I’ll never forget the first time I baked cookies for a friend who couldn’t have gluten. It was her birthday, and I wanted to make something she’d love without feeling like she was “missing out.”
The first batch? Yikes. Let’s just say I learned the hard way that gluten-free baking can be… temperamental.
But it got me thinking—why can’t gluten-free treats taste just as good (if not better) than their regular counterparts?
That’s how these Marble Chocolate Chip Cookies were born! They’re soft, chewy, rich in chocolatey goodness, and perfect for everyone—whether you’re gluten-free or just love a good cookie with a little artistic flair.
Plus, they’re made with simple, fresh ingredients you can find almost anywhere. Trust me, you’ll want these in your cookie jar.
Tips for Perfect Cookies
- Chill the Dough: For a better marbled effect and less spreading, refrigerate the dough for 30 minutes before baking.
- Substitutions:
- Dairy-free? Swap butter with vegan butter and use dairy-free chocolate chips.
- Prefer less sugar? Use dark chocolate chips for a more bittersweet flavor.
- For Nut Lovers: Add 1/4 cup of chopped pecans or walnuts to the dough for a crunchy twist.
Serving Suggestions & Presentation
Serve these cookies slightly warm with a cold glass of milk (or almond milk!). Stack them on a rustic plate for a homey vibe, or package them in a cute tin for gifting.
Want to impress?
Drizzle some melted white chocolate over the cooled cookies for a fancy finish.
Print
Gluten-Free Marble Chocolate Chip Cookies
- Total Time: 26 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
A deliciously soft and chewy gluten-free cookie with a swirl of chocolate and vanilla dough. Perfect for anyone who loves chocolate chip cookies with a fun, marbled twist.
Ingredients
For the Vanilla Dough:
- 1 cup gluten-free all-purpose flour (I like Bob’s Red Mill 1-to-1)
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/4 cup unsalted butter, softened
- 1/4 cup coconut sugar or brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Chocolate Dough:
- 1 cup gluten-free all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/4 cup unsalted butter, softened
- 1/4 cup coconut sugar or brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Mix-Ins:
- 3/4 cup semi-sweet chocolate chips (divided)
Instructions
- Prep Work: Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Make the Vanilla Dough:
- In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.
- In a separate bowl, beat the butter and sugars until creamy. Add the egg and vanilla, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in half of the chocolate chips.
- Make the Chocolate Dough:
- Repeat the same steps as above, but sift in cocoa powder with the gluten-free flour. Fold in the remaining chocolate chips.
- Marble the Dough:
- Scoop small amounts (about a tablespoon) of each dough and gently press them together. Lightly roll into a ball, being careful not to overmix (you want that marbled look). Place the dough balls 2 inches apart on the baking sheets.
- Bake:
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Use good-quality chocolate chips for the best flavor. Let dough chill for a more pronounced marbling effect.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
