These gluten-free and dairy-free black and white cookies taste just like I remember!
This post may contain affiliate links. Please see my disclosure page for more information. Thank you!
About This Black & White Cookie Recipe
Have you ever had a Black and White cookie? Sometimes called half moon cookies, these are a staple bakery cookie in New York City. And as a child, I couldn't get enough of them. They are sugar or butter based cookies with both chocolate and vanilla flavored icings on top.
Recently I was thinking about ways to make some of these tasty black and white cookies, but in gluten and dairy free form. Enter my favorite cookie dough - Sweet Loren's!
With Sweet Loren's sugar cookies, I added my own frosting to recreate a childhood favorite - gluten-free and dairy-free black and white cookies! This sweet treat is such a special dessert to me, and I'm thrilled that I can have them once more and share them with you too.
About The Gluten-Free Cookie Dough
Sweet Loren's makes gluten-free & vegan cookie dough for easy, ready-to-bake cookies that are gluten-free and dairy-free. They bake in less than 15 minutes and are certified gluten-free.
Please be aware, if you have celiac disease but cannot digest oats, this recipe will not be good for you. Sweet Loren's cookies contain certified gluten-free oat flour. I would suggest using your own favorite sugar cookie dough instead, or another plain cookie you love. You can try my recipe for butter cookies right here, made gluten-free.
Ingredients You'll Need:
Gluten-Free Sugar Cookies: I use the gluten and dairy free cookie dough from Sweet Loren's, which you can purchase here from their shop. If you prefer to make the cookies from scratch, definitely check out my butter cookie recipe like these ones for Valentine's Day, as they'd be a great substitute!
To make the icing, you'll need:
-Confectioner's Sugar (also known as powdered sugar)
-Non-Dairy Milk of your choice (I used oat milk from Oatly, which is certified gluten-free)
-Honey - for additional sweetness and thickness
-Salt - to balance flavors
-Cocoa powder - to make the chocolate
How To Make Gluten & Dairy-Free Black and White Cookies
The baking process is quick for the cookies. You take them out of the package and place on a baking sheet to bake for less than 15 minutes according to the package instructions.
Then, you'll assemble the frosting by whisking together everything but the cocoa powder until it's smooth and combined. You could also use a stand mixer or hand mixer for this step. Once it is smooth, you'll separate the frosting into two bowls, and add the cocoa powder to one of them, to make the chocolate frosting. The other will be the vanilla.
Then, it's time to assemble and frost the cookies!
Tips For Frosting Gluten-Free Black & White Cookies
The key to getting a clean straight line down the center of your black and white cookies is wax paper. Yes, wax paper! You could also use parchment paper but I think wax paper would do the best job here.
Cut a small piece of wax paper to use over each cookie as you frost one side of it. This will allow you to get a clean line. Then, to make sure the frosting doesn't bleed, once you have frosted one side of each of the cookies, place them on a baking sheet in the refrigerator for 30 minutes to harden. After 30 minutes, remove them from the fridge, and peel back the wax paper and you'll see a perfectly straight line.
Does it matter if I frost the black or white side first?
It shouldn't! Because you are going to let the frosting firm up in the fridge for 30 minutes, it should prevent anything from bleeding. But just be careful holding the cookies, as the frosting is delicate. Best to hold them on the outer edges, instead of with your thumbs over the center.
How To Store Black & White Cookies
Due to the icing, keep these in the refrigerator covered or in a sealed container. They will keep for 3-5 days, but taste better fresh!
Looking for more gluten-free cookie recipes?
Make these flourless peanut butter blossoms with Hershey's kisses.
Try a classic - chocolate chip, but with cranberries and walnuts thrown in.
Want to feel cozy and all the holiday vibes? You can't go wrong with gingerbread cookie.
Gluten-Free Black and White Cookie Recipe
- 2 packages of Sweet Loren's Sugar Cookies
- 5 cups confectioner's sugar, sifted
- 1 tablespoon honey
- 9 tablespoon dairy-free milk of your choice (I used certified GF Oat milk, like Oatly)
- ½ teaspoon salt
- 2 tablespoon cocoa powder
Prepare the sugar cookies according to package directions, then let cool.
In a medium-sized bowl, sift the confectioner's sugar, then add the salt, honey, and 8 tablespoon milk, and whisk to combine. The frosting will be thick! When everything is incorporated, pour half of the frosting into a separate bowl, so you have 2 bowls of frosting.
Into one of the bowls of frosting, whisk the remaining 1 tablespoon milk and 2 tablespoon cocoa powder until incorporated. Set aside the two bowls of frosting - one chocolate, one vanilla.
Line 2 baking sheets or trays with silicone mats or wax paper. To make sure the cookies have an even, straight line down the middle when frosting, cut a piece of wax paper and place it across half of the cookie. Frost half of the cookie using the white frosting, and it's okay to get messy! If the frosting goes over the wax paper, no problem. Once you have frosted the cookies with the white frosting on one half, place in the refrigerator for 30 minutes.
Remove the cookies from the refrigerator and remove the wax paper, carefully. The frosting should have solidified, leaving you with a nice straight line and a spot for your chocolate frosting. Frost the second half of the cookies with the chocolate frosting and return to the refrigerator once more to set for 30 minutes.
When the frosting has set, the cookies are ready to eat! I would suggest removing them from the refrigerator and letting them come to room temperature for a few minutes. Cookies should be kept cold so the frosting does not melt and will keep in the refrigerator for 3-5 days. Enjoy!
*Sweet Loren's cookies contain certified gluten-free oat flour. If you are oat intolerant, I would suggest making your own sugar cookies or using another gluten-free plain sugar cookie.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 205Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 1mgSodium 107mgCarbohydrates 51gFiber 0gSugar 48gProtein 0g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Have you ever tried a NYC black and white cookie?
What is your favorite treat from your childhood?
Let me know your thoughts in the comments below!