Black and Whites

(adapted from Vegan Cookies Invade Your Cookie Jar)

Preheat oven to 350˚

Mix 1 c unsweetened vanilla non-dairy milk with 2 t lemon juice

Once that has curdled, add

1/4 c oil

1/4 c applesauce

1 1/4 c sugar

1 1/2 t vanilla

2 t lemon zest

In a large bowl add

1 1/2 c whole wheat pastry flour

1 c unbleached white flour

1/3 c potato starch

1 1/4 t baking powder

1/2 t baking soda

3/4 t salt

Stir the dry ingredients then make a well in the center of the dry ingredients.  Add the liquid mixture and stir until almost all the lumps are gone.  Line two baking sheets with parchment paper and scoop 1/4 c batter onto the parchment paper, leaving about 3 inches between cookies.  Bake 18 to 20 min or until an inserted toothpick comes out clean.  Cool 2 min then remove from the parchment paper and flip upside down onto a cooling rack.

Note: I’ve reduced the oil by half from the original recipe and the cookies still taste great.  Let me know in the comments if you’re able to reduce it further without losing texture.  I also felt the result was fine with combining whole wheat pastry flour with white flour, though whole wheat pastry flour on it’s own wasn’t as good.

For the icing, you’ll need

4 c powdered sugar

1/4 c boiling water

few drops of vanilla extract

2/3 c non-dairy chocolate chips (ex Ghiradelli semi sweet or Enjoy Life)

Put the powdered sugar in a metal bowl, add the boiling water, and whisk vigorously to combine.  Add a couple of drops of vanilla extract.  Add more hot water (does not have to be boiling), 1 T at a time until you get a glossy spreadable icing of the desired consistency.  Dust crumbs from the bottoms of the cookies, and spread a thin layer of vanilla icing over the entire flat side of the cookie.  Let dry.  Melt the chocolate chips in a double boiler or the microwave and whisk into the leftover vanilla icing, which should be at least 1/2 c.  Thin with 1T of hot water at a time if needed.  Ice half of the cookies and let dry.  Enjoy!!!