Description
With two kinds of cookie in every bite, these Chocolate Vanilla Marble Cookies are swirly soft-baked snacking at it’s sweetest!
Ingredients
Scale
- 1 1/2 cup brown rice flour
- 1/2 cup tapioca starch
- 1/2 cup coconut sugar
- 1 tsp baking powder
- Pinch of salt
- 3/4 cup full-fat coconut milk
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp cacao powder
Instructions
- Preheat the oven to 375F.
- In a large mixing bowl, combine the brown rice flour, tapioca starch, coconut sugar, baking powder, and salt. Stir briefly to combine.
- Add the coconut milk, maple syrup, and vanilla. Mix to form a dough.
- Divide the dough in half. Transfer one half to a separate bowl and add the cacao powder plus 1 extra tablespoon of coconut milk. Mix until well combined.
- Break off 4-6 small chunks of each type of dough. Roll them into a ball swirling/marbling as you roll. Repeat until all the dough is gone.
- Arrange on a baking sheet lined with parchment paper. Gently press with your hand or a glass to flatten the cookies.
- Bake for 10 minutes at 375F. Cool for at least 10-15 minutes before removing from the pan and eating.
- Keep in an airtight container for up to 1 week.