Allergy Awesomeness

Black & White Cookies (Gluten, dairy, egg, soy, peanut and tree nut free; top 8 free; vegan)

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My take on a classy cookie that doesn’t make you decide–get your vanilla AND chocolate frosting fix. A crisp shortbread cookie covered in a beautiful and striking glaze. Fancy enough for parties, or just a lazy afternoon with a tall glass of milk. Free of: gluten, dairy, egg, soy, peanut and tree nuts. Top eight free and vegan too!

Black & White Cookies (Gluten, dairy, egg, soy, peanut and tree nut free; top 8 free; vegan) Dessert recipe by AllergyAwesomeness.com

Black and white has been one of my favorite combos. Have you seen my husband and I? We’re about as Ebony and Ivory as they get.

There’s just something so iconic about these two ends of the color spectrum. There’s a reason why black and white photo prints are still around, even though color printing gets better and higher quality every day. Even my wedding colors were black and white as well–I wanted to keep it classic; and it just had touches of red for accents. Eight years later and I’m still happy when I look back at wedding pictures. My goal was that it wouldn’t be a fad and would be everlasting so that when we look back on our wedding in 50 years we won’t think–what were we thinking??

I just love opposites, so when I saw the famous black and white cookies I just knew I had to make them allergy-friendly. After several attempts, I think I finally mastered my shortbread, and so all I had to do was frost them!

Black & White Cookies (Gluten, dairy, egg, soy, peanut and tree nut free; top 8 free; vegan) Dessert recipe by AllergyAwesomeness.com

I found using an angled spatula really helped not mess up the lines. Also, I think it helps to frost the white side first, that way if you need to, it’s easy to cover it with chocolate when you do the next side. It may seem daunting, but I went pretty fast and was still happy with the turn out. It’s not as hard as it looks.

And, this glaze is the PERFECT consistency thanks to the corn syrup. It’s wet enough to be easily spreadable, and dries perfectly with a great finish.

I think these are fancy enough that I might use them for my friend’s baby shower coming up. Yet, they’re tasty enough that I’ll let my kids dig into them for an afternoon snack–you really can’t go wrong.

And, my favorite part is that you get to have two delicious frostings in one cookie. It’s such a great balance between sweet vanilla and dark chocolate. I love to take a bite from each side!

Feel extra fancy and get to making these delicious cookies!

Black & White Cookies (Gluten, dairy, egg, soy, peanut and tree nut free; top 8 free; vegan) Dessert recipe by AllergyAwesomeness.com

gluten-free-dairy-free-black-and-white-cookies-shot-above

Black & White Cookies (Gluten, dairy, egg, soy, peanut and tree nut free; top 8 free; vegan)

Yield: 1 dozen cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

My take on a classy cookie that doesn't make you decide--get your vanilla AND chocolate frosting fix. A crisp shortbread cookie covered in a beautiful and striking glaze. Fancy enough for parties, or just a lazy afternoon with a tall glass of milk. Free of: gluten, dairy, egg, soy, peanut and tree nuts. Top eight free and vegan too!

Ingredients

  • SHORTBREAD COOKIE:
  • 3/4 cup vegan butter substitute
  • 1 cup sugar
  • 1 Tablespoon pure vanilla extract
  • 1 Tablespoon vanilla rice milk
  • 2 and 1/2 cups gluten-free flour
  • 1/4 tsp salt
  • GLAZE:
  • 1 1/2 cups powder sugar
  • 1 Tablespoon light corn syrup
  • 1/4 teaspoon vanilla
  • 1 to 2 Tablespoons water
  • 1/4 cup unsweetened cocoa powder

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a stand mixer with the paddle attachment cream the butter substitute and sugar. Afterwards, add the vanilla extract, rice milk, and salt. Once that is incorporated, slowly add the gluten-free flour blend. Make sure your gluten-free flour blend does not include xanthan, as you want these cookies nice and flat for easy frosting.
  3. Very lightly flour a clean, flat surface with some powdered sugar. Roll the dough until it's 1/2 inch thick.
  4. Use a round cookie cutter, and cut out the cookies. The dough is still fragile, so be careful moving them onto a greased cookie sheet. As the cookies will not spread, you can fit 12 to a sheet.
  5. Move the cookies to the preheated oven and cook just 8-10 minutes, or until the edges are EVER SO slightly browning. Anything longer and they will be way too hard. It's OK if they're still soft when you pull them out of the oven.
  6. Transfer to a wire rack to cool.
  7. While they're cooling make the glaze.
  8. In a small bowl, whisk together the powder sugar, corn syrup, vanilla, and 1 Tablespoon water until smooth.
  9. Eye ball half of the frosting and move it to anther bowl. Add the cocoa into the second bowl, adding more water, a 1/2 teaspoon at a time, until it's the same consistency as the white icing.
  10. To frost your cookies, start with the white icing and only frost half of the cookie. Then, frost the other half with the chocolate frosting.
  11. Allow the glaze to set and then enjoy. Keep covered at room temperature.

Notes

<span class="mceItemHidden" data-mce-bogus="1"><span></span>*Notes: be sure your gluten-free flour does not have a leavening agent like xanthan gum in it.</span>

© Allergy Awesomeness
Cuisine: Dessert / Category: Cookie

Black & White Cookies (Gluten, dairy, egg, soy, peanut and tree nut free; top 8 free; vegan) Dessert recipe by AllergyAwesomeness.com
Cookie adapted from: A Dash of Sanity and glaze adapted from: Epicurious

 


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Gluten-free and Vegan Black and White Cookies. Recipe by AllergyAwesomeness.com

 

About Megan Lavin

Hi! I'm Megan, a mom to four kids, two with multiple food allergies & one with EOE. I'm a published cookbook author that constantly tweaks recipes to make them allergy friendly--it's an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!

Reader Interactions

Comments

  1. Deborah

    I hate using corn syrup; is there anything I can substitute for the corn syrup in the frosting and maintain the proper consistency?

    Reply

    • Megan Lavin

      Hi Deborah. I don’t use corn syrup very often, but it’s sometimes worth it to me because of the tacky consistency it imparts. I’ve never tried it with anything else. My only guess (though I don’t know if it would work) would be brown rice syrup.

      Reply

  2. phantom

    Your article is truly informative. In addition to that,
    it is interesting, compelling and well-written. I would want to see even more of these types of good writing.

    Reply

  3. Test

    Greetings! Quick question that’s completely off topic.
    Do you know how to make your site mobile friendly? My web site looks weird
    when viewing from my iphone4. I’m trying to find a template or
    plugin that might be able to fix this issue. If you have any suggestions, please
    share. Cheers!

    Reply

    • allergyawesomeness@gmail.com

      I’m sorry Michal–I’m not tech savvy. I believe when I bought my template, I made sure it was one that was mobile friendly. I’m only food smart–but I’m sure there are lots of resources out there. Best of luck!

      Reply

    • allergyawesomeness@gmail.com

      Thanks Alisa–that’s a huge compliment, since I feel you have your finger on the pulse of all things food-allergy related! 🙂

      Reply

    • allergyawesomeness@gmail.com

      I hope they bring back good memories for you and help you enjoy them again! 🙂 Best thing is when you’re able to re-create one of your favs. 🙂

      Reply

    • allergyawesomeness@gmail.com

      Thanks Sandi! Yes, sometimes it’s just too difficult to choose between choc and vanilla…why not have both? 🙂

      Reply

    • allergyawesomeness@gmail.com

      Thanks Brianna! Yes, I hope to put them in a few holiday cookie round ups and reuse them then, but I just couldn’t wait! 🙂

      Reply

    • allergyawesomeness@gmail.com

      Thanks Emily! Yes, I hope to put them into some holiday recipe round ups and refresh them then. 🙂

      Reply

    • allergyawesomeness@gmail.com

      Hey Erica! I’ve never done it, but my semi-educated guess would be that they would dome in the middle. No big deal, just harder to frost with this design. If you try it, let me know!

      Reply

    • allergyawesomeness@gmail.com

      Thanks Tiffany! I love that they’re versatile–like you say, great for kids AND a dinner party. Enjoy 🙂

      Reply

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