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marble swirl cookies

Gluten Free Marble Swirl Cookies

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Course: Dessert
Cuisine: American

Ingredients

For the light side-

  • 2 ¼ C Gluten Free 1-to-1 Flour Blend
  • 1 tsp Baking Soda
  • ¼ tsp Baking Powder
  • ½ tsp Salt
  • ¾ C Coconut Oil
  • ¾ C Sugar
  • C Light Brown Sugar
  • 2 Eggs
  • 1 tsp Vanilla
  • 2 C Dark Chocolate Chips

For the dark side -

  • 1 ¾ C Gluten Free 1-to-1 Flour Blend
  • C Cocoa Powder
  • 1 tsp Baking Soda
  • ¼ tsp Baking Powder
  • ½ tsp Salt
  • ¾ C Coconut Oil
  • ¾ C Sugar
  • C Light Brown Sugar
  • 2 Eggs
  • 1 tsp Vanilla
  • 2 C Dairy Free White Chocolate Chips

Instructions

  • Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
  • First prepare the light dough. In a small bowl, combine flour, baking soda, baking powder and salt. Stir together.
  • In the bowl of an electric mixer, combine sugars and coconut oil. Beat for 2 minutes on medium speed until fluffy.
  • Add eggs one at a time, beating for about 30 seconds between each addition. Add the vanilla.
  • Turn the mixer to lowest setting. Slowly add in the flour, mixing until just combined.
  • Remove from the stand and add the chocolate chips. Fold them in by hand with a spatula. Dump batter into a bowl and set aside.
  • Mix up the dark batter. Follow the same steps as the light batter (adding the cocoa powder into the flour mixture).
  • Once you have both batters, scoop a small amount (about the size of a grape) of each batter and put them together in your hand. Roll your hands around a bit to swirly the two batters.
  • Place them on the prepared baking sheet about 2 inches apart. Flatten slightly with your hand.
  • Bake for 9-10 minutes until edges are set. Remove from oven and cool 2 minutes on the baking sheet. Remove to wire rack to cool completely.
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