Low Fat Black and White Cookies
Indulge in a guilt-free take on a classic New York treat with these Low Fat Black and White Cookies! Perfectly soft and cake-like, these cookies are made lighter with ingredients like unsweetened applesauce and low-fat buttermilk, while still delivering the iconic vanilla and chocolate icing duo we all love. Quick to prepare with just 20 minutes of prep time, they’re an excellent option for a healthier homemade dessert. Whether as an afternoon snack or a party favorite, these cookies combine nostalgic flavor with a modern, low-fat twist, making them an irresistible addition to your baking repertoire.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsweetened applesauce
- 0.5 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 0.5 cup low-fat buttermilk
- 1 cup powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons water
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a mixing bowl, combine the unsweetened applesauce and granulated sugar. Beat until smooth and well combined.
Mix in the vanilla extract and the egg, whisking until fully incorporated.
Gradually add the dry ingredients to the wet mixture, alternating with the low-fat buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Using a cookie scoop or tablespoon, drop rounds of batter onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the tops spring back when touched lightly.
Let the cookies cool completely on a wire rack before adding icing.
To make the white icing, whisk 3/4 cup of the powdered sugar with 1 tablespoon of water until smooth. Spread the white icing over half of each cookie using a small spatula or the back of a spoon.
To make the chocolate icing, whisk the remaining 1/4 cup of powdered sugar with the cocoa powder and 1 tablespoon of water until smooth. Spread the chocolate icing over the other half of each cookie.
Allow the icing to set completely before serving. Store in an airtight container for up to three days.
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 1916 mg | 83% | |
| Total Carbohydrate | 384.0 g | 140% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 236.5 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 208 mg | 16% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 642 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
