Made with almond flour and naturally sweetened, these Marbled Sugar Cookies are gluten-free, dairy-free, and refined sugar-free. The vibrant marbled icing adds a festive flair, making them as beautiful as they are delicious. They’re so fun to make with the kids and are sure to be a hit at any holiday party!
Marbled Sugar Cookie Ingredients & Accessories
Egg: These are best at room temperature. If you need to bring the egg to room temperature quickly, you can place it in a bowl of warm (not hot) water for 5-10 minutes, or until it is no longer cool to the touch.
Raw Honey: A natural sweetener rich in antioxidants and with lower glycemic impact than refined sugar.
Vanilla: I always recommend pure vanilla extract
Almond flour: A grain-free, nutrient-dense alternative to traditional flour, packed with vitamin E and healthy fats Just make sure you are using almond flour and not almond meal.
Coconut oil: Provides healthy medium-chain triglycerides (MCTs) for energy and metabolism support. I typically use unrefined coconut oil, but if you really do not like coconut, refined coconut oil does not have a coconut flavor. If you have a coconut allergy, feel free to replace with grass-fed butter.
Monkfruit Powdered Sugar: A zero-calorie, low-glycemic sweetener that doesn’t spike blood sugar levels.
Tips for Perfect Marbled Sugar Cookies
Chill the Dough if Sticky: If the dough becomes too sticky to work with, chill it in the fridge for 10–15 minutes before rolling out.
Use Natural Food Dye: Opt for plant-based food dyes for a vibrant, chemical-free marbled effect.
Dip with Precision: Swirl the icing right before dipping each cookie to maintain the marbled look.
Let Icing Fully Dry: Allow the cookies to dry completely after icing to prevent smudging.
FAQs
Can I substitute almond flour with another type of flour?
Almond flour is essential for this recipe’s texture, but you can try finely ground cashew flour.
Is the royal icing safe for kids?
Absolutely! The icing uses monkfruit sweetener and nut milk, making it a healthier alternative to traditional royal icing.
How do I store the cookies?
Store the cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Can I freeze these cookies?
Yes! Freeze the baked cookies without icing, then add icing after thawing for best results.
Other Christmas Recipes To Make:
These Paleo Marbled Sugar Cookies are perfect for the holidays! Tag me on Instagram at @healthyholme to show off your Christmas creation!
Paleo Marbled Sugar Cookies
Ingredients
Sugar Cookie Ingredients
- 2 cups almond flour
- 2 tbsp honey
- 2 tbsp coconut oil melted
- 1 tsp vanilla extract
- 1 egg room temperature
Royal Icing Ingredients
- 1/3 cup monkfruit powdered sugar
- 1-1 1/2 tbsp nut milk
- 1/2 tsp vanilla extract
- natural green food dye
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone mat.
- Mix the almond flour, honey, coconut oil, vanilla extract, and egg in a bowl until a dough forms.
- Roll the dough out to 1/4 inch thickness between two sheets of parchment paper. Use cookie cutters to create your desired shapes. I chose to make Christmas trees.
- Place the cookie shapes on the prepared baking sheet and bake for 8 minutes, or until the edges are lightly golden. Let them cool completely.
- In a small bowl, whisk together the monkfruit powdered sugar, vanilla, and nut milk. Adjust the milk quantity for the desired consistency.
- Add a small amount of food dye to a toothpick and swirl it into the icing. Dip the top of each cookie into the icing, flip it over, and let it dry on a cooling rack.
- Once the icing is set, these beautiful cookies are ready to delight family and friends!
