These Marble Cookies are so light, soft and chewy. They stay soft for days and they are eggless, dairy free and totally vegan. Only using one dough these are the best marble cookies ever.
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Why you will love this recipe
- Marble Swirled: Soft, chewy, vanilla and chocolate swirled cookie dough that’s loaded with melted vegan chocolate chips, giving you Marble Cookies that are exactly perfection with every bite.
- Split the Dough: This simple marble cookies recipes is easy to make. It only takes a few extra minutes to divide the vanilla and chocolate dough into equal parts. Then the absolutely fun part of swirling equal amounts together gives you these tasty old fashioned marble cookies.
- Vegan and Eggless: All the ingredients in these marbled cookies are vegan, dairy-free, and egg-free. The texture is perfect. The soft, delicious melted vegan chocolate chips and texture of these cookies make you want additional marble sugar cookies.
Other vegan cookie recipes you will love:
- Eggless Double Chocolate Chip Cookies (like these but more chocolate).
- Raspberry and White Chocolate Cookies
- Chocolate Chipless Cookies
- Chocolate Chunk Coconut Oat Cookies
- Chocolate Chip Cookie Bars
- Vegan Oatmeal Raisin Cookies
- Vegan Gluten Free Chocolate Chip Cookies
Ingredients
Be sure to take a look at the recipe card below for a full list of ingredients and quantities to make these vegan, dairy free, eggless Marble Cookies.
- Flour: I like organic unbleached all purpose flour for this recipe to keep it traditional.
- Melted Butter: For this recipe I used Miyokos butter and it needs to be melted (not softened) and then cooled.
- White and Brown Sugar: Both sugars are needed for this recipe to give it the perfect soft and chewy texture.
- Vegan Chocolate Chips: I like Enjoy Life brand or Tollhouse vegan chocolate chips. You can use mini chips, regular size or even chocolate chunks if you desire.
- Cornstarch:This helps the texture of the cookie keeping tender, soft and chewy.
- Vegan Yogurt: This is our egg replace, it gives the cookie moisture and helps hold it together as well as leaving it soft and delicious for about a week.
- Cocoa Powder: Make sure it's pure unsweetened cocoa powder.
Variations
- Ten out of Ten: These cookies rank 10 out of 10 for me, they are perfect. , They are super easy and quick to make, everyone will be delighted by these deliciously rich, perfect textured, and tasty cookies with swirls of chocolate and vanilla dough.
- Chopped Nuts: Feel free to add a little crunch to these tasty Marble Cookies. Grab a handful of walnuts, pecans, almonds, or macadamia nuts. I recommend chopping them up a bit before adding them to the mixture.
- Chocolate: Love, chocolate! Feel free to add extra vegan chocolate chips right into the mixture or melt and drizzle on top of these delicious vegan cookies that are free from eggs, non-dairy, and taste absolutely perfect just the way they are.
- Dairy Free: Feel free to use your favorite dairy-free yogurt for these bakery marble cookies. I used unsweetened coconut yogurt in this recipe.
How to make Marble Cookies
Step 1: In a large mixing bowl add the vegan butter and melt it in the microwave in 15 second intervals. Let cool about 10 minutes. Then whisk in the light brown sugar, granulated sugar, vanilla and vegan yogurt.
Step 2: Next add the 1 ¾ cups flour, corn starch, baking soda, baking powder and sea salt and fold to combine using a spatula or large spoon.
Step 3: Split the dough in half into two separate bowls. To one bowl add the additional 2 tablespoons of plain flour and mix. To the other bowl add the cocoa powder and mix. Fold in the vegan chocolate chips. Place in the Fridge for 30 minutes to chill.
Step 4: Pre-heat the oven to 360°F and line a baking sheet with parchment paper. Remove the dough from the fridge, (can let sit for 5 minutes to soften if needed).
Step 5: Scoop about 1 tablespoon size balls of each color, then split each. one in half this will make you have two ½ tablespoons size balls of each color. Next alternate stacking them on top each other white, cocoa, white, cocoa and then roll in your hands to create a marbled cookie.
Step 6: Repeat until all dough is used up. top with extra chocolate chips if desired. Place in the oven, I put 6 per cookie sheet and baked for 14 minutes.
Step 7: Remove from the oven and use a circle cookie cutter or the lid of a mason jar to shape them if needed and let the cool on the baking sheet. Enjoy once cooled or place in a sealed container for up to 1 week on the counter.
Expert Tips
- Evenly Split: Splitting this recipe in half gives you the best marbled cookies. If you happen to have a kitchen scale, perfect. If not, try to get as close to ½ the batter as you can. Regardless of how evenly divided these Marble Cookies are and still be chewy, soft, and perfectly tasting.
- Cool: These delightful layers of cookies taste excellent, but be sure to let the cookies cool before you grab a bite.
- Double or Triple: Hard to decide which to choose; double chocolate chip cookies or regular chocolate chip cookies? With this marble cookie recipe you don't have to choose between the two flavors, it's already combined. This marble-rolled-together cookie disappears quickly at my house, both cookies swirled together as one cookie.
- Storing: These chocolate and vanilla cookies can be placed in a sealed container on the counter for about 5 days. You can freeze these cookies in a freezer bag for up to 3 months (rolled raw dough of pre-baked cookies, either way let them thaw slightly before baking or fully before enjoying them).
Recipe FAQs
It depends on the recipe you are making, generally follow the recipe directions because it affects the cookie out come. For this marble cookie recipe I do have in the recipe directions calling you to stack the dough, vanilla, chocolate, vanilla and chocolate then roll together to create the marble texture in this cookie.
There is more than 1 way to shape the cookie dough before you bake it. Some use a cookie scoop or roll the dough into a ball in your hand while others might make shapes out of the dough. Following the recipe directions is usually the best.
More Vegan Cookie Recipes
Marble Cookies
Ingredients
- ¾ cup vegan butter melted and cooled (170 grams)
- ¾ cup light brown sugar (165 grams)
- ¼ cup granulated sugar (50 grams)
- 1 teaspoon vanilla extract
- ⅓ cup vegan yogurt room temp, plain unsweetened, I used coconut yogurt. (85 grams)
- 1 ¾ cups unbleached all purpose flour (219 grams)
- 1 ½ teaspoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon sea salt
- 1 cup vegan chocolate chips add a little more for it to be extra chocolaty
- flaky sea salt optional
- 2 tablespoons additional unbleached all purpose flour (16 grams)
- 2 tablespoons plain unsweetened cocoa powder (10.5 grams)
Instructions
- In a large mixing bowl add the vegan butter and melt it in the microwave in 15 second intervals. Let cool about 10 minutes. Then whisk in the light brown sugar, granulated sugar, vanilla and vegan yogurt.
- Next add the 1 ¾ cups flour, corn starch, baking soda, baking powder and sea salt and fold to combine using a spatula or large spoon.
- Split the dough in half into two separate bowls. To one bowl add the additional 2 tablespoons of plain flour and mix. To the other bowl add the cocoa powder and mix. Fold in the vegan chocolate chips. Place in the Fridge for 30 minutes to chill.
- Pre-heat the oven to 360°F and line a baking sheet with parchment paper. Remove the dough from the fridge, (can let sit for 5 minutes to soften if needed) scoop about 1 tablespoon size balls of each color, then split each. one in half this will make you have two ½ tablespoons size balls of each color. Next alternate stacking them on top each other white, cocoa, white, cocoa and then roll in your hands to create a marbled cookie. repeat until all dough is used up. top with extra chocolate chips if desired. Place in the oven, I put 6 per cookie sheet and baked for 14 minutes.
- Remove from the oven and use a circle cookie cutter or the lid of a mason jar to shape them if needed and let the cool on the baking sheet. Enjoy once cooled or place in a sealed container for up to 1 week on the counter.
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