar in a large heat-proof bowl. Add ¼ cup boiling water and stir vigorously with a whisk. Add a drop of vanilla or almond extract, if desired. If necessary, drizzle hot water by the tablespoon until a glossy, thin-but-spreadable icing forms. If it's too runny whisk in a little bit of extra powdered sugar. Dust any crumbs off the domed surface of the cookies. With a frosting spatula, scoop some icing onto half of the domed (top) side of each cookie, and spread an even layer. Use the edge of the spatula to scrape away any extra icing dripping off the sides. Return cookie to the cooling rack to allow the icing to dry. You will have extra icing (at least ½ cup) to make the chocolate icing. While the white icing is drying, prepare the chocolate icing. In a small microwave-proof bowl, melt the chocolate by microwaving on low power in 10 to 15 second intervals, stirring between intervals, until the chips are melted and smooth. Add the melted chocolate to the remaining white icing and blend with a wire whisk until thick, smooth and glossy. It should be a little thicker than the white icing, but if it is too thick, stir in hot water, a tablespoon at a time, until the desired consistency is reached. With the frosting spatula, ice the other half of each cookie. Return to the cooling rack to let the frosting set. The cookies are best served the same day, but they can be stored in an airtight covered container in a single layer for a couple days. Makes 12 to 14 cookies.