Whole Grain Black and White Cookies

Recipe posted in: Flex Meals & Snacks, Snacks, Snacks, Desserts
Black White Cookies

Let’s face it—cookies are typically a no-no while on a healthy diet. Filled with sugar and unhealthy ingredients, these sweet treats are to be avoided at all costs while trying to lose weight. But what if we made a recipe with a few simple ingredient swaps to create Black and White Cookies that are totally diet-approved? You’re in luck!

Complete with a homemade icing, these Black and White Cookies add in a whole grain base to make them totally guilt-free and absolutely delicious. For the cookies, combine flour, baking soda, salt, almond milk, lemon juice, vanilla extract, butter, granulated sugar and egg. Separate the cookie dough into 24 cookies and bake in the oven for about 10 minutes.

To create the sweet and blissful black and white topping, combine confectioners’ sugar, boiling water, almond extract and cocoa (for the chocolate half). Once the cookies have cooled, spread white icing over half, followed by the chocolate icing on the remaining half.

Enjoy these guilt-free cookies to curb your sweet craving without derailing your weight loss. On your Nutrisystem meal plan, three cookies count as one SmartCarb.

Looking for another cookie recipe? Check out this easy-to-make Gluten Free Sugar Cookie recipe.

Servings: 24 (1 serving = 3 cookies)

Calories per Serving: 87

On Nutrisystem, Count As: 1 SmartCarb


  • Cookies
  • 1½ cups white whole wheat flour
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1/3 cup almond milk + 2 tsp. lemon juice
  • 1 tsp. vanilla extract
  • 1/3 cup salted butter
  • ½ cup granulated sugar
  • 1 egg
  • Icing
  • 1 cup confectioners' sugar, divided
  • 3 Tbsp. boiling water, divided
  • 1/8 tsp. almond extract
  • 1 Tbsp. unsweetened cocoa powder


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Mix together the almond milk, lemon juice and vanilla extract in a cup and set aside until curdled.
  3. In a medium bowl, whisk together the flour, baking soda and salt.
  4. Beat together the butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add the egg and continue beating until fully combined.
  5. Alternate adding the dry ingredients and the wet ingredients to the butter mixture. Do this in small batches at low-speed, beginning and ending with the dry ingredients. Mix until smooth.
  6. Drop ~1 tablespoon of batter at a time onto the prepared baking sheet. Smooth slightly (but don’t flatten!) to form nice, round circles.
  7. Bake the cookies until set, but not browned (about 8-10 minutes).
  8. Allow the cookies to cool for a few minutes on the baking sheet, then move to a wire cooling rack to cool completely.
  9. Once the cookies are cool, prepare the icing.
  10. Divide 1 cup of confectioners' sugar into two bowls. Add 1 tablespoon of boiling water and the almond extract to one bowl and stir until smooth. Add the cocoa and 2 tablespoons of boiling water to the other bowl and stir until smooth.
  11. Using pastry brushes or small spatulas, spread each icing over half of each cookie. Allow the icing to dry before serving.
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