Healthy Marbled Sugar Cookies Recipe - Sugar-free, Gluten-free

Detox Desserts’ healthy ingredient Swaps not only create the most deliciously clean, low-carb and gluten free desserts; they’re also free from animal products making them safe for your vegan friends and family members with cardiovascular disease. Remember, Detox Desserts is the only gluten-free, vegan, paleo AND keto baking system out there. Baking with the Swaps makes it easy to accommodate pretty much every dietary restriction imaginable (except people with tree nut allergies, sorry nut sensitive friends!).

Not only does using the DD Flour Swap make it easy to make this marble sugar cookie recipe gluten free, but it also promotes healthy digestion. The psyllium husk contained in the Flour Swap and organic inulin contained in the Egg Swap and Granular Sugar Swap both feed and increase the number of healthy gut bacteria. Plenty of good flora in your intestines can promote a healthy immune system along with the added digestive benefits we all love with a healthy dose of fiber. Don’t forget that the whole psyllium husk binds waste and toxins in your intestines and helps clear them from the body. This recipe for gluten free, vegan marbled sugar cookies is not only free from all the unhealthy ingredients found in traditional dessert but they’re actually gently detoxifying to the body…double win!

The plant soluble fiber from the psyllium husk and the digestive resistant fiber in the inulin work together to slow down digestion of this nutrition packed cookie. This helps provide more blood sugar stability throughout your day which can keep you feeling full and satisfied. This also keeps energy levels constant without the normal sugar crashes one would experience with a traditional, carb-loaded marbled sugar cookie. 

*Extra ¼ cup Flour Swap (after splitting dough in half)*

*Extra ¼ cup Cocoa Powder (after splitting dough in half)*

6. Let both bowls of cookie dough rest for about 5 minutes to allow the fiber to absorb the remaining moisture. Then mix (or knead with your hands) for 1 more minute. 

7. Use your small cookie scoop to get equal portions of vanilla and chocolate dough. Press together, rotate, then roll into a ball before flattening each cookie. Place the most interesting marbled pattern facing up. Sprinkle each cookie with extra Sugar Swap if desired. 

Store sealed in the refrigerator for up to 7 days or freeze in an airtight container for long term storage. 

• Make sure your Butter Swap is well stirred and at room temperature before making your cookies, oil separation is normal in the Butter Swap. If you’re having trouble stirring your Butter Swap, pour the entire jar into a high speed blender.
• Your Butter Swap will stay smooth for a couple months after a minute in the blender!
• Use HOT water in your Egg Swap, the warmth is needed to help the psyllium husk in the Flour Swap open up, relax and absorb the moisture.
• Let your dough rest for about 5 minutes after you’ve blended the wet and dry ingredients, then stir again or knead with clean hands (my preferred method for Grain-Free Flour) for another minute.
• Use a cookie scoop to create equal sized dough balls for even baking. If you haven’t already invested in 3 sizes of cookie scoops, do it! Purchase small, medium and large because you’ll use all of them while baking Detox Desserts. The small and medium sizes are great for cookies and donut holes. I use the large size to create equal size muffins, shortcakes and waffles. They also make great ice-cream scoopers!
• Roll your cookies, then press them down. The Grain-Free Swap cookies will expand but won’t spread much as they bake. The Whole-Grain cookies will spread AND expand, so space them out well on your parchment lined cookie sheet.
• Don’t overbake! Every oven is different, watch your cookies closely, remove them when the tops start to crack and the bottoms turn golden. They will continue to bake on the hot cookie sheet after you remove them from the oven. The 13-14 minute approximate baking time is for large cookies, so if you decide to make smaller cookies, reduce the baking time.
• These healthy marbled cookies will become soft and chewy when they’ve completely cooled. The Whole-Grain Swap cookies are fragile straight out of the oven, so don’t move them from the cookie sheet until they are mostly cooled. Let them sit on your wire cooling rack until they completely cooled and hold together well (mine took a couple hours), then transfer to a sealed container in the fridge where they will become perfectly sturdy and SO delicious.
  
  

How to do marble effect on sugar cookies?

It’s fun and easy to create an interesting marble pattern using the vanilla and chocolate dough. Use your small cookie scoop to get equal portions of vanilla and chocolate dough, press them together, then twist and roll into a ball. Press the ball into the approximate thickness you want for your finished cookie (they will expand somewhat as they bake). Choose the more interesting marbled pattern to face up on your parchment lined cookie sheet. Sprinkle with Granular Sugar Swap before baking if desired.