Vegan Black and White Cookie

The vacation season is the BEST for thus many causes! Presents, booze, and days off work are nice. However, my FAV factor in regards to the holidays is all of the meals concerned! I’ve been pumping out holiday-inspired recipes over the previous few weeks, and I see no indicators of stopping. These vegan black and white cookies are subsequent up on the agenda, and boy oh boy, you’re gonna LOVE this stuff.

vegan black & white cookies_ hot for food

Vegan Black and White Cookie

This is the perfect vacation cookie you will attempt all season lengthy… and the perfect half is that they’re VEGAN!
Course: Dessert
Delicacies American
The key phrase: black and white, cookie
Prep Time 10 minutes
Prepare dinner Time 50 minutes
18 minutes



  • 3 C all-purpose flour
  • 2 tsp baking powder
  • half of tsp baking soda
  • 1 tsp sea salt
  • 1 C (2 sticks) vegan butter, softened however with a chill to it
  • 1 C granulated sugar
  • half of C nondairy milk
  • 2 tbsp melted refined coconut oil
  • 2 tbsp lemon juice
  • 2 tsp vanilla extract


  • 2 C sifted natural confectioners sugar
  • 3 tbsp + 2 tsp vegan vanilla flavored espresso creamer
  • 2 tbsp uncooked cacao powder or dutch processed cocoa powder


  • Preheat the oven to 350°F.
  • In a mixing bowl whisk collectively flour, baking powder, baking soda, and sea salt.
  • Utilizing a stand mixer with the creamer attachment or hand mixer, cream butter and sugar till easy and fluffy. Add the nondairy milk, coconut oil, lemon juice, and vanilla extract and proceed to cream collectively or to beat with a hand mixer till nicely mixed.
  • Add the dry elements a portion at a time when you combine at a low pace till mixed.
  • If the batter is just too tender and also you’re not capable of roll the batter right into a spherical, chill the batter within the fridge for 20 to 30 minutes. Collect about Three tablespoons of dough in your fingers and gently roll a ball between your palms. Sort of flatten it and form it right into an easy mound in your hand and place it on a parchment-lined baking sheet. Repeat with the remainder of the dough leaving 1 to 2 inches between cookies. Chill the dough within the fridge when you bake the primary batch.
  • Bake every batch for 16 to 18 minutes on the center rack, till the cookies look set and the sides are simply turning a lightweight golden brown.
  • Make the glaze solely as soon as cookies have cooled fully.
  • Mix sifted powdered sugar and three tablespoons of creamer. You must get an easy, barely runny consistency, however not so runny that’s drips all the best way off the cookies. If the icing is just too thick to unfold, whisk in a further 1 teaspoon of water at a time till you get the proper consistency.
  • Divide half of the vanilla icing into one other bowl and add cocoa powder and extra creamer till you get the identical consistency.
  • Flip the bottoms of the cookies up. Ice the vanilla first utilizing a small icing spatula making a half-moon form on one half of the cookie. Do all of the vanilla icings on all of the cookies, then begin with the primary cookie that ought to now be set sufficient and ice the chocolate aspect the identical approach. If the icing within the bowls begins to dry in between icing simply stir it up vigorously to make it easy earlier than icing the following cookie. Add only a drop of espresso creamer to it, to easy it out once more if wanted.
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