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Soft-baked vegan cookies with a striking half-vanilla, half-chocolate dough swirl, loaded with melty dark chocolate chunks in every gooey bite.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Take equal portions of each dough and press them together to form one large half-and-half cookie dough ball. Slightly flatten and shape.
  5. Place on the baking sheet and bake for 10–12 minutes, until the edges are set but centers remain soft.
  6. 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

Find it online: https://yumfoodusa.com/half-and-half-vegan-cookies/