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Vegan "berger"-Style Cookies

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“These Baltimore specials were my favorite cookie growing up! They didn't sell them in my neighborhood, but whenever we went to the beach my mother would stock up for the next 11 months! This recipe isn't quite like the original, but it's still a great cookie! Note: The fudge icing should be piled high on these cookies!”
READY IN:
1hr
YIELD:
20 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Make cookies:.
  2. Preheat oven to 350°F.
  3. Whisk together flour, baking soda, and salt in a bowl. Mix the soy milk and vinegar well, and then add vanilla.
  4. Beat together Earth Balance and sugar in a large bowl with an electric mixer until for about 3 minutes, then add prepared egg replacer and oil, beating until combined well. Mix in flour mixture and soy milk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
  5. Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.
  6. Make fudge while cookies chill:.
  7. Melt chocolate chips and Earth Balance in the top of a double boiler over simmering water over medium heat. Add confectioners’ sugar, corn syrup, vanilla, salt, and 6 tablespoons boiling water and mix to a smooth, stiff paste with a rubber spatula. Thin icing with up to 8 tablespoons more boiling water. Icing should fall from a spoon in thick ribbons. Keep icing warm in a double boiler over low heat.
  8. When cookies are cool, top liberally with chocolate fudge. Allow to cool before serving. Store wrapped in plastic in a cool dry place (or refrigerator).

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