Black & White Cookies {vegan}

Look to the cookie.

I know I’ve posted that video before. It’s from one of my favorite Seinfeld episodes. I’m also pretty sure I’ve mentioned my Seinfeld addiction. I spent the weekend with my NY Husband, and when I got to his house Thursday evening, he had a Seinfeld all cued up and ready for us to watch before bed. That’s love.

 

Black and white cookies are the epitome of nostalgia for me. You know how you have certain foods that remind you of certain relationships in your life? Like the way my dad is still always buying me white chocolate kit kat bars because they were my favorite when I was a kid. They still remind me of my dad. The first time I ever had a black and white cookie was when my friend Lisa and I split one at Chompies.

 

It was pretty much as cliche as you can get–2 Jewish girls at the Jewish deli eating black and white cookies. What can I say? It’s in my blood.

 

It was love at first bite. The soft, cake-like cookie was absolute perfection. It was so huge we had to eat it with a fork! Ever since, any time I’m in NYC, all I want is a black and white cookie. I had my heart set on one when I was there in November, but it never happened, and so I decided I was going to need to make it happen in Arizona.

I made these cookies with the intent to wait until either Lisa’s baby shower (in March) or when she delivers her baby girl (in May-ish), but I just couldn’t wait.

 

The homemade version of this deli classic was everything I dreamed it would be! Soft, fluffy, cake-like cookies topped equally with light, white powdered sugar glaze and its rich, chocolatey counter part. It truly is the ultimate flavor combination.

 

So in honor of Lisa, Mac, and my latest (9 hour) trip to the city, make yourself some black & whites.

Black & White Cookies

adapted from Smitten Kitchen

yield approx. 3 ½ dozen

• 1/3 cup sugar
• 1/2 cup unsweetened applesauce
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon lemon extract
• 1 and 1/4 cups whole wheat cake flour
• 1 and 1/4 cups white whole wheat flour
• 2 tbsp cornstarch
• 1/4 tsp baking powder
• dash salt
• 1 and 1/4 cup unsweetened almond milk
• 2 cups powdered sugar
• 2-4 tbsp hot water
• 1 and 1/2 ounces unsweetened chocolate, melted
• 1 tbsp unsweetened cocoa (optional)

Directions:

1. Preheat oven to 375. Line 2 baking sheets with parchment paper or silpat.
2. In large mixing bowl, combine sugar and applesauce and extracts until combined.
3. In medium bowl, whisk together flours, baking powder, cornstarch and salt. Add half of the dry ingredients into applesauce mixture, followed by milk, then remaining dry ingredients. Mix until incorporated, scraping down the sides of the bowl when necessary.
4. Use a small cookie scoop to drop the dough 2 inches apart on prepared baking sheets. Bake 15-18 minutes until edges begin to brown. Cool completely.
5. To make the frosting, place powdered sugar in a medium mixing bowl. Slowly, mix in hot water 1 tbsp at a time, until icing has reached your desired consistency. Be careful—a little bit of liquid goes a long way with powdered sugar!
6. Spread icing on half of the flat (bottom) side of each cookie. Once all cookie halves have been half frosted, add melted chocolate to remaining frosting. To make the “black” darker, you may add in 1 tbsp of unsweetened cocoa if desired (I did). If icing appears too thick, add an other tbsp. of hot water.
7. Frost the remaining half of the cookies with the chocolate frosting. If icing becomes dry, just whisk in a little bit of extra water—it can dry up pretty quickly, and I had to do this a few times.
8. Let frosting set and serve immediately or store in an airtight container for 3-4 days.