Black and White Cookies Vegan Recipe Made Easy

If you’ve ever wandered through a New York bakery, you might recognize the iconic black and white cookie — a soft, cakey cookie topped with a half-and-half glaze of chocolate and vanilla icing. These delightful treats are not only delicious but also visually stunning with their classic monochrome design.

If you’re vegan, you might think this nostalgic favorite is off-limits, but I’m here to tell you that you can absolutely enjoy a vegan black and white cookie that’s just as moist, tender, and flavorful as the original.

This recipe captures the perfect balance of fluffy vanilla cake-like cookie with smooth, glossy icing on top, all without any animal products. Whether you’re vegan, dairy-free, or just looking to try something new, these cookies will satisfy your sweet tooth and impress your friends.

Plus, they’re surprisingly easy to make at home with common pantry ingredients. Ready to bake a batch of these charming cookies?

Let’s dive in!

Why You’ll Love This Recipe

This vegan black and white cookie recipe is a game-changer for several reasons. First, it uses simple, wholesome ingredients that you probably already have in your kitchen.

The cookie base is soft and cakey, not dense or crumbly, which is exactly what you want for an authentic black and white cookie experience.

Both the chocolate and vanilla icings are smooth and creamy, setting beautifully without cracking — a common problem with homemade glazes. Because we use plant-based milk and vegan butter, the cookies are rich yet light, with a subtle sweetness that lets the contrasting flavors shine.

Whether you’re baking for a special occasion, a cozy afternoon snack, or just to treat yourself, these cookies will quickly become a favorite. Plus, they’re perfect for sharing with friends and family who might not even realize they’re vegan!

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup vegan butter, softened
• ¾ cup granulated sugar
• ¼ cup unsweetened applesauce (as egg replacer)
• 1 tsp vanilla extract
• ½ cup unsweetened plant-based milk (almond, soy, oat)
• 1 ½ cups powdered sugar (for icings)
• 2 tbsp vegan butter, melted (for icings)
• 2 tbsp plant-based milk (for icings)
• 1 tsp vanilla extract (for vanilla icing)
• 2 tbsp cocoa powder (for chocolate icing)

Equipment

• Mixing bowls (at least two)
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack
• Spoons or small offset spatula (for spreading icing)
• Wire whisk

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened vegan butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add the applesauce and vanilla extract to the creamed mixture and beat until fully combined.
5. Alternate adding the dry ingredients and the plant-based milk to the wet mixture, beginning and ending with the dry ingredients. Mix gently after each addition until just combined; do not overmix.
6. Using a rounded tablespoon or cookie scoop, drop the batter onto the prepared baking sheet, spacing cookies about 2 inches apart. Flatten each slightly with the back of the spoon or your fingers to form a round shape.
7. Bake for 12-15 minutes or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
8. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before icing.
9. Prepare the icings: In two separate bowls, sift powdered sugar to avoid lumps.
10. For the vanilla icing, whisk together ¾ cup powdered sugar, 1 tbsp melted vegan butter, 1 tbsp plant-based milk, and 1 tsp vanilla extract until smooth. Adjust consistency with more milk or powdered sugar if needed.
11. For the chocolate icing, whisk together ¾ cup powdered sugar, 1 tbsp melted vegan butter, 1 tbsp plant-based milk, and 2 tbsp cocoa powder until smooth and glossy.
12. Spread the icings on the cooled cookies: use a knife or small offset spatula to cover half of each cookie with vanilla icing and the other half with chocolate icing. It’s easiest to do the vanilla side first and let it set slightly before applying the chocolate side.
13. Allow the icing to set at room temperature for about 30 minutes before serving or storing.

Tips & Variations

For the best texture, make sure your vegan butter is softened but not melted before creaming with sugar.

Want a gluten-free version? Substitute all-purpose flour with a gluten-free baking blend and add 1 tsp xanthan gum if your blend doesn’t already contain it.

You can swap the applesauce for ¼ cup mashed banana or 3 tbsp ground flaxseed mixed with 9 tbsp water as an egg replacer.

If you’d like a more intense chocolate flavor in the icing, add a pinch of espresso powder to the chocolate glaze. For a fun twist, sprinkle some crushed nuts or vegan sprinkles on the icing before it sets.

For a thinner icing, add a bit more plant-based milk, but be careful not to make it too runny as it might drip off the cookies.

Nutrition Facts

Serving Suggestions

These black and white cookies are perfect served with a warm cup of coffee, tea, or your favorite plant-based milk. They also make a delightful addition to any dessert tray or party platter for celebrations.

Try pairing them with other vegan desserts like a rich Chocolate Heaven Cake or refreshing Cinnamon Pecan Ice Cream for a full dessert experience. Their balanced sweetness and soft texture complement many flavors beautifully.

Conclusion

Making vegan black and white cookies at home is simpler than you might think, and the results are absolutely delicious. This recipe delivers a tender, cakey cookie with smooth, luscious icings that capture the classic look and flavor of this beloved treat — all while being 100% plant-based.

Whether you’re new to vegan baking or a seasoned pro, these cookies are a fun and rewarding project that brings a bit of bakery magic right to your kitchen. I encourage you to try this recipe and experiment with the tips and variations to make it your own.

For more tasty vegan baking inspiration, be sure to check out other amazing recipes like our Costco Vegan Mushroom Stew Recipe for a hearty meal or delicious Collard Green Casserole Recipes as a side dish.

Happy baking and enjoy every bite!

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