Black and White Cookies
Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Cook30 min
- Total30 min
- Serves10
- LevelEasy
Ingredients
- ½ cup + 1 tbsp. non dairy margarine
- ¾ cup sugar
- ½ tsp. lemon oil or extract
- 2 tsp. egg replacer powder (such as Orgran) mixed with 2 tablespoons water
- 1 cup besan/chickpea flour
- ½ cup white rice flour
- ½ cup potato starch
- 1 tsp. xanthan gum
- ½ tsp. baking powder
- ¼ tsp. salt
- ⅔ cup non dairy milk
Method
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Cream together the margarine and sugar in a large mixing bowl. Add in the lemon oil and prepared egg replacer. In a separate bowl, whisk together the besan, white rice flour, potato starch, xanthan gum, baking powder, and salt. Add it to the margarine mixture and then add in the nondairy milk. Stir well to combine until a fluffy cookie dough is formed. Using an ice cream scoop, drop dough in 3-ounce balls onto the prepared cookie sheet, leaving about 4 inches between each cookie. You will have to make these in multiple batches as they need room to spread.
- Bake for 22 minutes, or until edges are light golden brown. Remove from the oven and let cool completely. Prepare the Vanilla Glaze and frost one half of each of the cookies with the vanilla glaze. Let harden for about 20 minutes, and prepare the Chocolate Glaze. Frost the other half of each cookie with the chocolate glaze. Let harden completely, for about 2 hours, before serving. Store in airtight container for up to 3 days.
