Black & White Cookies {vegan}

Look to the cookie.

Black & White Cookies #vegan

I know I’ve posted that video before. It’s from one of my favorite Seinfeld episodes. I’m also pretty sure I’ve mentioned my Seinfeld addiction. I spent the weekend with my NY Husband, and when I got to his house Thursday evening, he had a Seinfeld all cued up and ready for us to watch before bed. That’s love.

Black & White Cookies #vegan


Black and white cookies are the epitome of nostalgia for me. You know how you have certain foods that remind you of certain relationships in your life? Like the way my dad is still always buying me white chocolate kit kat bars because they were my favorite when I was a kid. They still remind me of my dad. The first time I ever had a black and white cookie was when my friend Lisa and I split one at Chompies.

Black & White Cookies #vegan


It was pretty much as cliche as you can get–2 Jewish girls at the Jewish deli eating black and white cookies. What can I say? It’s in my blood.

Black & White Cookies #vegan


It was love at first bite. The soft, cake-like cookie was absolute perfection. It was so huge we had to eat it with a fork! Ever since, any time I’m in NYC, all I want is a black and white cookie. I had my heart set on one when I was there in November, but it never happened, and so I decided I was going to need to make it happen in Arizona.

Black & White Cookies #vegan

I made these cookies with the intent to wait until either Lisa’s baby shower (in March) or when she delivers her baby girl (in May-ish), but I just couldn’t wait.

Black & White Cookies #vegan


The homemade version of this deli classic was everything I dreamed it would be! Soft, fluffy, cake-like cookies topped equally with light, white powdered sugar glaze and its rich, chocolatey counter part. It truly is the ultimate flavor combination.

Black & White Cookies #vegan


So in honor of Lisa, Mac, and my latest (9 hour) trip to the city, make yourself some black & whites.

Black & White Cookies

adapted from Smitten Kitchen

yield approx. 3 ½ dozen

  • 1/3 cup sugar
  • 1/2 cup unsweetened applesauce
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon lemon extract
  • 1 and 1/4 cups whole wheat cake flour
  • 1 and 1/4 cups white whole wheat flour
  • 2 tbsp cornstarch
  • 1/4 tsp baking powder
  • dash salt
  • 1 and 1/4 cup unsweetened almond milk
  • 2 cups powdered sugar
  • 2-4 tbsp hot water
  • 1 and 1/2 ounces unsweetened chocolate, melted
  • 1 tbsp unsweetened cocoa (optional)


  1. Preheat oven to 375. Line 2 baking sheets with parchment paper or silpat.
  2. In large mixing bowl, combine sugar and applesauce and extracts until combined.
  3. In medium bowl, whisk together flours, baking powder, cornstarch and salt. Add half of the dry ingredients into applesauce mixture, followed by milk, then remaining dry ingredients. Mix until incorporated, scraping down the sides of the bowl when necessary.
  4. Use a small cookie scoop to drop the dough 2 inches apart on prepared baking sheets. Bake 15-18 minutes until edges begin to brown. Cool completely.
  5. To make the frosting, place powdered sugar in a medium mixing bowl. Slowly, mix in hot water 1 tbsp at a time, until icing has reached your desired consistency. Be careful—a little bit of liquid goes a long way with powdered sugar!
  6. Spread icing on half of the flat (bottom) side of each cookie. Once all cookie halves have been half frosted, add melted chocolate to remaining frosting. To make the “black” darker, you may add in 1 tbsp of unsweetened cocoa if desired (I did). If icing appears too thick, add an other tbsp. of hot water.
  7. Frost the remaining half of the cookies with the chocolate frosting. If icing becomes dry, just whisk in a little bit of extra water—it can dry up pretty quickly, and I had to do this a few times.
  8. Let frosting set and serve immediately or store in an airtight container for 3-4 days.


  1. says

    oh girl!! no you didn’t!! black and white cookies are the bees knees. :) I’ve only had the giant ones from NY bakeries before and quite certainly have never had a vegan version. I can’t believe a vegan version looking so much like the original is possible. I am blown away! They look and sound amazing Ari! I love how fluffy and cakey they are. :)

  2. says

    YAAAYYYYYYYY! I am so glad you didn’t wait to reveal this recipe.. I’ve been waiting for this post with bated breath ever since you hinted this was happening. These look SO good. I am in love with them all.

    Also, remember how I told you about that woman who keeps buying all the Black and White cookies from the only shop here that sells them? SHE DID IT AGAIN. Two months in a row now. I may or may not have told the cashier to tell her I think she’s a huge bitch. I blame the hormones.

    <3 you!! SEE YOU SOOOON

  3. says

    I think of Seinfeld every time I see these cookies too. My fiance and I are obsessed and, although we both grew up watching every episode with our parents, we still watch it every day after work.
    I want to try one of these too if I ever go to NY, but until then, I’m so glad you posted this!
    Have a great day!

  4. says

    1) YUM.
    2) I <3 Smitten Kitchen. I got the cookbook for xmas and I literally just look through it like a picture book. So pretty.
    3) Any suggestions to make these GF as well? I have a vegan & a gluten/lactose intolerant in the cast, and I want to make treats that everybody can eat, and these would be perfect!!


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