Ahhh, the holiday season is the BEST for so many reasons! Gifts, booze, and days off work are great. But my FAV thing about the holidays is obviously all the food involved! I’ve been pumping out holiday-inspired recipes over the last few weeks, and I see no signs of stopping. These vegan black and white cookies are next up on the agenda, and boy oh boy, you’re gonna LOVE these things.
If you’re having any kind of problem, big or small, look to the cookie (Seinfeld reference)! It’ll cure ya. These cookies are soft, sweet, and chewy… equally covered in TWO kinds of icing! You’ll be addicted. Seriously. The first time I ate one of these was my very first trip to New York back in 2009, but it wasn’t vegan. So finally I HAD to veganize them for the hot for food fam!
I highly recommend these vegan black and white cookies if you’re doing a holiday cookie swap with your friends! Literally no one’s gonna be upset ending up with a fresh batch of these in their lap. Some of my other holiday cookie faves are my candy cane sandwich cookies, gingerbread snowflakes, and empire cookies! On second thought, maybe you and your friends should have a hot for food cookie exchange… if you do, make sure to tag me on social media @hotforfood!
vegan black and white cookie
Here's the best holiday cookie you'll try all season long… and the best part is they're VEGAN!
- 3 C all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
- 1 C (2 sticks) vegan butter, softened but with a chill to it
- 1 C granulated sugar
- 1/2 C nondairy milk
- 2 tbsp melted refined coconut oil
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 2 C sifted organic confectioners sugar
- 3 tbsp + 2 tsp vegan vanilla flavored coffee creamer
- 2 tbsp raw cacao powder or dutch processed cocoa powder
Preheat the oven to 350°F.
In a mixing bowl whisk together flour, baking powder, baking soda and sea salt.
Using a stand mixer with the creamer attachment or hand mixer, cream butter and sugar until smooth and fluffy. Add the nondairy milk, coconut oil, lemon juice, and vanilla extract and continue creaming together or beating with a hand mixer until well combined.
Add the dry ingredients a portion at a time while you mix on low speed until combined.
If the batter is too soft and you’re not able to roll the batter into a round, chill the batter in the fridge for 20 to 30 minutes. Gather about 3 tablespoons of dough in your hands and gently roll a ball between your palms. Kind of flatten it and shape it into a smooth mound in your hand and place it on a parchment lined baking sheet. Repeat with the rest of the dough leaving 1 to 2 inches between cookies. Chill the dough in the fridge while you bake the first batch.
Bake each batch for 16 to 18 minutes on the middle rack, until the cookies look set and the edges are just turning a light golden brown.
Make the glaze only once cookies have cooled completely.
Combine sifted powdered sugar and 3 tablespoons of creamer. You should get a smooth, slightly runny consistency, but not so runny that is drips all the way off the cookies. If the icing is too thick to spread, whisk in an additional 1 teaspoon of water at a time until you get the right consistency.
Divide half of the vanilla icing into another bowl and add cocoa powder and more creamer until you get the same consistency.
Flip the cookies bottoms up. Ice the vanilla first using a small icing spatula creating a half moon shape on one half of the cookie. Do all the vanilla icing on all the cookies, then start with the first cookie that should now be set enough and ice the chocolate side the same way. If the icing in the bowls starts to dry in between icing just stir it up vigorously to make it smooth before icing the next cookie. Add just a drop of coffee creamer to it, to smooth it out again if needed.