These gluten free chocolate and marshmallow cookies are beyond delicious! I mean, it’s all in the title isn’t it? Gooey chocolate cookies with chocolate chips in them topped with toasted gooey marshmallows. Double gooey, double goodness! And on top of all that, they are of course gluten free and come with a dairy free option as well. Time to freaking jump up and down for joy.
Chocolate Marshmallow Cookies
These cookies are a bit like rocky road cookies minus the nuts. As much as I love nuts in my desserts (don’t judge), I love these cookies just as they are with just oodles of chocolate and a big toasted marshmallow.
Making these cookies is super easy. They are delicious and full of cocoa and chocolate chips. Definitely don’t skip the chocolate chip addition. They really take it to that s’mores level of good with that melted chocolate. The best thing about these cookies is how they still taste amazing even after storing them. You can always pop them into the microwave for 10 seconds but even straight out of a Tupperware, they taste gooey and amazing still.
The dough for these cookies resembles a regular chocolate chip cookie dough. However, if you decide to go the dairy free route (or have to) the cookies are still amazing but the dough gets a bit greasy feeling. I wound up using my hands instead of spoons to get it on the baking sheet. They bake up really well either way though. If you are using a triple filtered coconut oil, you won’t taste any oil flavor or coconut flavor come through.
Gluten Free Cookies
Of course these cookies are gluten free because this blog is now gluten free and honestly it’s been a big transition. I have to say though, I love experimenting with these new flours and ingredient substitutions to make gluten free recipes that are still indulgent.
Gluten free gets a bad rap doesn’t it? People think it means eating stale cardboard all the time and just smiling through it as though you like it. Well I’m here to say that you can eat the most decadent and delicious meals and desserts on a gluten free diet still. These cookies prove that! These are our favorite way to eat some gluten free s’mores.
I used Bob’s Red Mill 1-1 ratio gluten free flour for this recipe. It is one of the only gluten free flour mixes that I’ve found is actually a 1-1 ratio. A lot of other companies that claim to have a good equal ratio flour like this, I haven’t had much success with. More often than not the recipe turns out too thick in consistency. Bob’s Red Mill though came through like a rock star.
Making Chocolate Cookies
Just like a normal cookie recipe, you will need two bowls. In the larger bowl mix the wet ingredients- butter (or coconut oil), eggs, sugar, brown sugar, and vanilla. In the medium bowl, mix the dry ingredients- flour, baking powder, and salt. This really helps to ensure that things mix evenly together and you won’t get a clump of baking powder in one of your cookies.
Mix the dry medium bowl into the wet larger bowl slowly until your cookie dough forms. Fold in the chocolate chips evenly. On a baking sheet lined with parchment paper, scoop your cookies onto the pan with enough room to flatten them out. Bake them for 4 minutes at 350. Take the cookies out of the oven and using a spoon, press a crater and flatten them in the middle. Place a regular sized marshmallow in the center where you flattened the cookie and bake for another 6 minutes. Once they are done, let them cool slightly and then dig in to these gooey delicious treats!
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If you love this recipe, be sure to check out these drool worthy recipes too:
- 2 cups Bob's Red Mill 1-1 Ratio Gluten Free Flour
- 2/3 cup Cocoa Powder
- 1/2 tsp Baking Powder
- Pinch of Salt
- 3/4 cup Brown Sugar
- 3/4 cup Sugar
- 1 cup Butter (softened) or Triple Filtered Coconut Oil (if dairy free)
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 cup Chocolate Chips
- Regular Sized Marshmallows
Preheat the oven to 350 F.
In a large mixing bowl, cream together the wet ingredients- brown sugar, sugar, butter (or coconut oil), eggs, and vanilla.
In a separate medium bowl, combine the dry ingredients- flour, cocoa powder, baking powder, and salt.
Slowly add the dry mixture to the wet mixture and combine thoroughly until a soft cookie dough forms. Don't forget to scrape the sides with a spatula to get everything in there!
Scoop your cookies onto a baking sheet lined with parchment paper at least 1-2 inches a part.
Bake for 4 minutes.
After 4 minutes, take them out of the oven and using a spoon gently press a crater into the center of each cookie flattening it slightly.
Place one regular sized marshmallow in the center and pop back into the oven for 6 more minutes.
Once they are done, let them cool slightly before digging in. Enjoy!
If you are doing the dairy free version, be sure to use Triple Filtered Coconut Oil to reduce the coconut and oil flavor in the cookie. The dough will be slightly greasy but the baked cookie won't 🙂
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving:Calories: 287Total Fat: 16gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 32mgCarbohydrates: 34gFiber: 2gSugar: 21gProtein: 3g
Nutrition information isn't always 100% accurate because people use slightly different products.