If you love to make cookies, these tasty gluten free Czech Black and White Cookies are a lot of fun. Their fun checkerboard appearance is easy to make!
If you have difficulty deciding if you want chocolate or vanilla cookies…these fun checkerboard cookies will help you get both! These gluten-free cookies are the best of both worlds! If you love cookies from different countries, try these Gluten Free Pfeffernusse Cookies too.
These cookies are perfect for the holidays and gluten free cookie exchanges 🙂
I was excited to make these cookies since my husband’s family is from the Czech Republic. He grew up eating all sorts of fun cookies! Making a gluten free version of his childhood favorites has been a goal of mine.
These cookies have a tough name to pronounce: linecke testo dvoubarevne (pronounced lih-NETS-keh TAYS-toh dvaw-oo-bah-RREV-nay). And if you make them in this cute checkerboard, add the word sachovnice to the end of the name! It is a total mouthful!
Tips For Success
For more cookie-baking tips, read my Gluten-Free Cookie Troubleshooting Guide.
Allergen Information:
These homemade Czech cookies are gluten-free, nut-free, soy-free, and oat-free. Make them dairy-free using plant-based butter.
This recipe starts with one piece of dough, which you separate into two sections. Then, you add the chocolate ingredients to one section of the cookie dough to make chocolate, which is so much easier.
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- I used Anthony’s Cocoa Powder – I like that this brand tests its products to ensure they are gluten free. They also make a Dutch process cocoa which gives a richer chocolate flavor.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten free flour blend – I used tested this cookie recipe with the flour blend listed above. Other blends should work, but you may need to tweak the wet and dry ingredient ratios a little if your blend is starchy.
- Butter – Use unsalted butter.
- Egg – I recommend using size large eggs.
- Vanilla – Use pure vanilla extract in this cookie recipe.
If you love to bake cookies, you will love these gluten-free international cookie recipes:
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- Gluten Free Vanille Kipferl Cookies (Austrian)
- Gluten Free Pfeffernusse Cookies (German)
- Gluten Free Russian Tea Cookies (Russia)
Step-By-Step Photos and Directions:
The first step to making these gluten free black and white cookies is to add the dry ingredients to a bowl and whisk to blend. Add the wet ingredients to a separate bowl and mix well.
Add the wet ingredients to a bowl and whisk to blend.
Pour the wet ingredients into the dry ingredients and mix well until you have a sturdy dough ball.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Split the cookie dough ball in half. Put the second half in a separate bowl.
Add cocoa powder and sugar to the second cookie dough ball. Mix well.
Refrigerate the chocolate and vanilla cookie dough balls for one hour.
Break the balls of cookie dough into thin rolls. Press the rolls together, alternating the vanilla and chocolate rolls.
Add as many rows as you want to make a rectangle shape. Press the layers together so the dough binds together.
Use a sharp knife to cut the roll into 1/2-inch cookies.
Place the cookies on a parchment paper lined cookie sheet and bake the cookies at 350º F for 8-9 minutes. Remove them and place on a cooling rack by sliding the parchment paper directly onto the cooling rack.
Fun variations:
This gluten free checkerboard cookie recipe is so much fun to make! You can do so much with this dough combination. Try rolling out both the white and chocolate layers. Lay the chocolate layer over the vanilla layer and press together. Roll the dough to make spiral cookies!
More Gluten-Free Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Czech Black and White Cookies
Ingredients
- 2 ½ cups gluten free flour blend (*see note)
- 1 cup butter (*see note)
- ¾ cup sugar
- 3 tablespoons cocoa powder
- 2 teaspoons pure vanilla extract
- 1 egg large
Instructions
- Add all of the wet ingredients to a standing mixer and mix on low, gradually increasing the speed to medium.
- *Turn off the mixer each time you add dry ingredients so they don’t go flying all over your kitchen!
- Slowly add the dry ingredients 1/4 cup at a time. Mix on low speed between each 1/4 cup. Your cookie dough will be somewhat firm like the pictures above.
- Divide the dough in half and put each half into two bowls.
- Add cocoa and 1 tablespoon additional sugar to one bowl. Mix well. This is your chocolate part of the cookies.
- Now you get to use it like playdough! Get a piece of wax paper and lay on the counter. Tear off pieces of cookie dough from both piles and roll like snakes!Â
- Alternate vanilla and chocolate rolls, pressing together firmly (without smooshing them). Create 3-4 layers of snakes.
- Use the wax paper to gently press the layers together. If you look at my photos, you can see tiny gaps…I didn’t press enough when adding each vanilla and chocolate roll.Â
- Wrap the roll in plastic wrap and refrigerate for an hour or more.
- Preheat the oven to 350º F.
- Remove the plastic wrap and line a cookie sheet with parchment paper.
- Use a sharp knife to slice cookies from the roll. (See photo above.)
- Lay each cookie flat on the cookie sheet. Bake for 8 minutes. Cool on a cooling rack.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn’t mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan or Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These cookies will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
These are awesome!! My kids had a lot of fun rolling out the dough, and of course eating them after 😉
I am so glad they liked making these. My kids had a lot of fun too.