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!
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.