Vegan Black and White Cookies
“I’ve never had a black and white cookie before” I mumbled to my vegan food friends, not thinking that it was that big of a deal. “Living in New York City, you’ve never had a black and white cookie?!” they desperately exclaimed. Right then, I perked up. What is it about these flat perfectly looking cookies that straddle the line between black and white so mysteriously? After all, this is New York City’s cookie. Does this cookie dare to celebrate chocolate and vanilla at the same time? What about the cookie part? Is it just a boring pseudo shortbread crust underneath or something special? I had to know more.
The search for the ultimate Black and White Cookie
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Vegan Black and White Cookie Recipe
For the cookies
For the icings
1) Curdle the non-dairy milk
2) Whisk together the dry ingredients
3) Whisk together the flavor building ingredients
4) Whisk the batter together
5) Pour the cookies out onto the baking sheet and bake to perfection
6) Melt the chocolate
Learn how to make a double boiler or bain marie.
7) Prepare the vanilla icing
8) Prepare the chocolate icing
9) Glaze one half of each cookie with vanilla icing
10) Glaze the other half of each cookie with chocolate icing
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These ended up a bit more spongy than I had hoped, and the icing was a pain to work with. I think with a few tweaks, it could be a 5 star recipe.
These are spot on! i may have used fresh organic zest instead of extract, but y'know wheres the fun without substitutions! i used a 1/4 cup measuring cup to dole the cookies onto the parchment lined sheets and only came out with 18 cookies, but my cookie to icing ratio was still perfect! spread thinly and no leftovers or shortages! the timing (23 minutes) was also spot on! All in all a great recipe 5 stars c:
... Actually pretty good!
The idea of it is really good and worked out for the most part, but I made some minor tweeks myself:
When you bake the cookies, the batter is a bit soupy but it firmed up a bit after about 15 minutes.
Definitely, definitely use parchment paper. I tried using canola oil, but it ruined the shape and made them flat. It's really great when they have a nice round shape and that little soft almost cakey bit in the center, almost like a madeline.
I couldn't find actual tapioca flour, so I used Jello tapioca pudding mix and it worked just fine.
I had a bit more batter than frosting, so I had to make a bit more for the last dozen (which is ok)
BTW, it makes about 4-5 dozen, or at least it did for me.
It's really easy to want to load on the white frosting, but too much will outbalance the cookie.
Next time I make it, I'll probably use corn or glucose syrup instead of agave - the agave made the icing really sweet especially considering the recipe calls for 5 cups of sugar.
I kept the icings constantly warm on the stove burners. Just worked well that way.
Used Ghiradelli chocolate, worked nice.
I seriously burnt my first batch - they really only need to be in for 5-10 minutes. Right as the first sign of golden-brown shows on the edges is when to pull them out.
I just used table-spoon amounts for dishing out the dough to the sheet.
All-in-all it makes for a really nice dessert cookie, good with ice cream or tea/coffee. Really amazing!
Great recipe, loved making these!!
Haven't tasted them yet, though... they're for a surprise birthday party which takes place in... 2 and a half hours. My little sister - who is madly in love with NYC - had one, though, and absolutely loved it! My mom too, apparently :)).
It's sometimes hard to convince my non-vegan family of the absolute awesomeness of vegan baking and cooking, but with this recipe I managed to blow their minds again!
And no butter nor eggs this time either :).