Vegan black and white cookies

20 pieces

Medium 35 Minutes



For the recipe  Vegan black and white cookies

For the lighter dough:

50 g Margarine
75 g Icing Sugar
1 tsp Dr. Oetker Madagascan Vanilla Extract
140 g Plain Flour
30 ml Water , cold

For the darker dough:

140 g Plain Flour
10 g Dr. Oetker Fine Dark Cocoa Powder
50 g Margarine
75 g Icing Sugar
30 ml Water , cold


Mixing Bowl
Cling Film
Greaseproof Paper
Rolling Pin
Sharp Knife
Cutting Board
Baking Tray
Wire Rack




For the lighter dough

Add all the ingredients to a bowl and knead by hand into a smooth dough. Wrap in cling film and refrigerate for approximately 10 minutes.


For the darker dough

Mix the flour with the cocoa and add the remaining ingredients. Again, knead by hand, wrap in cling film and refrigerate for approximately 10 minutes.


Roll out the lighter dough into a rectangle 0,5 cm thick between two sheets of greaseproof paper. Roll out the darker dough into the same dimensions again using two sheets of greaseproof paper, place it on top of the lighter dough and press together. Roll up the dough starting from the long side, wrap in cling film and refrigerate for another 20 minutes.


Preheat the oven. Cut the dough roll into discs  (about 1 cm thick), place them on a baking tray covered in greaseproof paper and bake on the middle rack for approximately 25 minutes. Pull the cookies out of the oven and allow to cool down on a wire rack. 180 °C 155 °C

Baking Time: about 25 Minutes

Nutritional Information for the recipe Vegan black and white cookies

Per Serving Per 100 g / ml
Energy 469 kJ
112 kcal
1570 kJ
375 kcal
Fat 3.81 g 12.70 g
Carbohydrate 17.81 g 59.38 g
Protein 1.50 g 5.00 g
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