Vegan Black and White Cookies

I've tried making this recipe three separate times and each time the batter comes out too liquidy and have even set it in the fridge the let it thinkin, still too liquidy even then. And they come out burnt. Awful in my opinion.

This recipe is perfect! i was initially worried about the icing remaining gooey but was pleasantly surprised when it set! The biscuit itself was perfect on its own, perfectly sweetened, however i added the icing for aesthetic purposes. Although i didn't try them myself people have told me they tasted divine!

This recipe is amazing, the batter is perfect but i did have trouble keeping the biscuits the right size... oops :) but they taste amazing! however, I found them perfectly sweet so I think adding on a sweet icing may make them overpowering, so I'm just going to melt dark chocolate

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:

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 :).
Thanks!