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Black and white cookies on a cookie sheet.

Gluten Free Black and White Cookies

These iconic New York cookies are more like handlheld cakes. Soft in the center and covered half in vanilla icing and half in chocolate.
5 from 2 votes
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 13 minutes
Cooling Time: 15 minutes
Total Time: 43 minutes
Servings: 8
Calories: 284kcal

Ingredients

For the cookies

  • 1 Cup +2 tablespoon Gluten Free 1-to-1 Flour Blend (165 grams) I use Bob's Red Mill
  • ½ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • ½ teaspoon Lemon Zest
  • Cup Vegan Butter room temperature
  • ½ Cup Sugar
  • 1 teaspoon Vanilla
  • ½ teaspoon Almond Extract
  • 1 Egg
  • Cup Non-Dairy Milk can substitute regular milk
  • ½ teaspoon Apple Cider Vinegar

For the fondant icing

  • 1 ¾ Cup Powdered Sugar sifted
  • 2 Tablespoon Non-Dairy Milk
  • 1 Tablespoon 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 ¼ 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.
    1 ¾ Cup Powdered Sugar, 2 Tablespoon Non-Dairy Milk, 1 Tablespoon 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.
Nutrition Facts
Gluten Free Black and White Cookies
Amount per Serving
Calories
284
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Cholesterol
 
20
mg
7
%
Sodium
 
212
mg
9
%
Potassium
 
52
mg
1
%
Carbohydrates
 
53
g
18
%
Fiber
 
2
g
8
%
Sugar
 
41
g
46
%
Protein
 
3
g
6
%
Vitamin A
 
443
IU
9
%
Vitamin C
 
1
mg
1
%
Calcium
 
50
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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