The first day of Fall makes me want to bake. I think it is a case of the cozies along with all the things that go with Autumn like cozy sweaters, crisp leaves, hot drinks with warm comforting spices like chai and pumpkin spice. So naturally my mind goes to cookies to go with these other enticing things. What better cookie than the black and white that is a little elegant, and you get two sides of frosting, so you don’t have to choose.

This cookie has a soft yet slightly firm and lovely buttery taste and texture. It goes perfectly with a cup of something warm and cozy and a good book or a fun gathering and will satisfy your cookie yearning and certainly fulfilled a baking obsession for the day. Other bakers will understand. If you don’t, it’s okay, you can still bake and enjoy these cookies. They do not require rolling to get the round shape, which is a plus for me, because….why am I so busy? Life is busy, isn’t it? Let’s get on to this cookie recipe. The maple sugar is a nod to fall and does add rich flavor, but you can and should substitute cane sugar if you do not have maple sugar on hand. It will work the same and be lovely!

Gluten Free Black and White Cookies

Preheat your oven to 350 degrees F.

Lay out two cookie sheets. I covered mine in parchment.

Ingredients for the Cookie:

1 1/2 Cup of All Purpose Gluten Free Flour Blend that contains Xanthum Gum (I used King Arthur Measure for Measure in this recipe)

1/2 Cup of Butter

1/3 Cup of Maple Sugar or Cane Sugar

1/4 Cup of Plain Greek Yogurt

1 Egg

1 Teaspoon of Vanilla Extract

1/2 Teaspoon of Baking Soda

1/2 Teaspoon of Salt

Directions: Cream together the softened butter and sugar for one minute. Add the egg and continue to bear until it is incorporated. Then add the yogurt and vanilla extract. Sift together the other dry ingredients (flour, baking soda and salt). Add the dry ingredients to the butter mixture and beat slowly until incorporated and then turn to medium to fully incorporate the flour.

With a tablespoon cookie scoop, scoop out balls of dough onto two cookie sheets flat side down. Space them two inches apart and with damp fingers press the balls flat. This is about three finger widths or 1/2 inch thick. Bake the cookies in the preheated oven for 14 minutes. The edges will be slightly golden brown. Remove from the oven and cool completely.

Now the frosting! I used Enjoy Life Dark Chocolate Chips for my chocolate side.

In a double broiler, melt 1/2 cup of chocolate chips (use what you like) Set aside and make the vanilla frosting.

Vanilla Frosting:

1/2 Cup of Powdered Sugar

1 Teaspoon of Honey

1/2 Teaspoon of Vanilla

2 Teaspoons of water ( add a teaspoon at a time after the rest of the ingredients until it is spreading consistency.

Frost the vanilla side of each cookie with a butter knife. Then frost the opposite half of the cookie with chocolate. Set the cookies aside so the frosting dries and hardens. This takes a couple hours. Enjoy!