Vegan "Berger"-Style Cookies - cooking recipe

Ingredients

for cookie
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
14 teaspoons soymilk
1 teaspoon white vinegar
1/2 teaspoon vanilla
1/3 cup Earth Balance whipped spread
1/2 cup granulated sugar
1 Ener-G Egg Substitute
1 tablespoon canola oil
for fudge sauce
1 cup chocolate chips
1 tablespoon Earth Balance whipped spread
4 1/3 cups confectioners' sugar, sifted
2 tablespoons corn syrup
1 teaspoon vanilla extract
1 pinch salt

Preparation

Make cookies:.
Preheat oven to 350\u00b0F.
Whisk together flour, baking soda, and salt in a bowl. Mix the soy milk and vinegar well, and then add vanilla.
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.
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.
Make fudge while cookies chill:.
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.
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).