Black & White Cookies (Gluten, dairy, egg, soy, peanut and tree nut free; top 8 free; vegan)
Recipe type: Cookie
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1 dozen cookies
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!
  • ¾ cup vegan butter substitute
  • 1 cup sugar
  • 1 Tablespoon pure vanilla extract
  • 1 Tablespoon vanilla rice milk
  • 2 and ½ cups gluten-free flour
  • ¼ tsp salt
  • GLAZE:
  • 1½ cups powder sugar
  • 1 Tablespoon light corn syrup
  • ¼ teaspoon vanilla
  • 1 to 2 Tablespoons water
  • ¼ cup unsweetened cocoa powder
  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 ½ 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 ½ 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.
<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>
Recipe by Allergy Awesomeness at