Vegan Black and White Cookies

Name: Vegan Black and White Cookies
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp of Flax Seeds; 3 tbsp of Water; 115 g of Ground Oat; 2 tsp of Baking Powder; 1 pinch of Salt; 25 mL of Sunflower Oil; 1 tsp of Vanilla Extract; 50 g of Maple Syrup; 40 g of Icing Sugar; 10 mL of Almond Milk; 30 g of Dark Chocolate

New York City Style Cookies

Vegan

Dairy-Free

Eggs-Free

Gluten-Free

Soy-Free

Nutrients

Nutrient	Grams	RDA
Carbs	38g	13%
of which Sugars	19g	21%
Fats	12g	18%
of which Saturates	3g	16%
Proteins	5g	11%
Fibers	3g	14%

Nutrients Proportions

carbs 66%
sugars 32%
fats 20%
saturates 5%
proteins 9%
fibers 6%

Vegan Black and White Cookies Recipe Preview

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50m

NUTRITION

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These vegan black and white cookies are a must try if you love the classic New York City recipe but are looking for a healthier variation to enjoy without guilt.

Prepared without butter, wheat, and eggs, these biscuits are also gluten-free and have nutritious ingredients like:

Oat: it's a fibre-rich wheat replacement. To prepare homemade oat flour, just blitz oat flakes in a blender until finely ground. Easy!
Flaxseeds: when mixed with water they make a low-fat egg replacement which is loaded with omega-3, fibres, and proteins.
Maple syrup: it's a delicious natural sweetener with half the sugars you have in white sugar.
Dark chocolate: if you use 70% and above varieties, you are eating fewer sugars and getting good antioxidants.

With so many healthy ingredients these black and white cookies have fewer calories than the classic recipe: with only 94 kcal, 1 g of saturated fats, and 6 g of sugars per biscuit they make for a sweet yet diet-friendly treat.

If you love healthy and allergen-free recipes like this one, we can send more right into your inbox every week, all you need to do is to subscribe to our newsletter here, super easy!

NOTE: The default ingredients yield about 12 cookies.

Ingredients

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ALLERGY ADVICE: For allergens, see ingredients in bold

Flax Seeds	1 tbsp
Water	3 tbsp
Ground Oat	115 g
Baking Powder	2 tsp
Salt	1 pinch
Sunflower Oil	25 mL
Vanilla Extract	1 tsp
Maple Syrup	50 g
Icing Sugar	40 g
Almond Milk	10 mL
Dark Chocolate	30 g

step 1

To make these vegan cookies, start by preparing the flax egg: combine flaxseeds and water and refrigerate for 10 minutes or until you a have thick mixture.

In the meantime, combine ground oat, baking powder, and salt in a large mixing bowl.

Then add the flax egg, oil, vanilla extract, and maple syrup.

step 2

Work the ingredients until well incorporated and make sure your dough is firm and not too dry. Add more oat flour or a splash of plant-based milk to get to the right consistency if needed.

Roll the dough into a ball and cool in the fridge to help the cookies better keep their shape while baking.

step 3

Roll out the dough to a 5 mm (0.2 inches) thickness with the help of a rolling pin.

Cut out the cookies with a 6 cm (2.3 inches) round cookie cutter dusted with flour and transfer them onto a baking tray lined with parchment paper.

Bake them for 12 minutes at 175°C (345°F) or 155°C (311°C) for fan ovens and then cool them on a wire rack to crisp up.

step 4

Now, whisk the icing sugar with almond milk until you have a smooth and dense mixture.

To ice the cookies, turn them upside down and spread the icing over the flat side with the help of a spoon or spatula.

Cover the entire surface of the cookies as it will be easier to get a perfect half later on with the chocolate layer.

step 5

Melt the dark chocolate in the microwave or over a double-boiler.

To make the black half of the cookie, use a spatula to spread the melted chocolate over half of each biscuit.

Allow the chocolate to cool down before serving the cookies or storing them away.

Enjoy your delicious NYC-style vegan black and white cookies!

Foodacious Tips

Make sure you check out our essential baking guide for extra tips and hacks on how to get the best cookies ever!
You can also add vanilla to the white icing for tastier biscuits.
Try to sprinkle chopped nuts or coconut flakes over the chocolate half of the cookies for decorating (and extra flavour!)
Store the cookies in an airtight container for up to 4 days.