Allergen-Free Black & White Cookies
Yield: 20 cookies
Active Time: 20 minutes
Total Time: 30 minutes
2 pastry bags and piping tips
Make the cookies
Whisk the muffin mix, water, and coconut oil in a large bowl until blended. Use a 1 tablespoon measuring spoon to scoop dough balls and place them on the sheet tray about 2-inches apart. Flatten each cookie with the back of a spoon, then bake for 8 to 10 minutes. Remove from oven and let sit for 5 minutes before transferring to a cooling rack.
Make the icing
Add powdered sugar to a bowl, then pour in water 1 tablespoon at a time. Using an electric mixer, beat until icing is thick and fully combined. Remove about half of the icing and place in a pastry bag with a tip.
Fill a small sauce pan with 1-inch of water and place a heatproof bowl on top. Add chocolate morsels and coconut oil; stir until melted. Remove bowl and add remaining icing, then beat with an electric mixer until smooth. If too thick, add water 1 tablespoon at a time. Place in a pastry bag with the tip.
Frost the cookies
Place 1 cookie on a flat work surface. Pipe a continuous line of white icing, first down the middle of the cookie, then around the edge and back to the middle. Fill one side with white icing. Fill in the second side with chocolate icing. Repeat until all the cookies are frosted.