|Look to the cookies!|
We veganized and halved the recipe from these Black and White Cookies. The result tasted like a store-bought, no-one-will-guess-these-cookies-are-vegan cookies. Make these for your favorite NY vegans and they just might worship you.
Yields 2 dozen cookies
3/4 c plus 2 T sugar
1/2 c safflower oil, or any vegetable oil
2 Ener-G egg replacements (or you could try 1/2 c applesauce)
1/2 c almond milk
1/4 t vanilla extract
1/4 t lemon extract (scant)
2 1/3 c flour (we used 2 c all purpose and 1/3 c whole wheat flour)
2 T plus 1 1/2 t cornstarch
1/2 t baking powder
1/4 t salt
Heat oven to 375F. Line 2 cookie sheets with parchment paper, or lightly grease with vegetable oil.
Mix the sugar and oil in a large bowl. Mix in the egg replacement, and then the rest of the wet ingredients.
Sift together the dry ingredients into a medium bowl. Add the dry ingredients into the wet, and mix until smooth. Dough will seem too wet to form cookies, but I promise it works!
Drop big spoonfuls of the dough onto the cookie sheets, about 2" apart. Bake until edges begin to brown, about 25 minutes. Wait until completely cool until applying icing.
2 c powdered sugar
less than 1/4 c boiling water
2 T vegan chocolate chips (or half an ounce of any vegan chocolate)
Add sugar to small bowl. Stir in enough boiled water until sugar-paste is thick but spreadable. Add half of icing into a saucepan over low heat with the chocolate. Mix until chocolate is melted and remove from heat. Using a spreading knife, ice half of each cookie in the chocolate and half in the white sugar icing. Let icing completely set on cookies.