Gluten Free Black & White Cookies

If you’ve ever had a classic black and white cookie from a New York bakery, you know how good they are. Soft, cakey, and topped with that perfect duo of vanilla and chocolate icing.

Well, this is the gluten free version, and honestly, it’s just as good as the original. Maybe even better because you made it yourself.

The cookie base is soft and light, almost like a little cake. It’s not crunchy or crispy. That’s exactly how a real black and white cookie should be.

And the icing is super simple to make. You just need powdered sugar, milk, cocoa powder, and vanilla. Nothing complicated at all.

Whether you’re gluten free by choice or because you have to be, these cookies will make you really happy. They’re a fun weekend baking project too.

Why You’ll Love This Recipe

A Classic NYC Bakery Cookie, Now Gluten Free – Black and white cookies are an iconic New York City bakery staple that most gluten free folks have had to skip, and this recipe finally lets you enjoy them again without missing a thing.

Soft and Cake-Like Texture – These cookies bake up thick, pillowy, and cake-like on the inside, which is exactly how a real black and white cookie is supposed to be, and you would never guess they are gluten free.

Two Icings Are Better Than One – The combination of smooth vanilla icing and rich chocolate icing on a single cookie means you get two distinct flavors in every bite, which makes these way more exciting than a plain frosted cookie.

Ingredients

For the Cookies

• 2 1/4 cups Gluten Free All-Purpose Flour Blend
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1/2 cup Unsalted Butter, softened
• 3/4 cup Granulated Sugar
• 2 Large Eggs
• 1/3 cup Whole Milk
• 2 tsp Vanilla Extract

For the Vanilla Icing

• 2 cups Powdered Sugar
• 3 tbsp Whole Milk
• 1 tsp Vanilla Extract

For the Chocolate Icing

• 2 cups Powdered Sugar
• 3 tbsp Unsweetened Cocoa Powder
• 3 tbsp Whole Milk
• 1 tsp Vanilla Extract

How to Make

Step 1

Preheat your oven to 350 degrees F and line two baking sheets with parchment paper. In a medium bowl, whisk together gluten free all-purpose flour blend, baking powder, baking soda, and salt.

Step 2

In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each. Mix in the milk and vanilla extract.

Step 3

Add the flour mixture and mix on low speed until a thick, cake-like batter forms. Using a 1/4-cup measuring scoop, drop mounds of batter onto the prepared baking sheets, spacing 3 inches apart. Gently smooth the tops into round discs with the back of a damp spoon.

Step 4

Bake for 14 to 16 minutes until the tops spring back when lightly touched and the bottoms are lightly golden. Transfer to a wire rack and let cool completely, flat side up.

Step 5

For the vanilla icing, whisk together 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla until smooth and thick but spreadable.

Step 6

For the chocolate icing, whisk together 2 cups powdered sugar, cocoa powder, 3 tablespoons milk, and 1 teaspoon vanilla until smooth. If too thick, add milk half a teaspoon at a time.

Step 7

Flip each cooled cookie flat-side up. Spread vanilla icing on one half and chocolate icing on the other half using a small offset spatula or the back of a spoon, creating a clean line down the center. Let the icing set for 20 minutes before serving.

My Tips

Pick the Right Flour Blend

Not all gluten free flour blends behave the same way. You want one that contains xanthan gum already in the mix, because that’s what helps the cookies hold together and gives them that soft, cakey texture black and white cookies are known for.

If your flour blend doesn’t include xanthan gum, add about 1/2 teaspoon to the dry ingredients. Without it, these cookies can crumble apart when you pick them up or try to ice them.

Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure both work well here since they already have xanthan gum built in.

Get the Batter Thickness Right

This batter should be noticeably thicker than pancake batter but not as stiff as regular cookie dough. It’s more like a muffin batter that holds its shape on the spoon. If it’s too runny, the cookies will spread flat and thin in the oven instead of staying puffy and dome-shaped.

If your batter seems too loose, pop the bowl in the fridge for about 15 minutes to firm it up before scooping. Gluten free batters can sometimes be a little wetter than regular ones, and chilling helps a lot.

On the flip side, if it feels super stiff and dry, add milk one teaspoon at a time until it loosens up just enough to scoop and smooth easily.

Smooth the Tops Before Baking

Don’t skip the step of smoothing the batter mounds with a damp spoon. When you scoop the batter onto the sheet, it will sit in a lumpy blob, and gluten free batter doesn’t spread and self-level the way regular batter does. If you skip smoothing, you’ll end up with bumpy, uneven cookies that are really hard to ice neatly.

Dip the back of a spoon in water and gently press each mound into a flat, round disc about 3/4 inch thick. Re-dip the spoon between each cookie so the batter doesn’t stick to it.

The flat top is also important because the flat side of the cookie is actually the side you ice, so you want a nice smooth surface to work with.

More Tasty Recipes

• Gluten Free Chocolate Chip Cookies
• Gluten Free Chocolate Crinkle Cookies
• Gluten Free Chocolate Mint Whoopie Pies
• Gluten Free Classic Sugar Cookies
• Gluten Free Glazed Lemon Cookies

FAQ

Which gluten free flour blend works best for these cookies?

Look for a gluten free all-purpose flour blend that contains xanthan gum, like Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure. These blends are designed to mimic regular flour and will give you the soft, cakey texture black and white cookies are known for.

If your blend doesn’t already include xanthan gum, add 1/2 teaspoon to the dry ingredients. Without it, the cookies can spread too much and crumble apart when you try to ice them.