Healthy Black and White Cookies
Healthy Black and White Cookies
Love black and white cookies? Then you’re gonna wanna try this healthy, homemade black and white cookie recipe that also happens to be vegan and gluten-free!
Love black and white cookies? Then you’re gonna wanna try this healthy, homemade black and white cookie recipe that also happens to be vegan and gluten-free!
We keep this black and white cookie recipe simple by making them with almond flour, maple syrup, coconut oil. The cookies are then topped with a creamy vanilla and chocolate icing that’s made with coconut butter, non-dairy milk, and maple syrup.
This creates a healthy black and white cookie that’s soft, chewy, and topped with a sweet combination of vanilla and chocolate icing. Whether you're a fan of classic treats or following a gluten-free lifestyle, this recipe is sure to become a favorite.
So, let's preheat the oven, gather our ingredients, and get ready to bake some healthy black and white cookies!
How do you make these black and white cookies?
The full ingredients for these vegan cookies are below, but here’s the gist of it:
To start off, we'll create a delicious cookie base for our black and white cookies. In a medium bowl, combine almond flour, maple syrup, vanilla, melted coconut oil, and a pinch of salt. Mix them together until a smooth dough forms.
Shape the dough into balls and place them on a lined baking sheet. Flatten each ball into a disc shape and bake in a preheated oven at 350°F for about 10 minutes, or until they turn lightly golden on the edges.
What about the icing?
No black and white cookie is complete without its iconic icing! Start by combining coconut butter, non-dairy milk, maple syrup, vanilla extract, and a pinch of salt in a saucepan over low heat. Let it cook for about 5 minutes until the icing begins to bubble and thicken.
Once the icing has thickened, transfer it between two heat-proof bowls. To create the chocolate icing, add unsweetened cocoa powder to one of the bowls and stir until it becomes smooth and chocolatey.
After allowing the icing to cool completely, it's time to frost our cookies. Using an offset knife or spatula, gently spread the vanilla icing on one half of each cookie. Ensure that the layer is smooth and even. Then, switch to the chocolate icing and repeat the process on the other half of the cookie. The contrast of the vanilla and chocolate icings is what makes classic black and white cookies so, so good!
Wait, so the vanilla and chocolate icings are the same?!
Yup! The chocolate icing used for classic black and white cookies actually isn’t melted chocolate–it’s just the vanilla icing with cocoa powder added to it. Crazy, huh?
How long does it take to make these cookies?
You’ll be able to finish up these healthy black and white cookies in about 25 minutes. Who doesn’t love a quick cookie recipe?
Healthy Black and White Cookies
Ingredients
- 1 c almond flour
- 3 tbsp maple syrup
- 1/2 tsp vanilla
- 2 tbsp coconut oil, melted
- pinch of salt
- 1 c coconut butter*
- 1 c non-dairy milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- 2 tsp unsweetened cocoa powder*
Instructions
- Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, mix together the almond flour, maple syrup, vanilla, melted coconut oil, and salt until a dough forms.
- Shape the dough into 10 balls, and place them on a backing sheet, leaving 1" between each ball. Flatten the balls into a disc.
- Bake for about 10 minutes, until lightly golden on the edges. Cool completely.
- Place all ingredients, except for the cocoa powder, in a saucepan over low heat. Cook for about 5 minutes, until the icing starts to bubble and thicken. Add a splash more non-dairy milk if the icing gets too thick.
- Remove the pan from heat and transfer the icing between two heat-proof bowls.
- Add the cocoa powder to one of the bowls, stirring until the icing is smooth and chocolatey.
- Allow to cool completely before using for the cookies. Simply use an offset knife to frost half of each cookie with the vanilla and chocolate icings.
- Store cookies in an airtight container in the refrigerator.
Notes
*I like to use Dutch-process cocoa powder as it makes the chocolate icing extra dark. My favorite brand comes from King Arthur Baking.
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!