Vegan Black and White Cookies

New York City Style Cookies

Allergen and Diet Summary


Recipe Categories


of which Sugars8.7g9.6%
of which Saturates3.9g19.7%
* All data is per serving







These vegan black and white cookies are a must try if you love the classic New York City recipe but are looking for a healthier variation to enjoy without guilt.

Prepared without butter, wheat, and eggs, these biscuits are also gluten-free and have nutritious ingredients like:

  • Oat: it's a fibre-rich wheat replacement. To prepare homemade oat flour, just blitz oat flakes in a blender until finely ground. Easy!

  • Flaxseeds: when mixed with water they make a low-fat egg replacement which is loaded with omega-3, fibres, and proteins.

  • Maple syrup: it's a delicious natural sweetener with half the sugars you have in white sugar.

  • Dark chocolate: if you use 70% and above varieties, you are eating fewer sugars and getting good antioxidants.

With so many healthy ingredients these black and white cookies have fewer calories than the classic recipe: with only 83 kcal, 1.3 g of saturated fats, and 2.9 g of sugars per biscuit they make for a sweet yet diet-friendly treat.

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NOTE: The default ingredients yield 12 cookies.


ALLERGY ADVICE Allergens are marked in bold
Ground Flaxseeds1 tbsp
Water3 tbsp
Ground Oat115 g
Baking Powder2 tsp
Salt1 pinch
Sunflower Oil25 mL
Vanilla Extract1 tsp
Maple Syrup50 g
Sugar Free Glaze50 g
Dark Chocolate 85%30 g

step 1

To make these vegan cookies, start by preparing the flax egg: combine flaxseeds and water and refrigerate for 10 minutes or until you a have thick mixture.

In the meantime, combine ground oat, baking powder, and salt in a large mixing bowl.

Then add the flax egg, oil, vanilla extract, and maple syrup.

step 2

Work the ingredients until well incorporated and make sure your dough is firm and not too dry. Add more oat flour or a splash of plant-based milk to get to the right consistency if needed.

Roll the dough into a ball and cool in the fridge to help the cookies better keep their shape while baking.

step 3

Roll out the dough to a 5 mm (0.2 inches) thickness with the help of a rolling pin.

Cut out the cookies with a 6 cm (2.3 inches) round cookie cutter dusted with flour and transfer them onto a baking tray lined with parchment paper.

Bake them for 12 minutes at 175°C (345°F) or 155°C (311°C) for fan ovens and then cool them on a wire rack to crisp up.

step 4

Now, prepare the sugar free glaze following our easy recipe here.

To ice the cookies, turn them upside down and spread the icing over the flat side with the help of a spoon or spatula.

Cover the entire surface of the cookies as it will be easier to get a perfect half later on with the chocolate layer.

step 5

Melt the dark chocolate in the microwave or over a double-boiler.

To make the black half of the cookie, use a spatula to spread the melted chocolate over half of each biscuit.

Allow the chocolate to cool down before serving the cookies or storing them away.

Enjoy your delicious NYC-style vegan black and white cookies!


  • Make sure you check out our essential baking guide for extra tips and hacks on how to get the best cookies ever!

  • Try to sprinkle chopped nuts or coconut flakes over the chocolate half of the cookies for decorating (and extra flavour!)

  • Store the cookies in an airtight container for up to 4 days.