Vegan Black and White Cookies


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 MarketWegmans 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
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

-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!

You May Also Like:

Vegan Chickpea Salad

My Vegan Chickpea Salad is quick and easy to make using ingredients like mashed chickpeas, chopped celery and onions, Dijon mustard, and vegan mayo. It is full of flavor and packed with protein.

Vegan Blueberry Cheesecake Cups

Try these Vegan Blueberry Cheesecake Cups. They are made from creamy coconut milk, blueberry jam, and graham crackers to name a few ingredients.

Vegan Chocolate Brownies

Try these Vegan Chocolate Brownies for dessert. They were made using my favorite chopped non dairy chocolate chunks and vegan non dairy chocolate chips, and topped off with a dollop of whipped cream.

Vegan Chocolate Peanut Butter Brownies

These Vegan Chocolate Peanut Butter Brownies are moist and decadent, a chocolate lover’s delight. Some key ingredients included nondairy chocolate chips and drizzled with melted peanut butter; this dessert was quick and easy to make.

Vegan White Chocolate Almond Nut Cookies

My Vegan White Chocolate Almond Nut Cookies are great for dessert. They were moist and chewy, as well as pretty easy to make.

Delicious and Creamy Cannellini Soup

My Delicious & Creamy Cannellini Soup is smooth and tasty.  Some of the key ingredients were russet potatoes, fresh basil, nutritional yeast and cannellini beans. 

Vegan Peanut Butter and Banana Muffins

Vegan Peanut Butter and Banana Muffins are a delicious breakfast dish that is full of flavor. The muffins have a moist texture and a rich and decadent taste that your family will truly enjoy.

Cinnamon Coffee Cake

This Cinnamon Coffee Cake is perfect for breakfast – it’s moist and delicious. It has a wonderful crumb filling, a nice texture, and a delicious cinnamon flavor.

Mediterranean Spaghetti Dish

This Mediterranean Spaghetti Dish was made using my favorite gluten free spaghetti.  Some other key ingredients were plant based chicken, green olives, grape tomatoes, sautéed spinach and minced garlic.  It’s topped off with a creamy vegan feta cheese sauce. 

Tropical Green Smothie

For breakfast, try making this tasty Tropical Green Smoothie. It’s made from frozen bananas, fresh spinach, coconut milk, and granny smith apple. It provides a delicious energy boost.


Submit a Comment

Your email address will not be published. Required fields are marked *

6 Vegan-Friendly Recipes You Can Create In Less Than 60 Minutes

Enter your name and email below to receive your free copy of my 6 favorite vegan-friendly recipes that take less than 60 minutes.

You have Successfully Subscribed!

Pin It on Pinterest