Marble Cookies

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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.

Prep Time10

Cook Time14

cooling melted butter 10 min. and chilling in the fridge 30 minutes.40

Total Time1 4

Course: Cookie, Cookies/Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 313kcal

Author: Michele

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.

Video

Notes

Butter: I like to use Miyokos.

Yogurt: I like the So Delicious brand.

Chocolate: I like Enjoy Life, Pascha, Toll House plant based and Endangered Species chocolate bars.

Measuring the butter: If you do not have a full stick of butter with measuring lines on it, I use the "dry cup method" for measuring the butter, scoop the butter into a dry measuring cup and level it off with the back of a butter knife. I also recommend using a kitchen scale if you have one. Butter gets measured before melting it.

Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the cup of a butter knife. If you have a kitchen scale it would be more accurate to use that.

Measuring brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the cup and pack it firmly. If you have a kitchen scale it would be more accurate to use that.

Measuring flour: To measure all purpose white flour, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour, spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on white all purpose flour, not all flours weigh the same so please make sure that if you are substituting a different flour such as oat, gluten free or any others that the best way to measure would be using the dry cup method.

Storing fresh: Placing baked goods in a sealed container is usually the best way, if it’s a cookie you can also add a piece of plain white bread to help the cookies stay soft and moist. The cookies will absorb the moisture from the bread so that’s why it’s important that the bread is plain white so the cookies don’t take on the flavor of the bread.

Storing the dough: Store the cookies in a sealed container at room temperature for 3 days. (Best practice is with a piece of white bread in the container to keep the cookies soft, it's not joke it works). You can also freeze the dough by scooping them out into cookie balls and placing them on a parchment paper lined baking sheet in the freezer until frozen and then store them in a freezer zip lock bag for up to 3 months. To bake them, let them thaw out on the counter for about an hour or in the fridge overnight, then bake according to directions.

Nutrition