Vegan Valentine’s Day Black and White Cookies
Valentine’s Day is tomorrow so here’s to one last recipe to celebrate the holiday! One of my personal favorite cookies, is a Black + White!! Before living in NYC I can’t recall if I’d ever had one. However, in NYC they are everywhere. At every deli, corner store, you name it, it’s always at the checkout lol.
While the quality can vary just like anything else, I’m obsessed with a good Black + White cookie! There is something about the concept I’m just forever in love with. The color, the texture, the appearance, I’m just all about it!
Curious where this staple cookie originated from?! The first “Half Moon”, which is perhaps a softer texture with frosting compared to the Black +White, was actually created in Utica, New York! It’s a super small town upstate that my husband is actually from. To date I’ve been there countless times and there is just something so cozy about it.
What’s great about this recipe, is that it mirrors the classic version! It’s quick, easy, has minimal ingredients, fun, festive, buttery soft, perfect for Valentine’s Day, you can switch up the white to cater to any holiday, no dairy, no eggs, and the pink is derived from beets!
If you love the classic Black + White cookies, you’re going to love my vegan Valentine’s Day Black and White Cookies !!
Why this recipe is great:
Quick
Easy
Affordable
Buttery Soft
No dairy or eggs
The pink is derived from beets!
Vegan Valentine’s Day Black + White Cookies
- Total Time: 30 minutes
- Yield: 10 1x
Ingredients
Cookies:
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups powdered sugar
- 1/3 cup coconut oil, melted
- 1/2 cup almond milk, room temperature
- 1 1/2 teaspoons vanilla extract
Icing:
- 2 cups organic confectioners sugar, divided
- 2 tsp almond milk, divided
- 1 tbsp coco powder
- 1 tsp beet powder
Instructions
- Preheat oven to 350 degrees.
- Line baking sheets with parchment paper.In medium bowl, sift together flour, baking powder and salt. Set aside.
- In the bowl of a standing mixer, beat together powdered sugar, melted coconut oil, room temperature almond milk and vanilla until creamy.
- Add flour mixture and continue to mix until combined. Dough will thicken as you stir.
- Set in the fridge for 10 minutes to firm up .
- Roll 4 tablespoon size scoops of dough into balls and place onto prepared baking sheet. Flatten slightly with fingers to 1/2-inch thick.
- Bake cookies for 8-12 minutes. Do not over bake, as cookies won’t turn golden brown.
- Remove cookies from oven and place on cooling rack to cool completely.When cookies have completely cooled, prepare the frosting.
- In 2 separate bowls divided the powdered sugar, almond milk, and add beet powder to one and coco powder to the other.
- Whisk until smooth. Add more almond milk as needed to achieve desired consistency.
- Using a spatula or the back of a spoon, spread a thin layer of icing onto the FLAT SIDE, the former bottom, of each cookie. If you add to the tops, no worries!
- Return the cookies to the wire rack to dry.
Notes
*You could also use beet juice
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Quesadilla
- Cuisine: Breakfast
Nutrition
- Serving Size: 10
