Soft-baked vegan cookies with a striking half-vanilla, half-chocolate dough swirl, loaded with melty dark chocolate chunks in every gooey bite. These eye-catching cookies offer the best of both flavor worlds in one plant-based treat — perfect for when you can’t decide between chocolate and vanilla.
Why You’ll Love This Recipe
Half and Half Vegan Cookies are as fun to make as they are to eat. With two distinct flavors in every cookie, they’re a great way to satisfy mixed cravings — rich cocoa on one side, warm vanilla on the other, all brought together with gooey vegan chocolate chunks. These cookies are entirely dairy-free, egg-free, and simple to prepare, making them ideal for both seasoned vegan bakers and newcomers looking for a crowd-pleasing dessert.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Vanilla Dough:
- vegan butter, softened
- brown sugar
- maple syrup
- vanilla extract
- all-purpose flour
- baking soda
- salt
- vegan chocolate chunks
Chocolate Dough:
- vegan butter, softened
- brown sugar
- plant milk (almond, soy, etc.)
- vanilla extract
- all-purpose flour
- unsweetened cocoa powder
- baking soda
- salt
- vegan chocolate chunks
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Vanilla Dough: In a mixing bowl, cream together the vegan butter and brown sugar until smooth. Add maple syrup and vanilla extract. Stir in the flour, baking soda, and a pinch of salt until a soft dough forms. Fold in the vegan chocolate chunks.
- Chocolate Dough: In a separate bowl, cream together vegan butter and brown sugar. Add the plant milk and vanilla extract. Combine flour, cocoa powder, baking soda, and salt, then mix into the wet ingredients. Fold in the chocolate chunks.
- Take equal portions from each dough and press them together to form one cookie ball. Lightly flatten and shape the dough ball into a half-and-half pattern.
- Place on the prepared baking sheet. Repeat for the remaining dough.
- Bake for 10–12 minutes, until edges are just set and centers remain soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
Servings: 6 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Calories per serving: 290 kcal
Variations
- Mini Cookies: Use smaller portions of dough to create bite-sized half-and-half cookies; reduce bake time to 8–9 minutes.
- Nutty Additions: Fold in chopped walnuts or pecans for a crunchy twist.
- Gluten-Free Version: Substitute with a 1:1 gluten-free flour blend to make the cookies gluten-free.
- Extra Chocolatey: Add a few extra chocolate chunks to the tops of the cookies just before baking.
- Flavor Boost: Add a pinch of espresso powder to the chocolate dough for a mocha-style variation.
Storage/Reheating
Store cooled cookies in an airtight container at room temperature for up to 4 days.
For longer storage, freeze baked cookies in a sealed bag for up to 2 months. Thaw at room temperature.
To reheat, warm in the microwave for 10–15 seconds for a soft, just-baked texture.
FAQs
Can I make the dough ahead of time?
Yes, the cookie dough can be prepared and stored in the refrigerator for up to 24 hours before baking.
Are these cookies freezer-friendly?
Absolutely. You can freeze the unbaked dough balls or the fully baked cookies for convenient snacking later.
Can I use coconut oil instead of vegan butter?
Yes, use refined coconut oil for a neutral flavor. The texture may be slightly different but still delicious.
What kind of plant milk works best?
Almond, soy, oat, or any unsweetened plant milk works well in this recipe.
Do I need to chill the dough?
Chilling is not required but can help prevent spreading if your kitchen is warm or the dough feels too soft.
Can I make them gluten-free?
Yes, simply substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Are these cookies overly sweet?
They strike a balanced sweetness due to the maple syrup and brown sugar, especially when paired with dark chocolate chunks.
Can I use cocoa nibs instead of chocolate chunks?
Yes, cocoa nibs will provide a more bitter, crunchy texture, but work well if you prefer less sweetness.
How do I get the perfect half-and-half look?
Roll each dough into a ball separately, press them together, and gently twist before flattening to achieve a nice contrast.
Can I double the recipe?
Yes, simply double all ingredients for a larger batch — perfect for sharing or storing.
Conclusion
Half and Half Vegan Cookies are a playful, visually striking treat that marries two classic flavors into one satisfying bite. They’re soft, rich, and full of melty chocolate, all while being completely plant-based. Whether you’re baking for friends, family, or just yourself, these cookies deliver comfort, creativity, and flavor in every batch.
Print
Soft-baked vegan cookies with a striking half-vanilla, half-chocolate dough swirl, loaded with melty dark chocolate chunks in every gooey bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- Vanilla Dough:
- 1/4 cup vegan butter, softened
- 1/4 cup brown sugar
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 tsp baking soda
- Pinch of salt
- 1/4 cup vegan chocolate chunks
- Chocolate Dough:
- 1/4 cup vegan butter, softened
- 1/4 cup brown sugar
- 1 tbsp plant milk (almond, soy, etc.)
- 1/2 tsp vanilla extract
- 1/2 cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp baking soda
- Pinch of salt
- 1/4 cup vegan chocolate chunks
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- For the vanilla dough: Cream the vegan butter and brown sugar together. Add maple syrup and vanilla. Mix in flour, baking soda, and salt until a dough forms. Fold in chocolate chunks.
- For the chocolate dough: Repeat the same process, mixing in the cocoa powder with the flour before adding to the wet mixture. Fold in chocolate chunks.
- Take equal portions of each dough and press them together to form one large half-and-half cookie dough ball. Slightly flatten and shape.
- Place on the baking sheet and bake for 10–12 minutes, until the edges are set but centers remain soft.
- Let cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use softened, not melted vegan butter for best texture.
- Chill dough for 10 minutes if it’s too soft to shape.
- Substitute coconut sugar for a refined sugar-free option.
- For crispier cookies, bake an extra 1–2 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 290 kcal
- Sugar: 17g
- Sodium: 105mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg