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
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.