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.
- Ground Flaxseeds
- Ground Oat
- Baking Powder
- Sunflower Oil
- Vanilla Extract
- Maple Syrup
- Dark Chocolate 85%
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.
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.
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.
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.
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.