Copycat Black and White Cookies [gluten-free + sugar-free]

These Copycat Black and White Cookies are a better-for-you take on the classic Starbucks treat. Made with almond flour, oat flour, and sugar-free sweeteners. No added sugar, no butter, and full of flavor.

These healthier copycat black and white cookies are a better-for-you twist on the classic bakery cookie. They’re soft, cakey, lightly sweet, and topped with the signature half vanilla, half chocolate glaze.

Traditional black and white cookies are known for their tender, cake-like texture and iconic two-tone frosting. This homemade version keeps all of that delicious flavor while using almond flour, oat flour, Greek yogurt, and sugar-free sweetener.

If you love classic black and white cookies but want a lighter option without all the added sugar, these are the perfect treat to make at home!

Why You’ll Love These Healthier Black And White Cookies

These healthier black and white cookies are simple to make and have the classic flavor and appearance you know and love.

• Soft, tender, and cakey
• Made with almond flour and oat flour
• No added sugar
• Naturally flavored with lemon zest and vanilla
• Greek yogurt adds moisture and tenderness
• Topped with both vanilla and chocolate glaze
• Easy to make at home
• Perfect with coffee or tea
• Great for satisfying a bakery-style cookie craving

What Are Black And White Cookies?

Black and white cookies are a classic American bakery treat, especially associated with New York City. Unlike traditional cookies that are often chewy or crispy, black and white cookies have a soft, cake-like texture.

What makes them especially recognizable is the frosting. Each cookie is covered with two different glazes: vanilla on one half and chocolate on the other.

This healthier black and white cookie recipe recreates that classic combination with a soft homemade cookie base and a simple sugar-free glaze.

Ingredients For Healthier Black And White Cookies

Almond Flour

Almond flour gives these cookies a soft, tender texture and adds richness to the cookie dough.

Oat Flour

Oat flour helps create the light, cakey texture that makes black and white cookies so unique. You can use store-bought oat flour or make your own by finely blending rolled oats.

Sugar-Free Sweetener

A granulated sugar-free sweetener provides sweetness without traditional granulated sugar. I use NuNaturals granulated sweetener in this recipe.

I also use their sugar-free syrup in the glaze.

Shop NuNaturals And Use Code HEALTHYHELPER

Lemon Zest

Fresh lemon zest adds a subtle citrus flavor to the cookie base. It helps balance the sweetness and gives these cookies that classic bakery-style flavor.

Greek Yogurt

Greek yogurt helps keep the cookies moist and tender. You can use either dairy or non-dairy Greek yogurt depending on your preference.

Eggs

Room-temperature eggs help create a smooth, cohesive cookie dough and contribute to the soft, cakey texture.

Vanilla Extract

Vanilla extract adds flavor to both the cookies and the glaze.

Coconut Oil

Use softened coconut oil rather than melted coconut oil. Softened coconut oil creams nicely with the sweetener and helps create the right cookie texture.

Sugar-Free Glaze Ingredients

The two-tone glaze is made with powdered sugar-free sweetener, unsweetened almond milk, sugar-free syrup, vanilla extract, and unsweetened cocoa powder.

The vanilla glaze is used for one half of each cookie, while cocoa powder transforms the remaining glaze into the chocolate frosting.

How To Make Healthier Black And White Cookies

1. Prepare The Cookie Dough

Preheat your oven to 350°F and line two baking sheets with parchment paper.

In a medium bowl, whisk together the almond flour, oat flour, baking powder, baking soda, and salt.

In a separate large bowl, cream the softened coconut oil, granulated sugar-free sweetener, and lemon zest until light and fluffy.

Beat in the eggs and vanilla extract until smooth.

Gradually add the dry ingredients and Greek yogurt, alternating between the two and mixing just until everything is combined.

Be careful not to overmix the dough.

2. Shape The Cookies

Scoop approximately 2 tablespoons of dough onto the prepared baking sheets.

Leave a couple of inches between each cookie to give them enough room.

Flatten each mound into a round cookie approximately 3 inches wide and ½ inch thick.

Flattening the dough helps create the classic wide, relatively flat shape of a black and white cookie.

3. Bake

Bake the cookies for 10–12 minutes, rotating the baking sheet halfway through.

The cookies should be lightly golden and set when they are finished.

Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Make sure the cookies are completely cool before adding the glaze.

How To Make The Black And White Cookie Glaze

While the cookies cool, prepare the glaze.

In a bowl, combine the powdered sugar-free sweetener, 2–3 tablespoons of almond milk, sugar-free syrup, and vanilla extract.

Mix until smooth and spreadable.

Spread the vanilla glaze over one half of each completely cooled cookie.

Allow the vanilla glaze to set before preparing the chocolate glaze. This helps keep the two sides of the cookie distinct.

Once the vanilla glaze has set, stir the unsweetened cocoa powder into the remaining glaze.

Add another 1–2 tablespoons of almond milk as needed until the chocolate glaze reaches a smooth, spreadable consistency.

Spread the chocolate glaze over the other half of each cookie.

Allow the cookies to sit until the glaze is completely set before serving or storing.

Tips For Making The Best Black And White Cookies

Use softened coconut oil. The coconut oil should be soft enough to cream with the sweetener but should not be melted.

Use room-temperature eggs. Room-temperature ingredients incorporate more easily into the dough and help create a smoother texture.

Don’t overmix the dough. Mix just until the ingredients are combined to help keep the cookies soft and tender.

Flatten the cookies before baking. These cookies won’t necessarily spread enough on their own to achieve the traditional black and white cookie shape.

Let the cookies cool completely. Make sure the cookies are completely cooled before adding the glaze. Warm cookies can cause the glaze to melt or become difficult to spread.

Add the almond milk gradually. Start with less liquid and add more as needed. This gives you more control over the consistency of the glaze.

Let the vanilla glaze set first. Allowing the vanilla side to set before adding the chocolate glaze helps prevent the two colors from mixing.

Can I Use Regular Sugar?

Yes! If you don’t need this recipe to be sugar-free, you can use regular granulated sugar in place of the granulated sugar-free sweetener.

You can also substitute regular powdered sugar for the powdered sugar-free sweetener in the glaze.

Keep in mind that the texture and sweetness may vary slightly depending on the ingredients you use.

Can I Make These Black And White Cookies Gluten-Free?

Yes. To keep these cookies gluten-free, use certified gluten-free oat flour.

Almond flour is naturally gluten-free, but always check the labels of your ingredients if you need to avoid gluten due to cross-contamination.

Can I Use Dairy-Free Yogurt?

Yes. A plain, unsweetened non-dairy Greek-style yogurt can be used in place of traditional Greek yogurt.

The consistency of different dairy-free yogurts can vary, so you may need to make a slight adjustment to the dough if your yogurt is significantly thinner or thicker than traditional Greek yogurt.

How To Store Black And White Cookies

Store completely cooled and glazed cookies in an airtight container at room temperature for a couple of days.

For longer storage, keep them refrigerated in an airtight container.

If refrigerated, allow the cookies to come closer to room temperature before serving. This helps bring back their soft, tender texture.

You can also freeze the baked cookies before glazing. Thaw them completely, then prepare and add the glaze before serving.

More Healthier Cookie Recipes To Try

If you’re looking for more better-for-you cookie recipes and sweet treats, try these favorites:

• Fluffernutter Protein Cookies
• Healthy Chocolate Chip Protein Cookies
• Vegan Chai Sugar Cookies
• Apple Pie Thumbprint Cookies

Final Thoughts

These healthier copycat black and white cookies are such a fun way to recreate a classic bakery favorite at home.

The soft, cakey cookie is flavored with lemon and vanilla and topped with a sweet vanilla and chocolate glaze for that unmistakable black and white cookie look.

They’re perfect when you’re craving something sweet but want a homemade option made with wholesome ingredients and no added sugar.

Serve them with a cup of coffee, pack one for a snack, or make a batch whenever you want a healthier take on a classic cookie!

Talk soon,