Vegan Black and White Cookies

Dessert, Vegan

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.  The cookies had a crunchy and delicious flavor.  These would be a nice dessert to serve to family and guests, or even at your next cookout.

I can find all of my baking ingredients from Whole Foods MarketWegmans and Sprouts Farmers Market.  They have an excellent assortment.

If you’d like to see some great kitchen essentials check out the ones I use at

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 @bobsredmill
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!


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