|1½ tsp||baking powder|
|180 ml||vegetable oil|
|180 ml||milk alternative (i.e. almond or soy milk)|
|2 tsp||vanilla extract|
|375 g||confectioner's sugar|
|4 tbsp||hot water|
|40 g||unsweetened chocolate|
|1 tbsp||unsweetened cocoa powder|
Preheat oven to 175°C/350°F. In a large bowl, combine flour, sugar, baking powder, salt, and lemon zest.
Next, whisk together vegetable oil, milk alternative, and vanilla extract in a large measuring cup.
Pour wet ingredients into dry and beat until fully combined.
Line a baking sheet with parchment paper. Scoop batter into mounds, taking care to leave enough space between each. Bake in preheated oven at 175°C/350°F for approx. 15 min., or until cookies start to turn golden brown around the edges. Transfer cookies to a cooling rack to cool completely.
For the icing, stir together confectioner's sugar and hot water until smooth; if needed, add more water a tbsp. at a time until desired consistency is reached. Melt chocolate in a bowl set over simmering water, then remove from heat. Add half of the icing to melted chocolate along with cocoa powder. Add some water, if needed, a tbsp. at a time.
Spread white icing over half of the flat side of each cookie with an offset spatula, then, set aside until icing firms up. Frost the second half with chocolate icing. Enjoy!