Black and White Cookie

The gluten free vegan Black and White Cookie is an iconic New York treat - soft and cakey and perfect to dunk in your coffee or milk!

Classic New York Black and White Cookie

Look to the cookie! 

Any Seinfeld fans here?

Remember "The Dinner Party" episode? Jerry and Elaine head to the bakery to pick up a chocolate babka for the party, while Kramer and George head to the liquor store for wine (and George was wearing that ridiculously large puffy coat). The Classic New York Black and White Cookie plays a part in one of the bakery scenes.

I used to love the classic black and white way before there was a Seinfeld (years later it became a favorite show, and I still love to watch reruns). Whenever I was visiting Katie's place, she always had these cookies for me.

When my friends Michael and Ethan were planning their cookbook, I am sure they knew they had to include the black and white. The Vegan Mos live in Brooklyn, and their new book is NYC Vegan.

NYC Vegan

I could not be more thrilled for my friends and this new book! It is a comprehensive collection of vegan versions of iconic foods from my favorite city - I have already made several recipes. In addition to fantastic recipes and stunning photography from Jackie Sobon, this book is wonderfully readable, with personal stories and informational tidbits about New York City. It really is a joy of a book.

The first recipe I made was Matzoh Brei. I have not had this favorite in forever, and this version is close to what I remember. This can be made sweet or savory, and like Michael and Ethan, I prefer a sweet version.

The next recipe I had to make was Phoebe's Salad. Not for the quirky favorite from Friends, but for Michael and Ethan's rescue pup, Phoebe. This salad is made up of the stomach soothing foods Phoebe could eat, and I made it in honor how much Michael and Ethan love their dogs, and for rescue pups everywhere.

I cheated and made the Street Fair Corn with canned, because it is too early in the season for fresh on the cob, but I had to try this one. and now I am here to say you need to try this one. So good. I made their Latkes, which are deliciously crispy and perfect with applesauce. Mmm. I have plans to make the Street Cart Pretzels and Manhattan Glam Chowder, and their Tempeh Reuben looks incredible.

and these Black and White Cookies. Perfectly cakey and soft, just as I fondly remember.

from Michael and Ethan: Thanks to a famous episode of Seinfeld, the black and white cookie, once only known to New Yorkers, garnered national attention. In that episode, Jerry used the black and white as a metaphor for racial harmony. Although called a cookie, these treats are actually made from a stiff cake batter and baked free-form on a cookie sheet. Once found only in bakeries, today the black and white can be found in almost every grocery store and bodega in New York. 

note: the recipe below is reprinted exactly as it appears in the book; I used gluten free all purpose flour + 2 tablespoons cornstarch and these cookies came out perfectly fluffy!

Look to the cookie!

Black and White Cookie recipe reprinted with permission from NYC Vegan, copyright © 2017 by Michael Suchman and Ethan Ciment.

Yield: 18 cookies / 18 servings

Classic New York Black and White Cookie

Print

Classic New York Black and White Cookie - a vegan version of the iconic New York treat - soft and cakey and perfect to dunk in your coffee or milk!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

Cookie

• 2 ½ cups unbleached all-purpose flour (see note for gluten free)
• 1 ¼ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup sugar
• 1 cup nondairy butter
• ¼ cup nondairy milk, at room temperature
• 2 teaspoons vanilla extract

Icing

• 3 ½ cups confectioners’ sugar
• ¼ cup boiling water, plus more if needed
• ¼ teaspoon vanilla extract
• ⅔ cup nondairy semisweet chocolate chips

Instructions

1. Preheat the oven to 350°F. Line 2 (18 x 12-inch) baking sheets with parchment paper.
2. For the cookie: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In another large bowl, combine the sugar and butter and beat until creamy, about 5 minutes. Add the milk and vanilla and beat until incorporated.
4. Add the flour mixture to the butter mixture in batches, beating after each addition, until combined.
5. Scoop the dough, ¼ cup at a time, onto the prepared baking sheets, spacing the scoops 3 inches apart. Flatten them slightly with your hands (keep your hands wet to prevent the dough from sticking). Allow room between the scoops as the cookies will spread as they bake.
6. Bake the cookies for 15 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cookies to cool 2 minutes on the baking sheets and then carefully flip the cookies over and transfer them, upside down, to a wire rack to cool completely.
8. note: the recipe is reprinted exactly as it appears in the book; I used gluten free all purpose flour + 2 tablespoons cornstarch and these cookies came out perfectly fluffy!
9. For the icing: In a large mixing bowl, combine the confectioners’ sugar, boiling water, and vanilla. Mix well to get a spreadable icing. Add a little more water, if needed.
10. Using an offset spatula, spread a thin layer of icing onto the flat side, the former bottom, of each cookie. Return the cookies to the wire rack to dry. You should have about ½ cup of icing left.
11. While the white icing is drying, melt the chocolate chips in a microwave or double boiler.
12. When the chips are all melted and smooth, whisk the melted chocolate into the remaining icing.
13. The chocolate icing should be thicker than the white, but still be spreadable. If it is too thick, add a little hot water to thin it out.
14. Use the offset spatula to frost one half of each cookie over the white icing. Return the cookies to the wire racks to dry.
15. Store leftovers in a covered container for up for 5 days.

Notes

dairy, egg, soy and gluten free, vegan

note: the recipe is reprinted exactly as it appears in the book; I used gluten free all purpose flour + 2 tablespoons cornstarch and these cookies came out perfectly fluffy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Gluten Free All Purpose Flour
• 
  365 Baking Powder, 10 Ounce
• 
  Cashew Milk
• 
  Madagascar Bourbon Pure Vanilla Extract
• 
  Glass Mixing Bowl Set
• 
  Parchment Baking Paper

Nutrition Information:

Yield:

18

Serving Size:

1 cookie
Amount Per Serving: Calories: 128Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 181mgCarbohydrates: 17gFiber: 0gSugar: 11gProtein: 2g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

about Kristina:

Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more...

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.