Prot: 37 g, Carbs: 12 g, Fat: 3 g, Cal: 222 (1 large cookie or 4 small cookies).


Black and white cookies are a New York City staple, and they are certainly one of my favorites! I’ve been wanting to create this recipe for a while, and when the Vitamin Shoppe sent over some natural vanilla and chocolate whey proteins, I knew it was time. I’m excited to present you with these Black and White Protein Cookies!


Traditional black and white cookies have a cake-like cookie base that is iced with very sweet white and chocolate icings.


I’ve made an eggless cake-like cookie here by using whey protein with applesauce and coconut flour. The little bit of lemon extract really gives them an authentic taste, so I hope you’ll get your hands on some!


And by the way, if you’re ever in New York City and you want to taste a traditional black and white cookie, make sure you get a good one! Many of the ones you’ll find at the corner delis aren’t such great quality. Zabar’s is known for theirs, but most high-end delis and grocers have great ones, too.


These Black and White Protein Cookies are a great alternative to the real thing! Enjoy!

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5.0 from 1 reviews
Black and White Protein Cookies
Nutrition Information
  • Serves: 1
  • Calories: 222
  • Fat: 3g
  • Carbohydrates: 12g
  • Sugar: 6g
  • Fiber: 4g
  • Protein: 37g
Prep time: 
Cook time: 
Total time: 
Makes 1 large cookie or 4 small cookies.
Cookie base:
  1. Preheat oven to 325F (163C).
  2. Mix all cookie ingredients until well combined. If you need more water, add it by the ¼ teaspoon.
  3. Spoon cookie batter onto a parchment-lined cookie sheet (1 large or 4 small cookies) and use your spoon to shape them into circles.
  4. Bake for 5 minutes, and check to see if they are firm. If not, check every minute. Be sure not to over-bake these cookies! Take them out as soon as they are firm.
  5. Let cool.
  6. Put the unflavored and chocolate whey proteins in separate bowls.
  7. Add 1½ packets stevia to the unflavored, and ½ packet to the chocolate.
  8. Add 2 teaspoons filtered water to each. Mix well.
  9. If either icing is not a spreadable consistency, add more water by the ¼ teaspoon.
  10. Turn the cookies over, as you'll want to ice the bottom (flat side) of each cookie.
  11. Ice half of each cookie with the white icing, and the other half with the chocolate.
  12. Enjoy! Store in the refrigerator.
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe. (Vegan proteins would need egg whites and probably not need coconut flour, so it would be a different recipe altogether.)
Be sure to use good stevia! I've tasted some bad ones, but the Next Step stevia is quite good!
The amount of water you'll need for the icing depends on the whey you're working with. Some powders need more liquid than others.
I used unflavored whey in the icing so it would be closest to white, but vanilla will taste great, too! In that case you won't need as much sweetener.
Also, the icing will stiffen up with time. Try not to make it too much before the cookies are cool and ready to be iced.