Black and White Cookies

[Minihusky888]

This is my favorite cookie!
I forgot to mention that when you are icing the cookie, ice the bottom of the cookie to get a nice flat surface.

[uhblondie]

"If only people would look to the cookie, all of our problems would be solved!" -Seinfeld

I'm so excited to try this recipe - I always see these in the bakery case at Starbucks and start drooling. Yummm...

[Allychristine]

Yummmmmm! I love these. The cookies taste like angel food cake..and the icings are great! I didn't strain the applesauce (what's that for?)..and I didn't have any almond extract for the white icing (I used a little vanilla). I also didn't have enough white icing..so a couple cookies are just black (not that there's anything wrong with that..). Very pleased!

[Minihusky888]

Straining the applesauce gets rid of the access liquid, you're just supposed to use the remaining applesauce not the strained juice for the recipe. Being the classy lady that I am, I use a coffee filter and let it strain over a coffee mug.

[Allychristine]

Oh! Well, mine turned out pretty great without doing that..I don't know what the difference would have been (harder cookies?) Mine are cake-like. Maybe I'll try that next time and see what happens..I just didn't feel like doing it, nor do I have any coffee filters (I could have just used a strainer, I know). 

[uhblondie]

Delicious!I didn't have enough white icing either, so I made extra. I also had to add a LOT of sugar to both to get them thick enough. These cookies are unique and yummy!

[uhblondie]

These just get better and better. Sooooo good!

[Schmaltz_Liquor]

Man, it's like you read my mind with this recipe--just the other day I was thinking how I missed these, and decided to look on Vegweb to see if someone had saved me the trouble of figuring out how to make them! But I dunno what happened--my cookies got pretty hard after cooling, and I've made soft cookies before. I followed this  recipe to the letter. Wha' happened? (Regarding the applesauce...I strained it for maybe 10 minutes or so on a paper towel, I don't use coffee filters.)  Maybe I should bake them until they're still pretty soft, and let them set while they cool. I baked them for about 12-14 minutes, that's when they seemed to be firm enough to take out. Hmmm, I'll definitely try again, and I'll still eat the ones I have!

[Minihusky888]

You probably baked them for too long.
10 minutes should be all they need. I find when I take them out of the oven they almost look not cooked enough, but thats how they should be. It will give you a nice, soft, cake-like cookie.
I hope you give them another shot

[Schmaltz_Liquor]

Yeah, I don't really trust my oven's thermometer, based on prior experience, but I will try again, and resist the urge to keep them in there longer! Also, I was a bit premature in my review...my cookies were a variety of sizes (I'm so bad with cookie size consistency), but I had just tried one of the smallest ones when I posted before. I think the biggest cookies, that had expanded the most, turned out quite soft, according to the random people I gave them too. People liked them, I think I was just paranoid haha.  But will definitely make again. I wasn't really feeling the almond flavor, so next time I think I'll just use vanilla in the frosting. I liked how both frostings were so easy to make...no electric mixing or stove top heating required. Good to know for other recipes (used some leftover chocolate frosting tonight on a cake!)

Thanks for the recipe! 

[NessaRata]

Oh my gosh!!!!!!! Look so good!!!!!! I definitely gotta try these!  Thanks for the recipe!

[brookeisthebest]

i miss these cookies so much! i wish i could find a vegan bakery that made black and whites. but im determined to try making them myself!
so what is the best form of egg replacer for these cookies?

[alyssa655]

Well, I loved the texture of these cookies and the chocolate frosting was yummy, but I ran out of egg replacer, so I added a banana instead and they came out tasting like banana (good, but not what I was hoping for).  The vanilla frosting tasted to almondy for me, maybe I added to much almond extract.  Oh well, still good.

[rendon]

These came out good, I wasn't sure how they were suppose to feel, so they were soft. I used silken tofu as egg replacer and everyone liked them. Def will make again.