Description
Thick and chewy marble cookies made with a mix of vanilla and cocoa dough, swirled together for a bakery-style look. These cookies are easy to make, naturally gluten-free, and perfect for holiday baking or as a Christmas treat.
Ingredients
Scale
Plain Cookie Dough Dry Ingredients
- 1 ½ Cups Almond Flour
- 3 Tablespoons Tapioca Starch
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
Chocolate Cookie Dough Dry Ingredients
- 1 ½ Cups Almond Flour
- 3 Tablespoons Cocoa Powder
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
Wet Ingredients
- 1/2 Cup Butter (softened)
- 6 tbsp. Cane Sugar or Granulated Sugar
- 2/3 Cup Brown Sugar or Coconut Sugar
- 2 Eggs
- 2 Teaspoons Vanilla Extract
Other Ingredients
- 1 cup chocolate chips + extra for topping
Instructions
- Prep cookie dough: In two medium bowls, combine dry ingredients for each type of cookie dough. Beat butter and sugars until fluffy, then add eggs and vanilla. Divide wet mixture into dry ingredients, fold in chocolate chips, and chill dough.
- Create marble cookie dough: Preheat oven, line a baking sheet, roll dough into balls, quarter each dough ball, mix alternating flavors/colors, and roll into marbled dough balls.
- Bake: Place dough balls on sheet pan, bake at 350°F for 13-15 minutes, cool before serving.
Notes
- Top with extra chocolate chips, sprinkles, or flaky salt for a festive touch.
- For a richer chocolate flavor, use dark cocoa powder.
- Avoid overbaking to prevent cookies from becoming too firm.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 12g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg