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A green polka dot oval bowl is holding a big batch of cookies with marbled chocolate showing.
5 from 5 votes

Marbled Peanut Butter Chocolate Cookies

Marbled Peanut Butter Chocolate Cookies woven with chocolate make these cookies a dream come true. 
Course Dessert
Cuisine Cookies
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 32 minutes
Servings 36 Cookies
Calories 88kcal
Author Ginny McMeans


  • ½ cup dairy free butter
  • ½ cup creamy peanut butter
  • 1 egg substitute, my favorite is chia seed/flour eggs
  • ½ cup dairy-free semi-sweet chocolate pieces
  • 1 ¼ cups all purpose flour
  • ½ cup sugar
  • ¼ cup maple syrup
  • 1 teaspoon baking powder
  • ½ teaspoon vanilla extract
  • extra sugar for rolling


  • Preheat oven to 375°.
  • In a large mixing bowl beat the dairy free butter and peanut butter at medium speed for about 20 seconds - until smooth.
  • Mix your non dairy egg according to package directions. I use a chia egg which is 1 Tablespoon chia flour and 3 Tablespoons water. To make the flour you need to grind chia seeds to a fine meal. The flour keeps perfectly in the freezer for future use. Set the prepared egg aside.
  • Melt the chocolate and set aside to cool a bit.
  • Add ¾ cup flour to the peanut butter mixture.
  • Add the sugar, maple syrup, prepared egg substitute, baking powder and vanilla.
  • Beat until combined.
  • Add the remaining flour and beat well.
  • Remove the beater and drizzle the melted chocolate over the batter. Lightly swirl in the chocolate with a wooden spoon so that there are streaks of chocolate.
  • Roll into 36 balls and then roll in sugar.
  • Put in the refrigerator for about 30 minutes.
  • Place on an ungreased baking sheet about 2 inches apart.
  • Slightly flatten the balls with the bottom of a glass.
  • Bake at 375 degrees for 7-8 minutes.
  • Cool on a wire rack.


Serving: 2Cookies | Calories: 88kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 38mg | Potassium: 45mg | Sugar: 6g | Calcium: 12mg | Iron: 0.3mg