In a large bowl, sift together the all-purpose flour and baking powder. Keep aside.

Take the butter and powdered sugar to another bowl. Whisk with an electric beater until light and fluffy.

Add in the vanilla essence.

Gently fold in the flour mixture in batches until the dough begins to come together.

Transfer to a flat surface. Divide the dough into two equal portions. Add the cocoa powder to one of the portions and mix it well.

Now roll out the dough into logs of equal size. Place them side by side. Overlap and twist them alternatively. Shape it into a square log. Wrap in cling film and freeze for about 15 minutes until firm.

Unwrap the firm dough. Cut it into 1/4” thickness. Line a baking tray with parchment paper or grease it well. Arrange the cookies.

In the meantime, preheat the oven to 180° C.

Bake at 180° C for 8-10 minutes or until the edges are lightly browned.

Let them cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.

The Eggless Choco Marble Cookies are ready to serve. Enjoy with a hot cup of tea or coffee.