These gluten free black and white cookies faithfully recreate the classic New York deli favorite. More like small, handheld cakes than typical cookies, they are soft and spongy with a primary vanilla flavor and subtle notes of lemon and almond.
Known variously as Black and Whites, Half-and-Halfs, Half-Moons or Unity Cookies, they’re always the same comforting combination: a tender cake-like base covered half in vanilla fondant and half in chocolate. Be sure to get a bit of each with every bite.
If you enjoy famous NYC-inspired treats, try my gluten free levain-style chocolate chip cookies or the reader-favorite gluten free Milk Bar birthday cake.
Why You’ll Love This Gluten-Free Black and White Cookie Recipe
- NOSTALGIC: A close replica of the traditional New York City treat.
- SIMPLE: Easy to make at home; a step-by-step video is included below.
- VERSATILE: The combination of vanilla and chocolate appeals to many tastes.
- ALLERGEN FRIENDLY: As written, the recipe is gluten free, dairy free and nut free.
What Is a Black and White Cookie?
Black and white cookies originated in New York City around the turn of the 20th century. Two-toned confections were fashionable then, and the signature split fondant—vanilla on one side and chocolate on the other—gave the cookie its name. These cookies are most associated with the northeastern United States, especially New York, though similar confections appear elsewhere under names such as Halfmoons, Unity Cookies and Amerikaners.
Outside the region, many people first encountered the Black and White cookie in pop culture, notably a Seinfeld episode that used the cookie as a lighthearted metaphor for unity.
Ingredient Notes
- Gluten Free Flour – I use Bob’s Red Mill 1-to-1 Flour Blend. Any good gluten-free 1:1 blend that contains xanthan gum should work, but results may vary. For best accuracy, weigh your flour.
- Baking Soda & Baking Powder – A combination of both gives the cookies their tender, cake-like crumb.
- Salt – Enhances the overall flavor.
- Butter – I use a plant-based butter here; unsalted dairy butter can be substituted if you’re not dairy-free. Avoid margarine. Coconut oil also works in a pinch.
- Sugar – White granulated sugar preserves the classic vanilla-cake flavor.
- Egg – One egg binds the batter. I haven’t tested an egg-free swap; an egg replacer or flax egg may work.
- Buttermilk – Create a vegan soured milk by combining non-dairy milk with vinegar. The slight tang is characteristic of these cookies. If not dairy-free, regular buttermilk is fine.
- Vanilla, Lemon Zest & Almond Extract – These three flavors combine to create the cookie’s iconic profile.
For the fondant icing you will need sifted powdered sugar, a small amount of milk, vanilla and light corn syrup (or a suitable substitute) for shine and stretch.
See the recipe card for exact ingredient quantities.
Substitutions & Variations
- Not Dairy Free: Use dairy butter and replace the soured non-dairy milk with buttermilk.
- Egg Free: With only one egg in the recipe, an egg replacer or flax egg will likely work, though I haven’t fully tested it.
- Corn Free: Substitute light corn syrup with an equal amount of brown rice syrup to maintain the fondant’s glossy finish.
- Extracts: The classic mix of almond, lemon and vanilla creates the cookie’s signature taste. If you prefer to omit any of these, the recipe still works without adjustment.
- Chocolate Cookies: Replace 1/4 cup of the gluten-free flour with unsweetened cocoa powder to make a chocolate base.
How to Make Gluten Free Black and White Cookies
Despite their polished look, these cookies are straightforward to prepare.
- STEP 1: Whisk the gluten-free flour, baking powder, baking soda, salt and lemon zest together until evenly combined.
- STEP 2: Cream room-temperature butter and sugar in a mixer on medium speed until light and fluffy.
- STEP 3: Add the egg and extracts and beat for another minute.
- STEP 4: On low speed, add half the dry ingredients, then half the soured milk, followed by the remaining dry ingredients and milk. Mix just until combined.
- STEP 5: Drop 1/4-cup mounds onto parchment-lined baking sheets, leaving 3–4 inches between cookies. An ice cream scoop works well.
- STEP 6: Bake until the edges are set and the centers are springy, then cool completely before icing.
Once cooled, prepare the trademark fondant-style icing and glaze each cookie half vanilla and half chocolate.
- STEP 1: Sift powdered sugar into a small bowl.
- STEP 2: Whisk in milk, light corn syrup and vanilla until smooth. The icing should be thick enough to hold a ribbon briefly when drizzled into the bowl.
- STEP 3: Flip each cookie so the flat side is up and spread the white icing over half the cookie with a spatula.
- STEP 4: Let the white icing set to the touch, about 20 minutes.
- STEP 5: Stir unsweetened cocoa into the remaining white icing until evenly colored and smooth.
- STEP 6: Spread the chocolate icing on the remaining half of each cookie, creating a clean line down the center, then let the icing dry completely.
Icing Tip
Aim for an icing that is slightly thick: when drizzled it should form a ribbon that slowly dissipates. If in doubt, keep it a bit thicker — you can always thin it with a teaspoon of milk at a time if needed.
Storage
Black and white cookies are at their best on the day they’re baked.
Store any leftovers in an airtight container with wax paper between layers. At room temperature they keep well for about 3 days, or 4–5 days in the refrigerator.
To freeze, wrap cookies individually in plastic and place them in an airtight container or freezer bag for up to 1 month. Thaw to room temperature before serving. Do not reheat iced cookies.
More gluten free cookies to consider:
- Funfetti Sugar Cookie Cake
- Chocolate Raspberry Cookies
- Caramel Pretzel Chocolate Chip Cookies
- Gluten Free Cranberry Orange Oatmeal Cookies
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
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Ingredients
For the cookies
- ⅓ Cup Non-Dairy Milk (or regular milk/buttermilk)
- ½ teaspoon Apple Cider Vinegar
- 1 Cup + 2 tablespoons Gluten Free 1-to-1 Flour Blend
- ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ teaspoon Lemon Zest
- ⅓ Cup Vegan Butter (room temperature)
- ½ Cup Sugar
- 1 Egg
- 1 teaspoon Vanilla
- ½ teaspoon Almond Extract
For the fondant icing
- 1 ¾ Cup Powdered Sugar, sifted
- 2 Tablespoons Non-Dairy Milk
- 1 Tablespoon Light Corn Syrup (or brown rice syrup)
- 1 teaspoon Vanilla
- 2 Tablespoons Unsweetened Cocoa Powder (for the chocolate half)
Instructions
For the cookies
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Combine the milk and apple cider vinegar and let sit while you prepare the dry ingredients.
- Whisk together the flour, baking powder, baking soda, salt and lemon zest until evenly mixed.
- Cream butter and sugar in a mixer on medium speed for about 3 minutes until light and fluffy. Scrape down the bowl.
- Add vanilla, almond extract and the egg; beat for another minute and scrape the bowl.
- On the lowest mixer speed add half the dry ingredients followed by half the soured milk, then the remaining dry ingredients and milk. Mix just until combined.
- Scoop 1/4-cup mounds onto prepared sheets, leaving 3–4 inches between each. The cookies will spread while baking.
- Bake 13–14 minutes until the edges are set. Cool on the baking sheet 3 minutes, then transfer to a wire rack to cool completely before icing.
For the fondant icing
- Whisk powdered sugar, milk, corn syrup and vanilla in a small bowl until smooth. The icing should be thick enough to hold a ribbon briefly when drizzled into the bowl. If too thick, add milk 1 teaspoon at a time.
- Working one cookie at a time, flip the cooled cookies so the flat side is up and spread the vanilla icing over half of each cookie. Place on a rack and let dry to the touch, about 20 minutes.
- Cover the vanilla icing while it rests to prevent it from drying out.
- Add cocoa powder to the remaining vanilla icing to make the chocolate glaze. Thin with a teaspoon of milk if necessary.
- Spread the chocolate icing on the remaining half of each cookie, creating a clean center line. Allow cookies to dry completely before storing.
Video
Notes
STORAGE: These cookies are best the day they’re made. Store leftovers in an airtight container at room temperature for up to 3 days.