Low-FODMAP Black and White Cookie Recipe; Gluten-free, Dairy-free

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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


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


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!

low fodmap black and white icing

  • 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!

low fodmap black ad white bite taken

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