Happy Martin Luther King Day!

If you like chocolate and vanilla, you can get both in these Vegan Black and White Cookies.  I made them using my favorite non-dairy chocolate, and served them for dessert recently.  The cookies were soft and crunchy.

Mom’s Organic is one of a handful of markets where I can purchase my recipe ingredients.  The others include Whole Foods Market, Wegmans and Sprouts Farmers Market.  If you’d like to see some awesome kitchen essentials check out the ones on my Shop Page.

Vegan Black and White Cookies
Ingredients:
3/4 Cup of vegan butter substitute
1 Cup of coconut sugar
1 Tablespoon of vanilla extract
1 Tablespoon of unsweetened rice milk
2 and 1/2 Cups of gluten-free flour
1/4 Teaspoon of Himalayan

Vanilla Glaze:
1 1/4 Cup of organic confectioners sweetener (or you can use a sugar substitute powdered sugar also)
2 1/2 Tablespoons of lemon juice (from 1 lemon)

Chocolate Glaze:
1/2 to 1 Cup of chocolate chips (nondairy), Lily’s
1-2 Tablespoons of coconut oil

Directions:
-Preheat the oven to 350F degrees.
-In a stand mixer with a paddle attachment cream the butter substitute and coconut sugar. Then add the vanilla extract, rice milk and salt. Once that is incorporated, slowly add the gluten-free flour blend. Make sure your gluten-free flour blend does not include xanthan, you want these cookies nice and flat. That makes them easy to frost.
-Very lightly flour a clean, flat surface with some powdered sugar. Roll the dough until it’s 1/2 inch thick.
-Use a round cookie cutter, and cut out the cookies. The dough is still fragile, then move to a cookie sheet with parchment paper.
-Add the cookies to a preheated oven and bake for 8 – 10 minutes, or until the edges are slightly brown. Then transfer to a wire rack to cool, then begin to make the glaze.
-In a small bowl, mix together vanilla icing ingredients and in double boiler melt the chocolate and coconut oil until combined and smooth. Add to the chocolate to a bowl you can dip the cookie in.
-To frost cookies, start with white icing and only frost half of the cookie. Then frost the other half of the cookie with the chocolate frosting. Add to a baking sheet with parchment paper. Let the glaze set then enjoy!