These vegan marble cookies are soft and chewy on the inside with a little crisp around the edges. Two doughs swirled into one quick and easy marble cookie that’s just as delicious as it is stunning.
These are the cookies for your indecisive moments. For when you’re not sure if you’re craving chocolate, vanilla, or both. They’re the perfect blend of vanilla and chocolate in one soft and chewy cookie baked until soft in the middle and crispy on the edges.
We’ve been obsessed with these marbled cookies for months and are so excited to share them with you. Plus, this recipe couldn’t be easier made without the use of a stand mixer or any special ingredients. The best part? This recipe is perfect for freezing! We freeze our cookie dough into balls and bake straight from the freezer when craving a sweet treat.
Why you’ll love this recipe:
- Quick and easy to make.
- Perfect blend of chocolate and vanilla.
- Chewy centre with crispy edges.
Top tips or making perfect vegan cookies:
- Beat the butter and sugar well. Part of making the perfect cookie is beating the butter and sugar well enough. For this recipe we use melted vegan butter and mix with both brown and granulated white sugar. Using a rubber spatula mix until combined and smooth.
- Don’t over-mix the dough. Once you add the flour you’ll want to be very careful about how much your mixing the cookie dough. Over mixing flour with promote gluten development leading to a tough cookie.
- Use a cookie scoop. For even cookies that bake at the same time a cookie scoop is perfect! A simple tool that keeps cookie dough all a similar size. Alternatively you can weigh out the cookie dough.
- Have fun marbling the dough. For the best looking cookies, take a scoop of each dough and press into one ball. Then cut in half and flip to make a checkerboard like pattern, repeat one last time and roll into a ball.
- Bake for 11-12 minutes. You’ll think the cookies aren’t fully baked but we promise you they are baked just enough. They’ll continue to bake on the baking sheet after being removed from the oven. Plus they give you that perfectly fudgy centre like brownies!
- Make perfectly round cookies with a cookie cutter. For perfectly round cookies, take a cookie cutter larger than the baked cookies place it over the cookie and scoot it until it’s perfectly round. This is a trick we learned from Cloudy Kitchen.
Ingredient Notes:
- All-Purpose Flour – We use the store brand unbleached all-purpose flour. For us that’s the no name brand. Any all-purpose flour should work for this recipe.
- Flax Egg – A combination of ground flaxseeds and lukewarm water to make a gelatinous mixture similar to an egg. This is our go-to egg substitute for vegan cookies.
- Cocoa Powder – This is what gives these cookie their marbled look. We use our store brand cocoa powder, for us that’s no name.
- Sugar – This recipe calls for both granulated sugar and brown sugar. If it’s of concern for you, some granulated sugar is filtered through bone char. However if you’re in Canada most is vegan-friendly.
- Vegan Butter – This recipe uses the Becel Plant-Based Sticks. We recommend using that for the most accurate results, but if you have a favourite vegan butter brand you can use that instead.
Other vegan cookies you’ll love:
- Small Batch Chocolate Chunk Cookies
- Oatmeal Chocolate Chunk Cookies
- Vegan Brownie Cookies
- Vegan Popcorn Cookies
- Vegan S’mores Cookie Bars
How to make Vegan Marble Cookies:
Chocolate Marbled Cookies
For when you’re craving chocolate and vanilla these Chocolate Marbled Cookies are just what you need. They come together with minimal ingredients and in under 30 minutes!
Print Pin ItServings: 16 cookies
Ingredients
Vanilla Dough:
- 113 g (½ cup) vegan butter, melted
- 150 g (¾ cup) brown sugar
- 50 g (¼ cup) granulated sugar
- 1 flax egg, (1 tbsp ground flaxseed + 3 tbsp lukewarm water)
- 1 tsp vanilla extract
- 180 g (1½ cups) all-purpose flour
- 1/2 tsp baking soda
Chocolate Dough:
- 113 g (½ cup) vegan butter, melted
- 150 g (¾ cup) brown sugar
- 50 g (¼ cup) granulated sugar
- 1 flax egg, (1 tbsp ground flaxseed + 3 tbsp lukewarm water)
- 1/2 tsp vanilla extract
- 160 g (1⅓ cups) all-purpose flour
- 20 g (¼ cup) cocoa powder
- 1/2 tsp baking soda
Instructions
Before you start: Prepare the flax eggs in separate bowls and let set until thickened.
Make the vanilla dough:
- Combine melted vegan butter, brown sugar, and granulated sugar in a small bowl using a rubber spatula. Mix for 2-3 minutes or until the mixture is smooth and lightens in colour.
- Mix in the thickened flax egg and vanilla extract until combined.
- Fold in the all-purpose flour and baking soda until no dry patches of flour remain. Don’t over mix.
- Set the bowl in the fridge while making the chocolate dough.
Make the chocolate dough:
- Combined melted vegan butter, brown sugar, and granulated sugar in a small bowl using a rubber spatula. Mix for 2-3 minutes or until the mixture is smooth and lightens in colour.
- Mix in the thickened flax egg and vanilla extract until combined.
- Fold in the all-purpose flour, cocoa powder, and baking soda until no dry patches of flour remain. Don’t over mix.
- Set the bowl in the fridge for 15 minutes.
Make marbled cookies:
- Preheat the oven to 350°F. Line 1-2 baking sheets with a silicone baking sheet or parchment paper. Set aside.
- Using a 1½ tbsp cookie scoop, scoop vanilla dough and set aside. Then scoop the chocolate dough. Combine the two scoops and roll between the palm of your hands. Rip in half, rotate one half 90 degrees and press together, then roll between your palms again. You can stop here or split one more time if you’d like for extra marbling. Place the rolled cookie on the prepared baking sheet.
- Repeat the last step for the remaining cookie dough.
- Place the cookie dough balls 2 inches apart – these will spread quite a bit. You can use 1 or 2 baking sheets, but you will likely need to bake in batches. You can also freeze some of the cookie dough balls and bake from frozen at a later date.
- Bake cookies for 11-12 minutes, until just slightly golden brown around the edges. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to continue to cool. Bake remaining cookies if necessary.
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