BLACK-AND-WHITE COOKIES

SERVES 10 4-INCH COOKIES

FOR THE COOKIES

13⁄4 cups all-purpose flour

1 cup sugar

1⁄2 tsp baking powder

1⁄2 tsp baking soda

1⁄8 tsp salt

1⁄2 cup canola oil

1⁄3 cup soy, almond, or rice milk

1 tbsp white or apple-cider vinegar

2 tsp pure vanilla extract

FOR THE ICING

4 cups powdered sugar

8 tbsp soy, almond, or rice milk, divided

1 tsp pure vanilla extract

2 tbsp unsweetened cocoa powder

NUTRITIONAL VALUES

Calories: 515kcal
Fat: 11.6g (1g S.Fat)
Carbs: 100.5g
Protein: 4.4g
Sugar: 67.2g
Sodium: 83mg

METHOD

To make the cookies:
Preheat the oven to 180°C/350°F. Line 2 or 3 large baking sheets with parchment paper or Silpat.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together the oil, non-dairy milk, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. The batter will be fairly thick.

Scoop 14 cup batter at a time onto prepared baking sheets, leaving about 3 inches between scoops. Bake for 9 to 12 minutes, or until the edges are golden. Allow to cool on the pan.

To make the icing:
In a medium mixing bowl, combine powdered sugar, 7 tbsp non-dairy milk, and vanilla extract until smooth. 1 cup of the icing mixture should be transferred to a separate small bowl and whisked in cocoa and the remaining 1 tbsp non-dairy milk.

To assemble the cookies:
Spread a thin layer of white icing over the entire bottom side of each cookie with a small offset spatula or knife. Refrigerate for 10 to 15 minutes, or until completely set. On top of the white icing, spread a thin layer of chocolate icing over half of each cookie. Allow to cool to room temperature before serving.