I still remember the first time I had a black and white cookie. I was in New York, visiting my cousin, and he handed me this giant, glossy, half-chocolate, half-vanilla cookie from a little bakery. One bite, and I was hooked.
The soft, cake-like base, the perfect balance of chocolate and vanilla frosting—it was everything.
But when I had to go gluten-free, I thought I’d never get to enjoy that moment again.
Guess what?
I was wrong.
I’ve cracked the code on a gluten-free version that’s every bit as good as the classic. Soft, fluffy, with that signature half-and-half frosting, these cookies are so good that no one will believe they’re gluten-free.
Trust me, you’re gonna want to make a double batch.
Let’s get baking!
Tips for Perfect Cookies
- For fluffier cookies: Don’t overmix the dough. Gentle mixing keeps them light!
- For extra shine on the glaze: Add a teaspoon of corn syrup.
- For dairy-free cookies: Use vegan butter and dairy-free milk.
- For nut-free cookies: Swap almond flour for more gluten-free flour.
Serving & Storage
These cookies are best fresh but stay soft for up to 3 days in an airtight container.
Want to make them ahead?
Freeze the cookies (unfrosted), then glaze when ready to serve!
I can’t wait for you to try these!
They’re soft, sweet, and so nostalgic. Whether you’re sharing them with family or sneaking one with your afternoon coffee (I won’t judge), they’ll hit the spot. If you make them, let me know how they turn out—I love hearing from fellow gluten-free bakers! 🍪
Gluten-Free Black and White Cookies
- Total Time: 29 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
Soft, cakey, and perfectly balanced between chocolate and vanilla, these gluten-free black and white cookies bring classic New York bakery flavors right to your kitchen!
Ingredients
For the Cookies:
- 1 ½ cups gluten-free all-purpose flour (use a blend with xanthan gum)
- ½ cup almond flour (for extra tenderness)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, but adds amazing flavor!)
- ½ cup buttermilk (or ½ cup milk + ½ tablespoon lemon juice)
For the Frosting:
- 2 cups powdered sugar
- 2 tablespoons milk (plus more as needed)
- ½ teaspoon vanilla extract
- ⅓ cup dark chocolate chips, melted
- 1 teaspoon coconut oil (helps keep the chocolate smooth)
Instructions
Step 1: Prep the Dough
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together gluten-free flour, almond flour, baking powder, baking soda, and salt.
- In another bowl, beat the butter and sugar until light and fluffy (about 2 minutes).
- Mix in the egg, vanilla, and almond extract.
- Add the dry ingredients and buttermilk in alternating batches, mixing just until combined.
Step 2: Bake the Cookies
- Use a cookie scoop or spoon to drop batter onto the baking sheet, spacing them 2 inches apart.
- Gently smooth the tops with a wet fingertip (gluten-free dough spreads less).
- Bake for 12-14 minutes, or until the edges are lightly golden.
- Let cookies cool completely before frosting.
Step 3: Make the Frosting
- In a bowl, whisk together powdered sugar, milk, and vanilla until smooth.
- Divide the frosting in half. To one half, mix in the melted chocolate and coconut oil.
Step 4: Frost Like a Pro
- Frost half of each cookie with vanilla icing, let set for 5 minutes.
- Frost the other half with the chocolate glaze.
- Let the cookies set at room temperature or refrigerate for a quicker set.
Notes
Dairy-free and nut-free options included. Best when eaten fresh!
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
