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.

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!

These cookies are perfect for the holidays and gluten free cookie exchanges 🙂

Top view of Czech black and white checkerboard cookies.

This recipe starts with one piece of dough, then you separate it into two sections and then add the chocolate ingredients into one section of the cookie dough to make chocolate, which is so much easier.


A stack of checkerboard black and white cookies.

If you love to make cookies, you will love these gluten- free international cookie recipes:


A photo of whisking dry ingredients.

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.

Wet ingredients in the dry ingredients ready to mix.

Pour the wet ingredients into the dry ingredients and mix well until you have a sturdy dough ball.

The cookie dough in a bowl.

Split the cookie dough ball in half. Put the second half in a separate bowl.

Adding cocoa to the cookie dough.

Add cocoa powder and sugar to the second cookie dough ball. Mix well.

A bowl of chocolate cookie dough.

Refrigerate the chocolate and vanilla cookie dough balls for one hour.

Rolls of cookie dough.

Break the balls of cookie dough up and roll them into thin rolls. Press the rolls of cookie dough together, alternating the vanilla and chocolate rolls.

Add as many layers of vanilla and chocolate cookie dough together.

Add as many rows as you want to make a rectangle shape. Press the layers together so the dough binds together.

Cutting out cookies.

Use a sharp knife to cut the roll into 1/2-inch cookies.

The checkerboard cookies on a cookie sheet about to be baked.


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 holiday recipes:

Gluten free black and white cookies in a gift box.

How long do you bake these cookies?

I bake these cookies at 350 degrees F for 8 minutes.

Can you make these dairy-free?

I use butter in this recipe, so it is not dairy-free. That being said, you can make this cookie recipe dairy-free with ghee or dairy-free butter. I don’t think it would work with coconut oil because it melts too rapidly. The cookies may not hold their shape or pattern with coconut oil.

  1. A large cookie sheet for baking.
  2. I loved using a standing mixer to make this recipe because it means less work, especially with this dough, as it is a bit thicker than regular cookie dough.

Gluten Free Czech Black and White Cookies

Sandi Gaertner
A fun gluten free black and white cookie recipe. These cookies look like checkerboard cookies and are fun to make.
4.88 from 8 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 20 minutes
Cook Time 8 minutes
Additional Time 1 hour
Total Time 1 hour 28 minutes
Course Gluten Free Cookies and Bar Recipes
Cuisine American
Servings 24 cookies
Calories 139 kcal


  • 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


  • 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! 
  • 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. 
  • 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.


  1. 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.
  2. If your gluten free flour blend doesn’t contain Xanthan or Guar Gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. These cookies will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.


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.


Serving: 1gCalories: 139kcalCarbohydrates: 16gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 27mgSodium: 70mgPotassium: 14mgFiber: 1gSugar: 7gVitamin A: 246IUCalcium: 12mgIron: 1mg
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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.

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