Marble Cookies

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5 from 5 votes

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These Marble 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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/marble-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time12

Total Time22

Servings: cookies

Calories: 295.3kcal

Author: Carine Claudepierre

Ingredients

2 cups Almond Flour (note 1)
⅓ cup Maple Syrup (note 2)
¼ cup Mild-Flavor Olive Oil (note 3)
1 teaspoon Vanilla Extract optional

To Make the Chocolate Cookie Dough

2 tablespoons Unsweetened Cocoa Powder

US Customary - Metric

Instructions

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.
Bake the cookies in the center rack of the oven for 12-15 minutes at 350°F (180°C) until golden brown on the edges.
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.

Notes

Note 1: The recipe works with almond meal. The texture will be drier, a little grainy too.

Note 2: You can use any liquid sweetener, like agave syrup or coconut nectar.

Note 3: Or any oil with a mild flavor, or melted plant-based butter.

Note 4: or cacao powder.

Storage: 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.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Nutrition