These half and half cookies cookies really give you the best of both worlds, easy to make and such a good treat… and would you believe that they’re VEGAN? That’s right, these are egg free and dairy free! A must try!

Some notes before you begin:

ROOM TEMPERATURE BUTTER
The butter shouldn’t be too soft or hard. The best way to achieve this is by cutting the butter into smaller cubes and letting it sit at room temperature for around 20 minutes before using it.

SUBSTITUTES

Butter: You can use regular butter instead of vegan butter.

Oat Milk: If you don’t have oat milk, dairy milk is absolutely fine. Any other milk should work in this recipe however it may alter the taste of your cookies.

CHOCOLATE CHUNKS:

You can use any chocolate of your choice- I’ve used Vegan Chocolate in this recipe. If using regular chocolate, anything between 40-70% cocoa works well. A higher % helps to balance the sweetness in the cookies. My personal preference is something in the middle, around 50-60%.

You can substitute the chocolate chunks for chocolate chips however using chopped chocolate allows you to control the cocoa % and it spreads a lot better than chocolate chips which tend to retain their shape. Not only do chocolate chunks give you that perfect mouthful of chocolate when you bite into the cookie, but they also help to create that beautiful rustic look.

You can pretty much use any milk and white chocolate that you enjoy the taste of in these cookies.

MARSHMALLOWS:

Adding marshmallows to this recipe is completely optional but it definitely adds a great twist to these cookies! I use Freedom Mallows, they’re Vegan and so delicious!

REFRIGERATING THE DOUGH

Refrigerating the cookie dough prevents the cookies from spreading too much when baking. I’d recommend refrigerating the cookie dough balls for around 20 minutes before baking. You can also leave the dough in the fridge overnight, or freeze it.

One of the best things about freezing your cookie dough balls is that you can make them at a later date and they still taste completely fresh! To store cookie dough balls in the freezer, all you have to do is put them into a zip lock bag. Take out as many cookie dough balls as you want to bake in one go and leave the rest in the freezer to bake later.

Half and Half Vegan Chocolate Cookies

Yield: 12 Cookies

Author: Nikita

Prep Time: 30 MinBake time: 12 MinChill time: 20 MinTotal time: 1 H & 2 M

Ingredients

Chocolate Chunk Cookie dough (White)

90g butter
45g white sugar
30g brown sugar
110g plain flour
1tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp oat milk
45g chopped vegan milk chocolate

Double Chocolate Chunk Cookie Dough (Brown)

60g butter
45g white sugar
30g brown sugar
60g plain flour
30g cocoa powder
1tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp oat milk
30g chopped vegan white chocolate
handful mini vegan marshmallows

Instructions

Line a baking tray with non-stick greaseproof/baking paper. Chop both chocolates into small-medium sized chunks and put aside.

For the Chocolate Chunk Cookie dough

In a large bowl, whisk the butter and sugars together until you get a pale fluffy texture. An electric hand mixer is the most efficient way to do this however you can do it manually using a hand whisk.
Add the vanilla extract to the butter-sugar mixture and stir.
Add the flour, salt, baking soda and baking powder and combine.
Add the oat milk and mix until all ingredients are combined.
Finally fold in the milk chocolate chunks.

For the Double Chocolate Chunk Cookie Dough

In a large bowl, whisk the butter and sugars together until you get a pale fluffy texture. An electric hand mixer is the most efficient way to do this however you can do it manually using a hand whisk.
Add the vanilla extract to the butter-sugar mixture and stir.
Add the flour, cocoa powder salt, baking soda and baking powder and combine.
Add the oat milk and mix all ingredients are combined.
Finally fold in the marshmallows and white chocolate chunks.

Combining the two doughs