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+ servings

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
Prep Time 20 mins
Cook Time 8 mins
Additional Time 1 hr
Total Time 1 hr 28 mins
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 ¼ cup at a time. Mix on low speed between each ¼ 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.


Serving: 1gCalories: 139kcalCarbohydrates: 16gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 27mgSodium: 70mgPotassium: 14mgFiber: 1gSugar: 7gVitamin A: 246IUCalcium: 12mgIron: 1mg
Keyword Czech black and white cookies, gluten free checkerboard cookies
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