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Vegan Black and White Cookies

What you need: 

1/2 cup vegan margarine (example: Earth Balance)
1/2 cup brown sugar
3/8 cup white sugar
1/2 cup light soy milk
1 tablespoon potato starch (mixed well with 3 tablespoon warm water)
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
1 1/4 cups spelt flour
1 1/4 cups whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups confectioner sugar
1 cup boiling water
2 unsweetened chocolate baking squares
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract

What you do: 

1.) Preheat oven to 375 degrees Fahrenheit.
2.) Cream the MARGARINE, BROWN SUGAR and WHITE SUGAR in a large bowl.
3.) Add the SOY MILK, POTATO STARCH water mixture, LEMON EXTRACT, and VANILLA EXTRACT to the large bowl. Mix.
4.) In a separate medium size bowl, mix together the SPELT FLOUR, WHOLE WHEAT FLOUR, BAKING POWDER, and SALT.
5.) Add the dry ingredient to the wet ingredients. Mix well.(The cookies are meant to be "cakey" so don't worry that the dough is not thicker like sugar cookie dough)
6.) Grease a cookie sheet and scoop out balls of dough using a spoon or ice cream scoop.Flatten the balls and shape the cookies so that they are 3/4" thick and 4 inches in diameter. Cookies should be spaced about 2 inches apart.
7.) BAKE at 375 degrees F for 9-12 minutes. (Cooking Times May Vary)Monitor the cookies during the last 2 minutes of baking.You want the bottoms to be a light brown. The Cookies should be soft and "cakey".
8.) Cool cookies on a rack for 20-30 minutes.
{}{}{}{}{}{} F R O S T I N G {}{}{}{}{}{}
1.) In a small bowl, mix one cup CONFECTIONERS SUGAR with 3 TSP of BOILING WATER.
2.) Add 1/4 TSP VANILLA EXTRACT and 1/4 TSP LEMON EXTRACT. Mix well.
3.) Use a spatula to frost 1/2 of each cookie flat side up- this means you will be frosting the light brown bottoms of the cookies
3.) In a separate bowl, melt CHOCOLATE SQUARES in microwave. Heat at 30 second intervals, stopping to mix the CHOCOLATE until all has melted.
4.) Combine the melted CHOCOLATE with the confectioner sugar mix. Mix well.
5.) If the chocolate icing becomes too dry, heat in the microwave for 15 seconds and mix well.
5.) Frost the other 1/2 side of the cookies using a spatula.
*Storage Suggestion: When the icing has hardened, individually wrap the cookies in Saran Warp. Since the cookies are cakey, they will dry out if exposed to the air for too long*
Source of recipe: Inspired by a Black and White Cookie recipe posted on:
(I made slight modifications.)

Preparation Time: 
20 minutes, Cooking time: 9-12 minutes
Cooking Time: 
9-12 minutes
Recipe Category: 


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