YIELD: 12 COOKIES
If you’ve never tried a black and white cookie, you are in for a treat. These ginormous lemony beasts boast not one, but two flavors of icing: chocolate and vanilla.
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Ingredients
½ cup + 1 tablespoon non dairy margarine
¾ cup sugar
½ teaspoon lemon oil or extract
2 teaspoons 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 teaspoon xanthan gum
½ teaspoon baking powder
¼ teaspoon salt
⅔ cup non dairy milk
1 recipe Chocolate Glaze
1 recipe Vanilla Glaze
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Directions
- 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 replacement.
- 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 the 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 an airtight container for up to 3 days.
