Marble Sugar Cookies

Marble Sugar Cookies

Prep 20 mins
Bake: 12 mins
Makes 12 large cookies, Serves 12

Can’t decide between vanilla or chocolate…no problem!  These taste just as good as they look and are a perfect balance of rich chocolate and buttery vanilla.  I made both Grain-Free and Whole-Grain versions and both are equally delish.  The Whole-Grain version does spread more while baking, so make sure to space them out on the cookie sheet.  I coated the outsides with Sugar Swap before baking because that’s how they were made at the bakery my mom used to buy them from back in the 80’s.  They are sweet enough without dusting the outside with sugar so feel free to skip that step.  These are nostalgic cookies for me because my mom used to use this cookie as a bartering tool.  Sugar was currency in our house and I’d do just about anything she asked as long as there was a marble sugar cookie involved :)

Marble Sugar Cookies Comparison Chart

Marble Sugar Cookies


Dry Ingredients:
1 cup Flour Swap
1 cup Sugar Swap
½ teaspoon salt
½  teaspoon baking soda (double for Grain-Free)

Wet Ingredients:
1 Egg Swap (½ cup fruit/veggie puree)
½ cup Butter Swap 
2 teaspoons vanilla extract

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

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


Marble Sugar Cookies


Preheat the oven to 350 degrees (325 for Grain-Free).  Line cookie sheet with parchment paper.

Mix dry ingredients then add wet ingredients and blend well with a hand mixer or spoon until slightly wet cookie dough texture is achieved.  Split the dough equally between 2 bowls and add ¼ cup Flour Swap to the vanilla bowl and 1/4 cup cocoa powder to the other bowl.  Mix both chocolate and vanilla dough well with a hand mixer or use your clean hands to knead in the remaining flour and cocoa powder into the separate bowls.  Use your small cookie scoop to get equal amounts of both vanilla and chocolate dough, press together, then split and rotate and press back together then shape into flattened cookie and smooth the edges.  Sprinkle extra Sugar Swap on the tops if desired.  

Bake for about 12 minutes.  Remove from the oven and let cool on the cookie sheet until set then transfer to a wire rack to completely cool.

*For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.  Store in the refrigerator for up to 1 week or freeze for long term storage.


Marble Sugar Cookies Nutritional Panel

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