With two kinds of cookie in every bite, these Chocolate Vanilla Marble Cookies are swirly soft-baked snacking at it’s sweetest! Vegan, gluten-free, oil-free.
There is something unusual about this recipe.
No it’s not the melding of two kinds of cookie into one, although this is my first time making a half-and-half cookie.
No it’s not that this is the first cookie recipe since last Christmas.
No it’s not the scrumptious soft-baked texture or the sweet baking scent of these two-toned cookies, although those things do come with. I don’t know what made these cookies so especially aromatic, but the cookie fumes they pump into Disney World could be based off of these exactly.
It’s something much less obvious. Something that doesn’t happen often on FF. Something you won’t notice until you scroll down to the ingredient list. Something you may like or you may not, depending on your pantry preferences.
No oat flour.
That’s right. These cookies have a very different dry ingredient base than most of my previous cookie recipes, and I have to say I am loving it! The texture is still perfectly soft and cookie-crumbly, the most noticeable difference is in the taste. Oat flour has a very distinct and sometimes overpowering taste, but these don’t have that. The delicious chocolate-meets-vanilla mix is the main flavor, as it should be.
So without oats, what is in these cookies? I used a combination of brown rice flour and tapioca starch. I must admit, I am not always the biggest fan of brown rice flour. It’s tricky to work with and almost always needs another flour or starch to help out. But the flavor is pretty neutral, it’s gluten-free, and it’s not too obscure or hard to find.
You definitely need the tapioca starch in this recipe for binding purposes. Tapioca alone = gummy. Brown rice alone = crumbly. But together they make for a great cookie consistency. You can try subbing cornstarch but I cannot guarantee the results as I have only tested them with tapioca starch (or tapioca flour, they are the same thing).
If you are not gluten-free, you could use wheat flour in place of both the brown rice and tapioca flours.
To create the marbled effect, simply divide the dough in two, add cacao powder to one half, and then break off little chunks of each type of dough and smush/roll them together as artistically as possible. By the seventh or eighth cookie you will be a pro, I promise.
Happy swirly, sweet, oat-free snacking!Print
Chocolate & Vanilla Marble Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
With two kinds of cookie in every bite, these Chocolate Vanilla Marble Cookies are swirly soft-baked snacking at it’s sweetest!
- 1 1/2 cup brown rice flour
- 1/2 cup tapioca starch
- 1/2 cup coconut sugar
- 1 tsp baking powder
- Pinch of salt
- 3/4 cup full-fat coconut milk
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp cacao powder
- Preheat the oven to 375F.
- In a large mixing bowl, combine the brown rice flour, tapioca starch, coconut sugar, baking powder, and salt. Stir briefly to combine.
- Add the coconut milk, maple syrup, and vanilla. Mix to form a dough.
- Divide the dough in half. Transfer one half to a separate bowl and add the cacao powder plus 1 extra tablespoon of coconut milk. Mix until well combined.
- Break off 4-6 small chunks of each type of dough. Roll them into a ball swirling/marbling as you roll. Repeat until all the dough is gone.
- Arrange on a baking sheet lined with parchment paper. Gently press with your hand or a glass to flatten the cookies.
- Bake for 10 minutes at 375F. Cool for at least 10-15 minutes before removing from the pan and eating.
- Keep in an airtight container for up to 1 week.
Yay!! I have an oat intolerance so I’d love to see more oat-free recipes! Do you think I could use banana milk instead of coconut milk?
The higher fat content of the coconut milk is what keeps them really moist, so they will be drier with banana milk but you are welcome to try it 🙂
Demeter | Beaming Baker says
Wait, NO oat flour??? Woah!!! Imagine me making the Home Alone face. Like 500x in a row! 😉 So fascinating that you used brown rice flour and tapioca starch. I’ve always been super curious about those two! Now that they have your seal of approval, I’ve got to start investigating it. 🙂 Meanwhile, I’m envisioning all kinds of artsy and wonderful montages of you putting together these beautifully marbled cookies. And I may or may not be dreaming about a big old plate of these in front of me… Hint hint. 😉 Hope you have an awesome weekend. Chat soon! xoxo
Mmmhmm yep, I have the super shocked Demeter mental image in my head very vividly–I know how you feel! I was almost as shocked and I knew it was happening all along? I actually discovered this little cookie company on IG that makes vegan oil-free cookies with this blend of flours so that’s where the inspo came from. Branching out is fun…sometimes. Sometimes now (I’m looking at you coconut flour?) I’ll get to work on that montage asap for ya my bestie! <333
So according to us, they should make today some random/weird food holiday all about swirled desserts! I’d absolutely celebrate with one of these swirly, twirly cookies. Love the cute crinkles on top, too! I’ve actually never used brown rice flour OR tapioca starch…I always see them in recipes but honestly I’m a little intimidated! This recipe looks like the perfect simple but oh so yummy one to start with, though. Yum!!
Ha you are right, we are both on the chocolate swirling trend today! I was too excited about the banana flour coincidence to even notice that. The health food store flour section just keeps getting more and more vast, I totally feel ya on the intimidation factor. I’ll just stick to my familiar few over here please!! I have to admit, I have actually never tried chickpea flour so we both have some exploring to do…or not 😀 Good old oat is always there for backup!
Nisha / @rainbowplantlife says
I just love this easy cookie recipe! I can’t wait to try it!
Thanks Nisha! Keep the cookie simple so there’s more time to have fun with the swirling part 🙂
Ohh i need to try these!! Thank u for thw recipe! But is it possible to make them with white rice flour instead of brown rice?
And could i also try them with compleatly other flours? Like would oat flour actually work for these as well haha? Xx
Hi Alice! White rice flour by itself is very sticky, I’m afraid they would end up gummy. You could make them with oat though, but you will need to decrease the amount since oat flour absorbs a lot more moisture. I would try 1 cup oat flour to start and then add more as needed to achieve the same sticky but manageable dough consistency as in the video. 1/4 cup tapioca flour with the oat would make for a better texture, but it’s not a must. Hope that helps!
So combining white rice flour and tapioca would not work? Is brown rice flour a lot different from white?
White rice is much stickier than brown, I’m afraid that would make for a gummy texture especially with the tapioca in there too. You are always welcome to give it a shot, but brown rice is better in this recipe. Sorry!
Jennifer W says
Can I use spelt flour for the brown rice flour? thank you!
I haven’t tried it with spelt myself, but since it is similar to wheat yes I think that should be just fine!
Jennifer W says
Hi Natalie, so i just use the same amount for spelt flour as the brown rice flour and use the same amount of tapioca starch?
Sorry for the confusion.
I really cant wait to make this and I really love your recipes since they are very healthy and oil free <3
HI Jennifer, I should’ve been more clear sorry! You can probably get away with using all spelt, so in place of both the tapioca and brown rice flour. It will come out to around the same 2 cups total, but since all flours absorb different amounts of moisture I would maybe start with 1 1/2 cup spelt flour and just add more in small increments until you get a sticky but rollable dough like in the video. Hope that makes sense!
Hehe!! Cookie fumes…ah, yes. ?? Yep, I totally expected oat flour! I even replayed the beginning of the video to make sure I saw that correctly! What a simple, yet delicious cookie!! It was so fun to watch you combine the two doughs…I’ve never made a marble cookie before. These look perfect for dunking in a glass of milk! I’ll have to check and see if I have some brown rice flour and give these a try! ❤
I have just been all over the place with different funky flours lately, and loving it! Pantry is feeling a little crowded though I must admit 😀 Tigernut and banana flour have been involved in a few experiments this week too, I feel like I finally don’t fail EVERY time I attempts something grain free lol. The marbling magic part is my favorite, I am already imagining other flavor combos there too! Have a lovely weekend Mandy <3
Leah M | love me, feed me says
These are so fun!! The best of both worlds <3 I love the idea of coconut milk as the fat for cookies!! Genius. Also excited to try out that flour power team.
You are a cookie marbling superstar.
Hahaha “flour power team”–I like your description much better 🙂 It’s funny how you will find these certain flour pairs that just work, I’ve been experimenting with all sorts of new and different ones lately. And coconut milk, coconut milk in everything over here. I love switching it up sometimes!
The Vegan 8 says
Haha! You are too cute!! No oat flour! Yes, love seeing the rice flour and tapioca combo! I love the combo and use it in many of my cookie recipes! Binds SO well! Better than oat and almond! The marble effect is classic and so pretty too! I like that you added both sweeteners too for a really yummy sweet cookie taste. I’ve eaten so much junk while on my Disney trip, because it’s so hard to find anything oil-free, so I need a sugar detox when I return, lol! But will love to try these in the near future! Chocolate and vanilla belong together and I can imagine the wonderful aromas!!! Loved the video too, seeing it in action!!
The Disney comment may or may not have been inspired by your last post and Disney World talk 🙂 Healthy food + disney world just don’t fit together no matter how hard you try, but there’s always next week to get back to oil-free and healthy food! Yes this flour combo works great in cookies I can see why you use it. Oat just makes things so dry so easily, especially when you start with a thicker dough not a batter. The marbling is just fun, I’m already over here dreaming up some sort of peanut butter + _______ marbled cookie now 😀
Hey Natalie! I am going to try this!! But, do you think i can cut the sugar to 1/4? I don’t like my cookies very sweet :/ Also, almond milk can work?? Thank you 😉
Sure, 1/4 cup of sugar will be fine! The coconut milk is much higher in fat than almond and is what keeps the cookies really moist, so if you sub almond milk they will be drier–up to you 🙂
Bianca | Elephantastic Vegan says
These look so fancy! What a great idea to put the marble look into cookies! I don’t know if it’s just a coincidence or if my head was slowly planting the need for a marble cake when I saw these on social media, but I’m having a marble cake in the oven – as I write this 😀
Oooh fun!! I hope it came out marbled and marvelous–share soon?
Bianca | Elephantastic Vegan says
It didn’t came out perfectly, so it needs a bit of adaption (buuhuuuu I see more marble cakes in the future 😀 ). If I get it to work in time, I was planning to include it in the cookbook 🙂
I can’t wait to give these a try!!! I’ve been into rice flour lately myself. Any chance you have tried using Arrowroot starch/flour instead of the tapioca? I’ve read they can be interchangeable but am not entirely sure. I remembered to get coconut milk at the store but forgot the tapioca starch! I may have to give it a try with the arrowroot anyway, but I’m curious if you’ve tried the substitution.
Yay for marble cookies 🙂
Haven’t tried it, but I do think it could work as I have used them interchangeably in other recipes before. Yay for remembering the coconut milk, that makes a big difference 🙂 Good luck Sarah!
Hi, I don’t use any sit up. Do you think it would work with dates and how would you do it?
I haven’t tested this recipe with dates, and that is quite a big change to make to any recipe so I can’t tell you how to do so without testing it myself. You could try this recipe instead that is already date-sweetened and just add cacao powder to half the batter for the swirl effect: https://www.feastingonfruit.com/easy-vegan-chocolate-chip-cookies/
What about almond or coconut flour?
I haven’t tested this recipe with either of those, but I have lots of other almond flour and even a few coconut flour cookies that you could make instead.
Maybe try these two recipes swirled together:
Do you have the ingredient measurements in grams please?
I don’t for this one unfortunately, is there a certain ingredient you wanted? I can probably figure it out…
Aka tapioca flour, but cornstarch will work too!