|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.