Black and White Cookies
1 1/2 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup applesauce
1 cup granulated sugar
1/4 cup stick of vegan margarine, softened
1 1/2 teaspoon - 2 vanilla extract
egg replacer for 2 eggs
1 1/2 cup - 2 cups powdered sugar
3 Tablespoons soy milk
1/4 teaspoon almond extract
2 Tablespoons unsweetened cocoa
Preheat oven to 375 degrees F.
Combine flour, baking powder, and salt stirring with a whisk. Place applesauce in a fine sieve (I use coffee filter paper), let stand for 15 min. Combine drained applesauce, granulated sugar, and marg in a large bowl, mix until well blended. Beat in Vanilla and egg replacer, add flour mixture and mix until blended. Drop dough onto parchment lined baking sheets. Bake at 375 for 10 minutes or until set. (not browned) Cookies should have a spongy cake like consistency. Cool on wire racks.
Frosting:
Combine 3/4 cup powdered sugar, 1tbls soymilk and almond extract. Stir with a whisk until smooth. Frosting should be quite thick so add more sugar accordingly. Spread white frosting over half of each cookie. Let stand for 10 min or until frosting is set.
Combine 3/4 cup powdered sugar and cocoa, add 2 Tablespoons soymilk stirring with a whisk until smooth. Spread chocolate frosting over the other half of each cookie and let set for 10 min.
This recipe is modified from one from Cooking Light.
SO HOW'D IT GO?
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.
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?
Oh my gosh!!!!!!! Look so good!!!!!! I definitely gotta try these! :) Thanks for the recipe!
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. :P 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! ;)b
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
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!
These just get better and better. Sooooo good!
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!
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). ;)
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.
Pages