Made these this weekend, my friend has already asked me for the recipe, since I brought her some for her birthday on Saturday. These are very moist cookies, I've been keeping them in the fridge and I think that makes them taste even better! The recipe says makes 24 cookies, I ended up with about 16. And a warning, these cookies do spread and become huge.
1 1/2 cup flour 1 1/2 teasp baking powder 2/3 cup unsweetened applesauce 1 cup sugar 1/4 cup canola oil 1 teasp vanilla extract 1 teasp lemon juice 2 large egg whites 1 1/2 cup confectioner's sugar, divided 3 tbsp rice milk, divided 1/4 teasp almond extract 1/2 teasp vanilla extract 2 tbsp unsweetened cocoa
Preheat oven to 375F. Line a baking sheet with parchment paper. I just used foil. Set applesauce in a fine sieve to drain while you prepare the other ingredients. In a medium bowl, whisk together flour and baking powder. In a large bowl, cream together oil and sugar until smooth, 1-2 minutes. Beat in applesauce, vanilla, and lemon juice. Add in egg whites and beat until well combined. Stir in flour mixture until batter is smooth. Drop batter two tablespoonfuls at a time onto the prepared baking sheet. Smooth slightly to form nice, round circles. Bake for 10 minutes, until set but not browned. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
When cookies are cool, prepare the icing. Sift 3/4 cup confectioners sugar into two small bowls. Add 1 tbsp milk and the almond and vanilla extracts to one bowl and stir until smooth. Add cocoa and 2 tbsp milk to the other bowl and stir until smooth. Using a small knife and working over the bowls to catch drips, spread each icing over half of each cookie. Set on a rack until icing is set, then store cookies in an airtight container.
Friendship is thicker than blood. ~Rent