Here’s a tasty cookie recipe that was popular at work. It’s for black and white cookies
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margrine
1 cup granulated budget
1 teaspoon flax seeds
2 tablespoons water
2 teaspoons vanilla extract
1/2 cup vegan sour cream
2 cups confectioner’s sugar
3 tablespoons plain soy creamer
1/4 teaspoon vanilla extract
3 oz dark chocolate roughly chopped
1/4 cup plain soy creamer
1 tablespoon light corn syrup
1 cup confectioner’s sugar
-Preheat your oven to 350 and line two baking sheets with silpats or parchment paper
Sift together the flour, baking poweder, baking soda and salkt in a medium bowl and set aside. In your stand mixer, cream together the margaine and granulated sugard until soft and fully combined. Grind the flax seeds into a powder with a spiz grinder and whiz them together with the water. Add the flax seed mixture to your mixer, stirring just enough to combine without any lumps remaining.
Onto the prepared baking sheets, drop about 1/4 cup of dough for each cookie, leaving plenty of room for them to spread, roughly 3 inches between each. Lightly moisten your hands to prevent sticking and gently pat the dough mounds into approximately 2 &1/2 inch disks. Bake for 14-17 minutes, until they just begin to turn slightly golden in colour. let the cookies rest on the baking sheet for 2 additional minutes and then transfer them to a wire rack to cool completely.
For the vanilla icing, whisk together 1 cup of the confectioner’s sugar in a small bowl with the soy creamer and vanilla, ensuring that you have a completely smooth mixture. Add in the remaining 1 cup of sugar and combine. Even though it may look too dry at first, continue stirring and it will soon reveal itself as a nice, thick icing. Set aside.
For the chocolate icing, place the chocolate, soy creamer, and corn syrup in a microwave-safe bowl and heat for 30-60 seconds, just until the chocolate begins to melt. Stir rapidly and thoroughly to combine all of the ingredients, until the chocolate is completely smooth. Set aside to cool while you continue to work. Starting with the vanilla icing, use a spatula and spread the white glaze on half of each cookie. Let the glaze set for at least 10 minutes.
Returning to the chocolate icing, add in the 1 cup of confectioner’s sugar and stir until completely smooth. Spread on the other half of each cookie. Let the cookies sit until the glaze has fully set up. Makes about 12 large cookies.