mga ito Mga Marmol na Cookies are super simple 5-ingredient gluten-free cookies made with almond flour and with the classic marble effect of a two-color (and two-flavor) dough.
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Mga Marmol na Cookies
mga ito Mga Marmol na Cookies are super simple 5-ingredient gluten-free cookies made with almond flour and with the classic marble effect of a two-color (and two-flavor) dough.
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Servings: 7 cookies
Mga Calorie: 295.3 kcal
Ingredients
- 2 tasa Flour ng Almond - (tala 1)
- ⅓ tasa Maple syrup - (tala 2)
- ¼ tasa Banayad na Lasa ng Langis ng Oliba - (tala 3)
- 1 kutsarita Vanilla Extract - opsyonal
To Make the Chocolate Cookie Dough
- 2 tablespoons Unsweetened kakaw pulbos
tagubilin
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil the paper with cooking oil spray. Set aside.
- In a large mixing bowl, stir almond flour, maple syrup, oil, and vanilla extract, if used.
- Stir with a rubber spatula until it forms a soft and sticky cookie dough.
- Divide the dough into two balls of the same size. Keep one aside. It will be your vanilla cookie dough. Keep the other ball in the mixing and pour the cocoa powder on top of this batch.
- Use a rubber spatula, or lightly oiled hands, to squeeze the cocoa powder into the dough. Keep squeezing until all the cocoa is evenly incorporated into the dough, and you get a soft chocolate cookie dough. If too dry, add a few drops of water to bring everything together. I didn't add any, but you might need it if you accidentally added a bit too much cocoa.
- Divide both dough balls – the vanilla dough and the chocolate dough – into 7 balls. It means you end up with 7 vanilla dough balls and 7 chocolate dough balls.
- Bring one vanilla and one chocolate dough ball into the palm of your hand, give them a light squeeze so they stick together, and roll them between your hands to mix the two flavors. You can roll as long as you want to create any pattern.
- Release onto the prepared baking sheet, leaving a thumb space between each marble cookie dough ball. press the top slightly with the palm. These cookies do not spread as they bake, it means the shape you give them now is what you get after baking them.
- I-bake ang mga cookies sa gitnang rack ng oven sa loob ng 12-15 minuto sa 350°F (180°C) hanggang sa maging golden brown ang mga gilid.
- Let them cool them down for 15 minutes on the cookie sheet, without touching at all, then slide a spatula under each cookies, and cool down on a wire rack for 1 hour.
Mga Tala
Tandaan 1: The recipe works with almond meal. The texture will be drier, a little grainy too.
Tandaan 2: You can use any liquid sweetener, like agave syrup or coconut nectar.
Tandaan 3: Or any oil with a mild flavor, or melted plant-based butter.
Tandaan 4: or cacao powder.
Imbakan: Store the cookies at room temperature for up to 4 days in an airtight container. You can freeze the cookies in Ziploc bags and thaw them at room temperature the day before.
Mode ng OvenGumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15 °C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.
Pagkain
Paglilingkod: 1cookie | Mga Calorie: 295.3kcal | Carbohydrates: 18g | Protina: 7.1g | Taba: 23.8g | Saturated fat: 2.3g | Polyunsaturated Fat: 0.8g | Monounsaturated na taba: 5.7g | Sosa: 1.9mg | Potassium: 57.1mg | Hibla: 3.9g | Asukal: 10.4g | Calcium: 85.9mg | Iron: 1.5mg | magnesiyo: 10.4mg | Posporus: 10.5mg | Zinc: 0.2mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
You only need five simple ingredients to make this recipe. Here’s how to pick and swap them.
- Flour ng Almond – This is the base of the cookies, giving them a soft, melt-in-your-mouth texture and a lovely nutty flavor. The recipe also works with almond meal, but the cookies will come out a bit grainier and drier.
- Maple syrup – This sweetens the cookies naturally and also helps bind the ingredients together. You can also use other liquid sweeteners like agave syrup or coconut nectar.
- Banayad na Lasa ng Langis ng Oliba – It brings moisture and a rich taste to the cookies, making them soft rather than crunchy. Any neutral-flavored oil like avocado oil or melted coconut oil is a great swap. Melted plant-based butter works well, too.
- Vanilla Extract – This enhances the other flavors in the cookie, adding a lovely warmth to the vanilla dough.
- Cocoa Powder – This gives the chocolate dough its rich, chocolatey flavor and color. Unsweetened cacao powder is a perfect one-to-one replacement.
How to Make Marble Cookies in Pictures
Mga Tip sa Pagbe-bake ni Carine
Let me share a few more tips for a perfect marble cookie.
- Smaller Cookies – If you prefer smaller, bite-sized cookies, you can divide each dough into 12 smaller balls instead of 7. Just remember to reduce the baking time slightly; they will likely be ready in about 12-15 minutes.
- Mga Nakakatuwang Add-In – For extra texture, try mixing in some additions. I recommend adding 1/4 cup of mini chocolate chips or finely chopped walnuts or pecans to the entire batch of dough before you divide it.
- Pagkakaiba-iba ng lasa – It’s easy to change the flavor of these cookies. Simply add 1/4 teaspoon of almond extract or orange extract to the dough when you mix the wet ingredients for a different taste.
- Fixing Dry Dough – Sometimes, adding cocoa powder can make the chocolate dough a bit dry or crumbly. If this happens, you can easily fix it by adding a tiny amount of water or almond milk (start with 1/2 teaspoon) and mixing until it comes back together into a soft, rollable dough.
Can you use oat flour?
No, it will make the cookies dry and crumbly.
Nagustuhan ito ng pamilya ko!
Thank you SO much !
Can I use date syrup instead
It should work, but since date syrup is darker the cookie color will be different.