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1
Preheat your oven to 350F (175C) and line two baking sheets with silpats or parchment paper.
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2
Sift together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
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3
In your stand mixer, cream the margarine and granulated sugar until soft and fully combined.
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4
Grind the flax seeds into a powder with a spice grinder, and whiz them together with the water.
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5
Add the flax seed mixture to your mixer.
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6
Incorporate the vanilla and sour cream, scraping down the sides of the bowl as necessary to achieve a completely smooth mixture.
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7
Slowly add in the flour mixture, stirring just enough to combine without any lumps remaining.
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8
Onto the prepared baking sheets, drop about 1/4 cup of dough for each cookie, leaving plenty of room for them to spread, roughly three inches between each.
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9
Lightly moisten your hands to prevent sticking and gently pat the dough mounds into approximately 2 1/2 inch disks.
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10
Bake for 14 to 17 minutes, until they just begin to turn slightly golden in color.
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11
Let the cookies rest on the baking sheet for 2 additional minutes, and then transfer them to a wire rack to cool completely.
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12
For the vanilla icing, whisk together 1 cup of the confectioners sugar in a small bowl with the soy creamer and vanilla, ensuring that you have a completely smooth mixture.
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13
Add in the remaining 1 cup of sugar and combine.
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14
Even though it may seem too dry at first, continue stirring and it will soon reveal itself as a nice, thick icing.
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15
Set aside.
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16
For the chocolate icing, place the chocolate, soy creamer, and corn syrup in a microwave-safe bowl and heat for 30 to 60 seconds, just until the chocolate begins to melt.
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17
Stir rapidly and thoroughly to combine all of the ingredients, until the chocolate is completely smooth.
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18
Set aside to cool while you continue to work.
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19
Starting with the vanilla icing, use a spatula to spread the white glaze on half of each cookie.
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20
Let the glaze set for at least 10 minutes.
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21
Returning to your chocolate icing, add in the 1 cup of confectioners sugar and stir until completely smooth.
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22
Spread on the other half of each cookie.
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23
Let the cookies sit until the glaze has fully set up.
