I love New York City, and I adore NYC’s special Black and White Cookies. I used to get one every day (sometimes 2) when I visited. But these are hard to find outside of New York, and of course, any bakery brand would not be low-FODMAP.
So, I decided to make low-FODMAP Black and White Cookies, exactly as I prefer them. I love my low-FODMAP Black and White Cookies with a glaze-type shiny frosting, not too thick. The cookie should be as big as your hand, with a soft, cakey interior. There should be a hint of lemon flavoring in the low-FODMAP cookie base, and sometimes a bit of almond flavor to the icing. And I usually eat the vanilla side first to save my favorite low-FODMAP chocolate glaze for last…
The story goes that these ‘cookies’ were actually created by using leftover cake batter, so they truly are as much a cake as a cookie. Some also call them ‘Half-Moon Cookies’ due to the different icing like a crescent moon on both sides.
This low-FODMAP Black and White Cookie recipe is actually quite easy (other than the frosting challenge of making the sides even). This recipe makes absolutely delicious, gluten-free low-FODMAP Black and White Cookies, as good as any New York deli!
If you can’t go to NYC, then bring it to you with this awesome low-FODMAP Black and White Cookie recipe.
Which side do you eat first? Are you like me? Or are you like Jerry Seinfeld and get a little of the vanilla and chocolate together in every bite? 😉
For more recipe ideas, check out over 400 low-FODMAP recipes on the blog. You may also love my low-FODMAP Mandelbrodt or my low-FODMAP Cookie Recipe Collection.
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Black & White Cookie Recipe; Gluten-free, Dairy-free
Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (*using available FODMAP data at time of posting)
Prep time 20 minutes
Bake time 12-14 minutes
Cooling time: 1-2 hours
Finish/glazing time: 20 minutes
Bake 350 F
Serves 12
Ingredients:
For Low-FODMAP Black and White Cookie Base
- 1 & 1/4 cup Authentic Foods GF Classic Blend Flour (I prefer this type- see my bake off blog for the results and reason why!)
- ¼ teaspoon xanthan gum (if not added to your flour)
- ¼ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- ½ cup white sugar
- 8 tablespoons vegan low-FODMAP margarine (such as Earth Balance) or unsalted butter, softened
- 1 tablespoon butter is one low-FODMAP serving
- 1 large egg
- ¼ cup low-FODMAP milk, such as lactose- free or almond milk (for dairy-free version)
- 3/4 teaspoon lemon juice or vinegar mixed into the milk to create ‘buttermilk’
- 1/4 teaspoon lemon extract
- 1 teaspoon vanilla
For Low-FODMAP Black and White Icings
- 3 cups confectioners sugar, sifted
- 1 tablespoon light corn syrup (more if you prefer a more glossy frosting)
- 1-2 tablespoons hot water
- 1 teaspoon vanilla extract (colorless variety if you can find it)
- ½ teaspoon almond extract (optional)
- ¼ cup unsweetened cocoa
Directions:
For the Low-FODMAP Black and White Cookie Base
- Heat oven to 350 F
- Line two baking pans with silicone baking sheets or parchment
- I like to use a circular cookie cutter to draw out circles on the parchment to shape the cookies the same sizes
- can make 24 small, 12 medium or 6 giant cookies (for sharing)
- In small bowl, whisk together flour, salt, baking powder, baking soda, & xanthan gum until combined. Set aside
- In a large stand mixer with flat paddle cream the margarine or butter and sugar on medium speed until light and fluffy
- Add the egg, vanilla and lemon extract until fully incorporated and fluffy
- On slow speed, begin to add the flour mixture and the low-FODMAP ‘buttermilk’, alternating these two
- You want to be able to scoop or ‘drop’ the cookie-dough onto the sheet
- This dough has a cake batter quality to it
- Using an ice cream scoop (I think this works best due to the stickiness of the dough) portion out your cookies in your desired size, with about 1 inch between cookies
- Flatten slightly with the back of a spoon
- Bake for about 12 minutes or just until they look lightly golden
- If you are really unsure, use a toothpick in the thickest part and as soon as it comes out clean, take them out
- Cool 10 minutes on sheet and then transfer to wire rack to cool completely before icing
For the Low-FODMAP Black and White Cookie Icing
- Sift the confectioners sugar into a large bowl
- Add the hot water by tablespoons along with the corn syrup, almond and vanilla until it looks thick and glaze-like
- you can add more confectioners sugar if it is too runny or clear in color
- Take half of this mixture and place in a second bowl to later create the chocolate glaze
- Add the unsweetened cocoa to that bowl
- Mix thoroughly and add a touch of hot water to thin if necessary
Finishing the Low-FODMAP Black and White Cookies
- Glaze the flat side/bottom side (not the domed side) of the cooled cookie with a spatula
- I recommend do the vanilla side first
- Do not ice the cookies over the bowl, I suggest doing each side over the sink or a piece of wax paper
- Use 2 spatulas
- You can also opt to do just chocolate and just vanilla to avoid the extra challenge of the straight line…but they do look so pretty done up half and half!
- Set on cookie sheet at room temperature to harden (about 2 hours)
- These cookies are irresistable! Cake-like texture, soft and so delicious! Low-FODMAP Black and White Cookies I love you!
- Recommend eat within 3 days, store in refrigerator
- Soft and cakey inside!
- Have a bite for Jerry!
