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Black and White Cookies

What you need: 

1 1/2 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup applesauce
1 cup granulated sugar
1/4 cup stick of vegan margarine, softened
1 1/2 teaspoon - 2 vanilla extract
egg replacer for 2 eggs
1 1/2 cup - 2 cups powdered sugar
3 Tablespoons soy milk
1/4 teaspoon almond extract
2 Tablespoons unsweetened cocoa

What you do: 

Preheat oven to 375 degrees F.
Combine flour, baking powder, and salt stirring with a whisk. Place applesauce in a fine sieve (I use coffee filter paper), let stand for 15 min. Combine drained applesauce, granulated sugar, and marg in a large bowl, mix until well blended. Beat in Vanilla and egg replacer, add flour mixture and mix until blended. Drop dough onto parchment lined baking sheets. Bake at 375 for 10 minutes or until set. (not browned) Cookies should have a spongy cake like consistency. Cool on wire racks.
Frosting:
Combine 3/4 cup powdered sugar, 1tbls soymilk and almond extract. Stir with a whisk until smooth. Frosting should be quite thick so add more sugar accordingly. Spread white frosting over half of each cookie. Let stand for 10 min or until frosting is set.
Combine 3/4 cup powdered sugar and cocoa, add 2 Tablespoons soymilk stirring with a whisk until smooth. Spread chocolate frosting over the other half of each cookie and let set for 10 min.
This recipe is modified from one from Cooking Light.

Preparation Time: 
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

I can't testify as to the authenticity of these, but they taste fantastic. Unlike some other reviewers, these have always earned praise for me. They have a tea cake consistency. I make them for my husband on his birthday per his request. 

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I'm making these right now. But I would like to know how much dough to drop for each cookie. I guess I'll just eyeball it and draw lines in the bowl of dough. Let's see how it goes.

Ok, so to get 12 cookies I used a heaping red portion scoop #24 which is 1 1/3 oz each. This is important to note so that everyone can make the same size cookies and get the same results. If you don't have a #24 scoop I highly recommend getting one from your local restaurant supply store. This is the size I use all the time for cookies, muffins, etc. It makes quick work of portioning and ensures consistency!

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I'm making these right now. But I would like to know how much dough to drop for each cookie. I guess I'll just eyeball it and draw lines in the bowl of dough. Let's see how it goes.

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"If only people would look to the cookie, all of our problems would be solved!" -Seinfeld

I'm so excited to try this recipe - I always see these in the bakery case at Starbucks and start drooling. Yummm...

i heard this quote so many times as i passed these cookies out at work. haha They were a big hit! This is just a very tedious job of frosting the top. but its all worth it. super moist cookies.

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SO SO SO GOOD!!!!! i've never had "real" black n white cookies to compare, but these are phenomenal!!!!!  :)>>>

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this is a great recipe and has come out well every time. reminds me of home in ny.

i was hoping to make a gluten-free version of these for my brother's birthday. has anyone tried making this gluten free? any tips?

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This recipe was a definite miss.
Although the cookie did look like a real black and white, the taste was far from the real Black and Whites sold in New York.
The icing was okay but needed lemon extract - NOT almond. Also the cookie base came out too thin and way too soft. I know it's supposed to be a cakey cookie, but  you're supposed to be able to hold a real black and white cookie without it falling apart and sticking to your hands. Luckly, I found a much better recipe that was altered and modified by someone in Brooklyn.

YUCK.

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Has anyone used anything in place of the applesauce? I'm allergic to apples so what could I use instead? Also would flax work as the egg replacer?

I can't wait to make these....I used to love these cookies.

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I loved these cookies! i found the applesauce thing a little weird but soo worth it. One thing i would change is put vanilla extract instead of almond because mine over powered the frosting but it may have just been cause it was the fake almond, but other wise they sere sooooo goood!!

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This is an awesome recipe.  Black and whites reminded me of my childhood.  I made these for my parents 50th anniversary party (all non-vegans) and they were a big hit. ;)b

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