I love black and white cookies, they’re super fun and literally the best of both worlds. Can’t decide if you want cake or a cookie, or if you want chocolate icing or vanilla icing? B&W cookies will decide for you, and their answer is alllll the things!
These cookies are like soft, pillowy little cakes with a slightly crisp bottom. Once they’re topped with the chocolate and vanilla glaze they are magic and will quickly become one of your new favorites.
I used almond flour to create a lower-carb version of these amazing, cake-like cookies, and vegan sour cream to add moisture and helps to achieve the soft, amazing cakeyness. Perfection. I also added a few red star sprinkles for this batch so that they had T-Swift “Feeling 2022” vibes.
We had a low key NYE with a few friends and ended up making an impromptu “music video“. There was no plan, we just kind of went with it but we had a lot of fun with it, and I’m really happy with how it turned out. I was trying super hard to channel Taylor Swift’s cute, sexy vibes from her “22” video but I couldn’t hide my inner weirdness haha! Enjoy! 😉
Black and White Cookies (grain-free, dairy-free)
These black and white cookies are gluten-free, grain-free, and dairy-free, yet taste like the real thing! They're perfect for holidays, any celebration, or even just because!
Cookie Ingredients:
- 1 1/4 cup almond flour, (well-packed)
- 3/4 cup cassava flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt, (fine)
- 1/4 teaspoon baking soda
- 1/3 cup vegan sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest, (finely grated)
- 1/4 teaspoon almond extract
- 1/4 cup vegan butter, (room temp)
- 3/4 cup maple sugar or coconut sugar
- 1 large egg + 1 egg yoke, (room temp)
Vanilla Glaze Ingredients
- 1 cup powdered sugar
- 2 Tablespoons water
- 1/4 teaspoon almond extract
Chocolate Glaze Ingredients
- 1 cup powdered sugar
- 2 Tablespoons cocoa powder
- 2 Tablespoons water
- 1/2 teaspoon vanilla extract
Cookie Instructions
Preheat oven to 375 degrees.
In a medium bowl, whisk together almond flour, cassava flour baking powder, baking soda, and sea salt. Set aside.
In another medium bowl, mix together sour cream, milk, vanilla, lemon zest, and almond extract until well combined and set aside.
Using a stand mixer with the paddle attachment, on speed 2, beat together butter and sugar until light and fluffy, for about 5 minutes. Then beat in eggs, one at a time, until combined. Scrape the sides of the bowl as needed.
Reduce to low speed and beat in 1/2 of the flour mixture, then 1/2 of the sour cream mixture. Repeat until both mixtures are incorporated, scraping sides of the bowl as necessary.
Scoop about 3 tablespoons of batter onto prepared baking sheets, spacing them about 2 inches apart. Bake for 6 minutes, then rotate the baking sheets and continue baking another 6 to 9 minutes, until the cookies have firm firmed up and spring up slightly when pressed in the middle. You want the bottoms to be a light golden brown.
Let cookies cool for at least 15 minutes before moving them to a wire rack.
While the cookies cool, make the vanilla and chocolate glazes.
Vanilla Glaze Instructions
Add powder sugar to a medium bowl and slowly stir together while slowly adding water a little at a time until smooth. Then stir in almond extract. You want the glaze to be thick yet spreadable, if it's too thin it will be more transparent and will also run off the cookie.
Flip each cookie over and spread the glaze over half of the bottom of the cookie, spreading to edges. Place on a wire rack to set while working on the chocolate glaze.
Chocolate Glaze Instructions
In a medium bowl, whisk together powder sugar and cocoa powder. Slowly stir together while adding water a little at a time until smooth. Then stir in vanilla extract. You want to the glaze to be thick yet spreadable, if it's too thin it will run off the cookie.
Glaze bare half of each cookie, spreading to edges. Place on a wire rack and let set before serving.
Storing Cookies
Store glazed cookies in the fridge for 3-5 days.
You can also store any leftovers in the freezer for up to 3 months. Let set out for at least 15 minutes before eating.
If you make this recipe for black and white cookies, be sure to come back and leave a comment and let me know how you liked them, and don’t forget to tag me on Instagram! I love hearing from you and seeing the photos of the recipes and creations you’ve made!
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