Whole Wheat Chocolate Vanilla Swirl Cookies | eggless bakery style cookies recipe – A classic combination of vanilla and chocolate, presented in a different way with these melt in mouth eggless cookies
About This Recipe
These eggless chocolate vanilla cookies not only looks pretty, but are also great to learn in a fun way. You can call them marble cookies or swirl cookies, but they look absolutely pretty and you cant wait but pop one in your mouth as soon as you see them.
There are many patterns and ways to make chocolate vanilla cookies. We have already shared the recipe for Eggless Checkerboard Cookies.
We have not used all purpose flour (or maida) for preparing these cookies. Instead we have prepared these cookies using 100% whole wheat flour.
Tips & Tricks
- Sift wheat flour through a very fine sieve.
- We have used unsalted butter in the recipe and hence added pinch of salt. But if you are using salted butter, skip adding salt.
- It is important to make both dough separately. Otherwise it becomes difficult to mix cocoa powder in the vanilla dough and we end up over-kneading the dough, which will affect the cookie texture.
- This much quantity yields 11 cookies. We have divided both the dough in 32 portions each. We will need 3 vanilla and 3 chocolate balls for each cookie.
- You don’t need to be specific but number of portions for vanilla and chocolate should be equal.
- If in the end you feel, you don’t have 6 portions (3 vanilla and 3 chocolate) then you can combine whatever portions are remaining and shape a cookie.
- If you feel dough is too dry and crumbly then add little milk only till you are able to shape a ball. Do not add more milk as cookies will turn hard.
How to make Chocolate Vanilla Swirl Cookies – Step by Step Recipe
Vanilla Dough
- In a bowl, combine butter (room temperature), caster sugar and vanilla essence. Whisk well till light and fluffy and you notice that sugar granules have melted.
- Now to this – sift and add all the dry ingredients – wheat flour, baking powder and salt. Mix everything well. If you feel dough is too dry and crumbly then add little milk only till you are able to shape a ball. Do not add more milk as cookies will turn hard.
- Cover and keep this dough aside till we prepare chocolate cookie dough.
Chocolate Dough
- In a bowl, combine butter (room temperature) and caster sugar. Whisk well till light and fluffy and you notice that sugar granules have melted.
- Now to this – sift and add all the dry ingredients – wheat flour, cocoa powder, baking powder and salt. Mix everything well. Add little milk gradually till you are able to shape a ball. Do not add more milk as cookies will turn hard.
Preparing Cookies
- Take vanilla dough on a flat surface and spread the dough into a small rectangle shape.
- Cut into small portions. We have divided the dough in 32 portions. Make round balls. Keep the balls covered. Repeat this for chocolate dough as well.
- You don’t need to be specific but number of portions for vanilla and chocolate should be equal. We will need 3 vanilla and 3 chocolate balls for each cookie. This much quantity yields 11 cookies.
- If in the end you feel, you don’t have 6 portions (3 vanilla and 3 chocolate) then you can combine whatever portions are remaining and shape a cookie.
- Take 3 balls of each color and arrange them alternately. Gently press the balls on the outside to form one ball and it will resemble a flower shape. Grease palms with little butter. Roll the ball in a circular motion between the two palms and press gently. Do not press much since cookies will spread slightly after baking.
- You can refer to our video recipe and step-wise instructions for detailed explanation on how to shape the cookies.
- Line a baking tray with parchment paper.
- Bake the cookies at 170°C in a pre-heated oven (pre-heat for 170 degrees) for 15-20 mins or till you see light brown edges. Baking time depends on your Convection/OTG. We suggest you remain alert after 15 minutes. Cookies will be soft when you take them out of the oven. They will turn crisp once they get slightly cool. Let the cookies come to room temperature and then check. If it’s not crisp, then bake for a few more minutes.
- If you are using a Convection, then place lower grill rack and then put your baking tray on it.
- Cool the cookies on a cooling rack and store in an airtight container.
More Eggless Cookies Recipes –
Kaju Badam Cookies
Whole Wheat and Jaggery Chocolate Chip Cookies
Multigrain Nankhatai
Eggless Checkerboard Cookies
Eggless Whole Wheat Cranberry Cookies Recipes
Eggless Gingerbread Cookies
Also, do have a look at other Eggless Baking recipes on the blog.
Recipe Card
Whole Wheat Chocolate Vanilla Swirl Cookies Recipe
A classic combination of vanilla and chocolate, presented in a different way with these melt in mouth cookies
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Ingredients (1 cup = 240 ml)
Vanilla Dough
Dry Ingredients
- ¼ cup whole wheat flour/gehun ka atta (30 grams)
- pinch baking powder (or 1/16 teaspoon)
- pinch of salt
Wet Ingredients
- 1 tablespoon caster sugar (20 grams)
- 1 tablespoon unsalted butter (20 grams) room temperature, if using salted butter, skip adding pinch of salt
- ¼ teaspoon vanilla essence
- ½ - 1 teaspoon milk only if required to combine the dough
Chocolate Dough
Dry Ingredients
- ¼ cup whole wheat flour/gehun ka atta (30 grams)
- 1 teaspoon cocoa powder
- pinch baking powder (or 1/16 teaspoon)
- pinch of salt
Wet Ingredients
- 1 tablespoon caster sugar (20 grams)
- 1 tablespoon unsalted butter (20 grams) room temperature, if using salted butter, skip adding pinch of salt
- 1-2 teaspoon milk
Instructions
Vanilla Dough
- In a bowl, combine butter (room temperature), caster sugar and vanilla essence. Whisk well till light and fluffy and you notice that sugar granules have melted.
- Now to this – sift and add all the dry ingredients - wheat flour, baking powder and salt. Mix everything well. If you feel dough is too dry and crumbly then add little milk only till you are able to shape a ball. Do not add more milk as cookies will turn hard. We have added about 1/2 teaspoon milk.
- Cover and keep this dough aside till we prepare chocolate cookie dough.
Chocolate Dough
- In a bowl, combine butter (room temperature) and caster sugar. Whisk well till light and fluffy and you notice that sugar granules have melted.
- Now to this – sift and add all the dry ingredients - wheat flour, cocoa powder, baking powder and salt. Mix everything well. Add little milk gradually till you are able to shape a ball. Do not add more milk as cookies will turn hard. We have added about 1 teaspoon milk.
Preparing Cookies
- Take vanilla dough on a flat surface and spread the dough into a small rectangle shape.
- Cut into small portions. We have divided the dough in 32 portions. Make round balls. Keep the balls covered. Repeat this for chocolate dough.
- You don’t need to be specific but number of portions for vanilla and chocolate should be equal. We will need 3 vanilla and 3 chocolate balls for each cookie. This much quantity yields 11 cookies.
- If in the end you feel, you don’t have 6 portions (3 vanilla and 3 chocolate) then you can combine whatever portions are remaining and shape a cookie.
- Take 3 balls of each color and arrange them alternately. Gently press the balls on the outside to form one ball and it will resemble a flower shape. Grease palms with little butter. Roll the ball in a circular motion between the two palms and press gently. Do not press much since cookies will spread slightly after baking.
- You can refer to our video recipe and step-wise instructions for detailed explanation on how to shape the cookies.
- Line a baking tray with parchment paper.
- Bake the cookies at 170°C in a pre-heated oven (pre-heat for 170 degrees) for 15-20 mins or till you see light brown edges. If you are using a Convection, then place lower grill rack and then put your baking tray on it.
- Baking time depends on your Convection/OTG. We suggest you remain alert after 15 minutes. Cookies will be soft when you take them out of the oven. They will turn crisp once they get slightly cool. Let the cookies come to room temperature and then check. If it’s not crisp, then bake for a few more minutes.
- Cool the cookies on a cooling rack and store in an airtight container.
Video
Notes
- Sift wheat flour through a very fine sieve.
We have used unsalted butter in the recipe and hence added pinch of salt. But if you are using salted butter, skip adding salt. - It is important to make both dough separately. Otherwise it becomes difficult to mix cocoa powder in the vanilla dough and we end up over-kneading the dough, which will affect the cookie texture.
- This much quantity yields 11 cookies. We have divided both the dough in 32 portions each. We will need 3 vanilla and 3 chocolate balls for each cookie.
- You don’t need to be specific but number of portions for vanilla and chocolate should be equal.
- If in the end you feel, you don’t have 6 portions (3 vanilla and 3 chocolate) then you can combine whatever portions are remaining and shape a cookie.
- If you feel dough is too dry and crumbly then add little milk only till you are able to shape a ball. Do not add more milk as cookies will turn hard.
Nutrition
Calories: 46kcalCarbohydrates: 6gProtein: 1gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 6mgSodium: 1mgPotassium: 23mgFiber: 1gSugar: 2gVitamin A: 66IUCalcium: 4mgIron: 1mg
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