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.

If you enjoyed this recipe leave a comment below!