Â
These gluten free black and white cookies are a perfect replica of the classic NYC deli treat. More tiny cake than cookie, they have a soft, spongy texture flavored with vanilla and a hint of lemon and almond.
Whether you call them Black and Whites, Half and halfs, Half-moon cookies or Unity cookies, they still taste the same. In keeping with tradition, you’re supposed to get a little black and a little white with each bite. Enjoy!
If you love famous NYC treats, check out my gluten free levain chocolate chip cookies or this reader favorite Milk Bar birthday cake.
Want to save this recipe?
Enter your email below and we will send it straight to your inbox!
You will also be added to our weekly email list.
Why You'll Love This Gluten-Free Black and White Cookie Recipe
- NOSTALGIC: It is a close replica of the traditional New York City treat.
- SIMPLE: They are easy to make. I've even included a step by step video below!
- VARIETY IS THE SPICE OF LIFE: Whether you like chocolate or vanilla, they have something for everyone.
- ALLERGEN FRIENDLY: This recipe is gluten free, dairy free and nut free as written.
What Is a Black and White Cookie?
Black and White Cookies originated in New York City around 1900. Although there are many tales about how they came to be half vanilla and half chocolate, historians believe it was simply because two-toned desserts were popular at the time. They get their name from their "black and white" icing made from vanilla and chocolate fondant glaze. Black and white cookies are most commonly found in the northeastern United States, especially New York, although you can find similar cookies (Half and Halfs, Halfmoons, Unity Cookies, Harlequins and even Amerikaners) in other locations.
Many people outside of the region first heard of the Black and White cookie on the famous Seinfeld episode where Jerry Seinfeld tells Elaine to "look to the cookie" in reference to racial unity.
Ingredient Notes
- Gluten Free Flour - I use Bob's Red Mill 1-to-1 Flour Blend for all of my recipes. You can use your favorite flour blend, but the results may vary. For the best outcome weigh your flour and use a flour blend that contains xanthan gum.
- Baking Soda & Baking Powder - This recipe needs a little of both to get the perfect cake like texture of a black and white.
- Salt - Just a little to enhance the flavors.
- Butter - I use Country Crock plant butter for this recipe, but you can use your favorite vegan butter. I have also made it several times with coconut oil. If you're not dairy free, unsalted butter will work in the same measure. Do not use margarine.
- Sugar - These cookies are a cross between a vanilla sugar cookie and a vanilla cake, so you need white sugar to achieve that flavor.
- Egg - Just one egg to hold things together. I haven't tried this recipe with an egg replacement. If you do, let me know how it turns out in the comments.
- Buttermilk - Make your own vegan buttermilk by combining vegan milk and vinegar. The sour is a trademark of the black and white flavor. If you're not dairy free, use regular buttermilk in place of the non dairy milk.
- Vanilla Extract, Lemon Zest & Almond Extract - all marry together to create the iconic flavor of this cookie.
For the fondant icing, you will need powdered sugar, more milk & vanilla and a little light corn syrup.
See the recipe card for the full ingredient list with quantities.
Substitutions & Variations
- Not Dairy Free - use dairy butter in place of vegan butter and replace the milk/vinegar mixture with buttermilk.
- Make it Egg Free - I haven't tried an egg free version of this cookie, but with only one egg you will probably have good luck with an egg replacer or a flax egg.
- Make it Corn Free - replace the corn syrup with brown rice syrup in the same measure. The syrup is crucial to make the shiny finish to the icing.
- Extracts - The classic black and white cookie has almond, lemon and vanilla, which might seem like a strange flavor combination but it turns out perfectly. If you are opposed to any of those ingredients, just leave out whatever you don't like. You won't need to make any alterations to the recipe.
- Chocolate cookies - Replace ÂĽ cup of the gluten free flour with unsweetened cocoa powder to make a chocolate cookie base.
How to Make Gluten Free Black and White Cookies
While these cookies look tricky, they are actually very easy to make.
- STEP 1: Combine the gluten free flour, baking powder, baking soda, salt and lemon zest in a small bowl. Stir together until well mixed.
- STEP 2: Combine room temperature butter and sugar in the bowl of an electric mixer. Beat on medium speed until light in color and fluffy.
- STEP 3: Add the egg and extracts. Beat another 60 seconds.
- STEP 4: With the mixer on low speed, add half of the dry ingredients. Then half of the milk. Repeat with the remaining ingredients. Stir until just combined.
- STEP 5: Drop by ÂĽ cupfuls onto cookie sheets lined with parchment paper, leaving 3-4 inches between cookies. An ice cream scoop is perfect for this.
- STEP 6: Bake!
Once your cookies are baked and cooled, you will need to prepare the trademark icing.
- STEP 1: Sift powdered sugar into a small bowl.
- STEP 2: Add milk, light corn syrup and vanilla. Stir until smooth.
- STEP 3: Flip your cookies over so the flat side is up. Use a spatula to frost half of the cookie with white icing.
- STEP 4: Wait for the white icing to dry to the touch - about 20 minutes.
- STEP 5: Add cocoa powder to the remaining white icing and stir well.
- STEP 6: Use a spatula to frost the second half of each cookie with chocolate icing, taking care to make a straight line down the middle.
Icing Tip
Make your icing thick enough that it makes a ribbon that slowly fades away when drizzled into the bowl. Err on the side of too thick rather than too thin, as it is easier to add more liquid than to make it thicken again.
Storage
Black and White cookies are best within one day of baking.
If you do have leftovers, place the cookies in an airtight container with wax paper between layers. They will last for 3 days at room temperature or 4-5 days in the refrigerator.
You can also freeze these cookies for up to 1 month. Individually wrap each cookie in plastic wrap and place inside a freezer bag or airtight container. Bring cookies to room temperature before serving. Do not heat the frosted cookies.
More gluten free cookies to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Classic Gluten Free Black and White Cookies
Ingredients
For the cookies
- â…“ Cup Non-Dairy Milk can substitute regular milk or buttermilk
- ½ teaspoon Apple Cider Vinegar
- 1 Cup + 2 tablespoon Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ½ teaspoon Baking Powder
- ÂĽ teaspoon Baking Soda
- ÂĽ teaspoon Salt
- ½ teaspoon Lemon Zest
- â…“ Cup Vegan Butter room temperature
- ½ Cup Sugar
- 1 Egg
- 1 teaspoon Vanilla
- ½ teaspoon Almond Extract
For the fondant icing
- 1 Âľ Cup Powdered Sugar sifted
- 2 Tablespoon Non-Dairy Milk
- 1 Tablespoon Light Corn Syrup
- 1 teaspoon Vanilla
- 2 Tablespoon Unsweetened Cocoa Powder
Instructions
For the cookies
- Preheat oven to 350F degrees. Line 2 baking sheets with parchment paper.
- Combine ⅓ C milk and apple cider vinegar. Stir and let sit while you prepare the remaining ingredients.⅓ Cup Non-Dairy Milk, ½ teaspoon Apple Cider Vinegar
- Combine the flour, baking powder, baking soda, salt and lemon zest in a medium bowl. Stir well until mixed.1 Cup + 2 tablespoon Gluten Free 1-to-1 Flour Blend, ½ teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Salt, ½ teaspoon Lemon Zest
- Combine butter and sugar in the bowl of an electric mixer. Beat on medium speed for 3 minutes until light in color and fluffy in texture. Scrape down the bowl.⅓ Cup Vegan Butter, ½ Cup Sugar
- Add the vanilla, almond extract and egg. Beat for another 60 seconds. Scrape down the bowl.1 teaspoon Vanilla, ½ teaspoon Almond Extract, 1 Egg
- Turn the mixer to the lowest setting. Add half of the flour mixture, followed by half of the soured milk. Repeat with the remaining ingredients. Stir until just combined.
- Scoop batter into ÂĽ cupfuls and drop onto prepared baking sheet leaving 3-4 inches between each mound. The cookies will spread a good bit when baking.
- Bake in preheated oven for 13-14 minutes until edges are set. Remove from oven and cool on the baking sheet for 3 minutes, then transfer to a wire cooling rack.
- Cool cookies completely before icing.
For the fondant icing
- Combine the powdered sugar, milk, corn syrup and vanilla in a small bowl. Whisk until smooth. Icing should be thin enough to spread, but thick enough to hold a ribbon briefly when drizzled into the bowl. Err on the side of too thick, as it is easy to add more liquid. If your icing is too thick, add 1 teaspoon of milk at a time until it reaches the right consistency.1 Âľ Cup Powdered Sugar, 2 Tablespoon Non-Dairy Milk, 1 Tablespoon Light Corn Syrup, 1 teaspoon Vanilla
- Working one at a time, flip the cookies over and ice half of the bottom side of each cookie. Lay the half frosted cookies on a rack to dry. It will take about 20 minutes for the icing to dry to the touch.
- Cover the vanilla icing bowl while waiting for the cookies to dry to keep the fondant from drying out.
- Once the vanilla side has dried, add cocoa powder to the remaining vanilla icing. If it's too thick, add milk 1 teaspoon at a time to thin to desired consistency.2 Tablespoon Unsweetened Cocoa Powder
- Use a spatula to ice the second half of each cookie creating a line in the center. Allows cookies to dry completely before storing.
Video
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
lena rose says
so delicious!!
although the taste is perfection, my dough spread more than expected and didn’t puff up much.
do you think over-beating the butter/sugar could cause this? i’m wondering if maybe the butter warmed up too much just in the process. i kept beating it because it never really looked fluffy and creamy, but maybe i overdid it.
regardless, it’s definitely a keeper of a recipe and i will try again (as i’m sure the results were baker-error and not recipe related.)
thanks so much! watched the Seinfeld episode (season 5, episode 13) while they baked… lol! 🤍🩵
Oh, I love this! Yes, over-beating could make them spread too much or having the butter too warm. I'm glad you enjoyed them nonetheless.
Jen says
I live at 6,500 ft elevation. Any need for high altitude adjustments?
I'm sorry, I know nothing at all about high altitude baking.
Gabrielle says
My cookies kind of puffed up when I baked them, instead of spreading out. Did this happen to anyone else?
Black and White cookies should be puffy. They are very soft, more like cake than a cookie.
Judy says
This recipe is fantastic! I tweaked it just a bit by adding 1 tsp of xanthan gum to the dry ingredients and replaced the almond extract with lemon extract. Thank you!