• Leanne Maala - For Micah Siva

Passover Friendly Grain-Free Black and White Cookies

Pass the cookies, please!

Passover Friendly Grain-Free Black and White Cookies

The Jewish holiday of Passover is fast approaching, and while I talked a bit about diet restrictions in my other Passover recipes but that doesn’t mean we’re skipping on desserts for eight whole days.

Black and White Cookies are a staple in Jewish Delis kitchens everywhere. They are my husband’s favorite cookie, and whenever we pop into our local deli, his eyes light up and I can’t help but buy him a massive cookie.

This recipe is my personal take on the cult classic, my Passover Friendly Grain-Free Black and White Cookies.

To be kosher for Passover, desserts can’t be made with flour so I worked around the restrictions by using trusty substitutes anyone can find at their local grocer and swapped out a few ingredients for healthier options. Sweet and chewy all while being gluten-free. These Passover pastries are tasty treats that taste even better when they’re good for you, after all.

Whether you’re hosting a Seder or attending a friend’s, whip up batches of these Passover Friendly Grain-Free Black and White Cookies that everyone’s sure to love.

Passover Friendly Grain-Free Black and White Cookies


Passover-Friendly Grain-Free Black and White Cookies

Author: Micah Siva

Makes 16 cookies

Total time: 60-75 minutes

Cook time:15 minutes


  • 6 tbsp butter, room temperature

  • ⅓ cup cane sugar

  • 1 egg + 1 egg yolk

  • 1 tsp vanilla extract

  • 1 ¼ cup almond flour

  • ¼ cup coconut flour

  • 2 tsp cornstarch or passover alternative

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp sea salt


  • 1 ½ cup icing sugar (kosher for passover, if needed)

  • 2 tbsp milk

  • ½ tsp vanilla extract

  • 1 tbsp cocoa powder

  • ¼ tsp sea salt


  1. Preheat the oven to 350F. Line a tray with baking paper.

  2. Combine butter and sugar until light and fluffy. Add eggs, and vanilla until incorporated.

  3. Add almond flour, coconut flour, cornstarch, baking powder, baking soda, and salt, mixing until incorporated.

  4. Scoop batter by the tablespoon onto the baking tray. Flatten slightly.

  5. Bake for 10-12 minutes, or until golden.

  6. Let cool on the baking tray. Set aside.

  7. Make the frosting: in a medium bowl, combine icing sugar, milk, and vanilla until smooth. Divide in half. Add the cocoa and sea salt to one half, mixing to combine.

  8. Dip the flat bottom of the cookie into the white frosting. Let dry.

  9. Use a spoon to spread the chocolate frosting on one half of the cookie.

  10. Let dry on a drying rack.

  11. Enjoy!

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