top of page


Join our email list and get access to exclusive recipes weekly!

Thanks for submitting!



10 Minutes


12 Servings




As someone who was recently diagnosed with Mast Cell Activation Syndrome (MCAS), and has spent the last almost thirty years of my life without any dietary restrictions, you can imagine how hard it is now to suddenly become ill to foods I had been enjoying my whole life. My journey to wellness lead me to create each and every one of these recipes featured on Damngoodthyme.

With the diagnosis of MCAS came hormonal imbalances, leading to hypothyroidism and PCOS. What I was unaware of at the time of these diagnoses, was that diet would play the biggest role in helping me achieve remission and lose the weight gained from all of the inflammation my body was under. I began to prioritize eating high protein meals to help with blood sugar imbalances. But, with any "diet" there should always be room for foods that you enjoy-which is why I came up with these paleo black and white marble cookies.

These cookies combine the rich flavors of chocolate and vanilla in a grain-free, dairy-free, and refined sugar-free delight. The almond flour-based recipe along with the honey gives the cookies the perfect amount of sweetness needed to make the perfect cookie. Whether you're a seasoned paleo enthusiast or just exploring the world of clean eating, this recipe promises to satisfy your sweet tooth without compromising your commitment to wholesome ingredients!


  • 1 Egg

  • 1/4 cup Honey, raw

  • 2 cups Almond flour

  • 1 tsp Baking soda

  • 1/3 cup Cacao Powder

  • 1/4 tsp Pink Himalayan salt

  • 1 tsp Vanilla extract

  • 1/4 cup Coconut oil


Honey: The honey is used to sweeten the cookies. It can certainly be substituted for maple syrup.

Egg: To make these cookies vegan, you can substitute the egg for a flax egg.


1. Preheat the Oven: Preheat the Oven to 350°F, and lightly spray a cookie sheet with coconut oil, or cover with parchment paper. 

2. Combine the Dry Ingredients:  In a large bowl, whisk together all the dry ingredients (except the cacao powder). This will be added into only half of the dough.

3. Combine the Wet Ingredients: In a small bowl, microwave safe bowl, microwave the coconut oil for about 20 seconds to bring it to a liquid consistency. Transfer to a small bowl. Add all of the wet ingredients, along with the egg the small bowl and whisk together.

4. Combine the Wet and Dry Ingredients: Add the wet ingredients to the bowl with the dry ingredients and whisk them together.

5. Separate the Batter into Two Bowls: Separate the mixture into two bowls. In one bowl add the Cacao Powder, and mix until uniform.

6. Refrigerate the Dough: Cover the bowls and refrigerate the dough for 20 minutes.

Place cookies on Baking Sheet:  When the dough is done chilling, fill a cookie scoop halfway with the vanilla dough, and the remainder of the way with the chocolate dough. Place the cookies two inches from each other on the cookie sheet.

7. Bake the Cookies: Bake the cookies for 10-12 minutes.

8.Let Cool: Let the cookies set on the sheet to cool for 10 minutes before transferring them to a rack to cool completely. Once cooled, enjoy!


What ingredients can I substitute?

Honey: The honey is used to sweeten the cookies. It can certainly be substituted for maple syrup.

Egg: To make these cookies vegan, you can substitute the egg for a flax egg.

What are the best gluten free flours to make these cookies? Can I substitute any flour or use an all purpose gluten free flour blend?

Almond flour would be the best flour for this recipe. Many other gluten free flours are very dense and wind up drying the cookie out.


Preparing in advance: Many people prefer to create a few batches of this recipe, and freeze the dough until ready to use. You can also choose to refrain from combining the vanilla dough and the chocolate dough before freezing giving you more flexibility for different recipes for when you would like to defrost the dough.

Cooling: Allow the cookies to cool completely on a wire rack before attempting to store them. Placing warm cookies in a container can create condensation, leading to sogginess.

Airtight Container: Store cookies in an airtight container to prevent them from becoming stale and to maintain their texture. You can use plastic containers, cookie tins, or resealable plastic bags. Separate layers with parchment paper to prevent cookies from sticking together. These are my favorite airtight storage containers.

Room Temperature: Most cookies can be stored at room temperature for a few days to a week, depending on their ingredients. Keep them in a cool, dry place away from direct sunlight and heat sources. However, avoid storing cookies with different flavors together, as they can transfer their aromas. These are my favorite airtight storage containers.

Freezing: Cookies freeze well and can be stored for an extended period. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or airtight container, separating layers with parchment paper to prevent sticking. These are my favorite freezer safe bags. Thaw frozen cookies at room temperature or in the refrigerator.

Avoid Moisture: Moisture can make cookies lose their crispiness. Store cookies in a dry environment and avoid storing them with high-moisture items.

Labeling: If you're freezing cookies or storing them for an extended period, label the container with the date of preparation. These are the labels I use to label my containers. This helps you keep track of their freshness and ensures you use them within a reasonable time frame.