Gluten Free Marshmallow Stuffed Chocolate Chip Cookies

Marshmallows. There's really nothing that compares with them, is there? I love all things marshmallow, and I also love all things chocolate chip cookies. So, when I was looking for a recipe that took marshmallows, I was inspired by a recipe that I found on Pinterest. I knew that I had to give gluten free marshmallow stuffed chocolate chip cookies a try, and I am so glad that I did!

These cookies are soft, chewy, and gooey in the middle! 

Even if you don't eat gelatin (like me), these cookies can still be a part of your life. I used Dandies marshmallows, and they turned out perfect!

Gluten Free Marshmallow Stuffed Chocolate Chip Cookies

• 1/2 Cup Unsalted Butter, softened
• 3/4 Cup Brown Sugar
• 1/4 cup White Sugar
• 1 Flax-Egg (directions on side of blog)
• 1 tsp Vanilla Extract
• 1 Cup plus 2 Tablespoons Rice Flour
• 1/2 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 Cup Chocolate Chips
• Marshmallows (Use Dandies for no gelatin)

1. Preheat oven to 325 degrees.
2. Combine rice flour, cornstarch, xanthan gum, baking powder, baking soda and salt in a medium-size bowl. Whisk to combine.
3. In a separate bowl, beat together the softened butter and sugars.
4. Add the flax-egg and vanilla to the butter/sugar mixture and combine.
5. Dump the flour mixture into the wet ingredients and beat until combined. Stir in chocolate chips.
6. Take a bit of dough into your hand, press it out, and put a marshmallow in the center. Add more dough on top to completely cover the marshmallow and round it into a cookie.
7. Place on a parchment-lined baking sheet and bake for about 10 minutes.

Inspired by these cookies.

Enjoy!
-Bethany

Gluten Free And Vegan Double Chocolate Banana Muffins

Garbanzo bean flour is a great way to add a bit of fiber and protein to any treat. I put it in these gluten free and vegan double chocolate banana muffins, and they turned out great. 

The chocolate flavor is there, as the muffins themselves are chocolate and there are chips inside and on top, and these muffins are moist, as well. They are best eaten fresh, and they are the perfect addition to your breakfast, as they have the healthy, garbanzo bean flour in them.

Gluten Free And Vegan Double Chocolate Banana Muffins

• 3/4 Cup Sugar
• 2 Bananas, mashed
• 1/2 Cup Applesauce
• 1/2 Cup Water
• 1 teaspoon Vinegar
• 1/2 Cup Brown Rice Flour
• 1/2 Cup Chickpea Flour
• 1/4 Cup Cornstarch
• 1/4 Cup Cocoa Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoon Xanthan Gum
• 1/4 teaspoon Salt
• 1 Cup Chocolate Chips

1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together flours, cornstarch, cocoa, baking soda, xanthan gum and salt.
3. In a larger bowl, combine sugar, mashed banana, applesauce, water and vinegar.
4. Add dry ingredients into wet and mix just until combined.
5. Fold in half of the chocolate chips.
6. Grease a 12 cup muffin tin and scoop batter into the holes. Sprinkle remaining chocolate chips on top.
7. Bake for 22 to 27 minutes.
8. Best when eaten fresh.

Adapted from this recipe.

Enjoy!
-Bethany

Gluten Free Soft Chocolate Chip Cookies

These gluten free chocolate chip cookies are so soft and delicious that they will instantly become a favorite!

There is nothing I love better than a really good chocolate chip cookie. They are the ultimate comfort food for me. I love these cookies because they are super soft and thick and have a great flavor from the vanilla pudding that is added to them!

Gluten Free Soft Chocolate Chip Cookies

• 1 Flax-Egg (directions on side of blog)
• 1/2 Cup Butter, softened
• 1/2 Cup Sugar
• 1/2 Cup Brown Sugar
• 1 teaspoon Vanilla Extract
• 1 Cup plus 2 Tablespoons White Rice Flour
• 1/3 Cup Tapioca Starch
• 1 3.5 oz Box Vanilla Pudding
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1 Cup Chocolate Chips

1. Preheat oven to 350 degrees.
2. In a medium bowl, combine white rice flour, cornstarch, vanilla pudding, xanthan gum, baking soda and salt. Whisk together.
3. In the bowl of your mixer combine butter and sugars and beat for 2 minutes.
4. Add flax-egg and vanilla to butter/sugar mix on low until combined.
5. Stir dry ingredients into wet ones, mixing only a few times before adding chocolate chips. Mix until incorporated.
6. Scoop onto parchment lined baking sheets. Bake for 7 to 9 minutes. 

Enjoy!

-Bethany

Gluten Free Browned Butter Chocolate Chip Bars

There are few things I like better than a chocolate chip cookie fresh from the oven. But these browned butter chocolate chip bars are amazing! They are simple to make, have an extra delicious flavor thanks to the browned butter, and are quickly becoming a go-to recipe of mine!

If you love all things chocolate chip cookies, then you will love these bars!

All of the recipes that Karly from Buns in my Oven posts always look so delicious, and as soon as I happened upon her browned butter chocolate chip bars I knew that I had to try them gluten free! You will love them, too! If you aren't gluten free make sure to check out her version.

Gluten Free Browned Butter Chocolate Chip Bars

• 6 Tablespoons Butter
• 6 Tablespoons Brown Sugar
• 2 Tablespoons Sugar
• 1 teaspoon Vanilla Extract
• 1/2 Flax-Egg (directions on side of blog)
• 3/4 Cup plus 1 Tablespoon Brown Rice Flour
• 1/4 Cup Cornstarch
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1/2 Cup Chocolate Chips

1. Preheat oven to 350 degrees.
2. Place the butter in a small saucepan and melt, stirring constantly, until browned. It will foam up some. And then it will smell nice and nutty once it is done. Set it aside for 5 minutes to cool.
3. In a small bowl, combine brown rice flour, cornstarch, xanthan gum, baking soda and salt. Whisk together. 
4. In a medium size bowl, beat together the butter and sugars.
5. Add the vanilla and egg and beat into the butter/sugar mixture.
6. Stir in the flour mixture, then the chocolate chips.
7. Line a 8x8 inch square pan with parchment paper and spread the bars out onto it.
8. Bake for 15 minutes. I like eating them while they are still warm, but they will hold together much better if you wait a half hour or so.

Adapted from this recipe.

Enjoy!
-Bethany

Gluten Free Chocolate Chip Muffins

These gluten free muffins are moist and packed with mini chocolate chips. They are perfect for eating in the morning or snacking on at any time of the day. 

I have a slight obsession with muffins, and to me, these are everything that a muffin should be. Go ahead and make them, and I'm sure you will love them, too.

This is a small batch that can easily be doubled or tripled, if desired.

Gluten Free Chocolate Chip Muffins

• 1 Flax-Egg (3 Tablespoons Water, 1 Tablespoon Flaxseed Meal)
• 1/4 Cup Butter, Melted
• 1/2 Cup Sugar
• 1/2 Cup Milk
• 1 teaspoon Vanilla Extract
• 1 Cup White Rice Flour
• 1/4 Cup Cornstarch
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 3/4 Cup Mini Chocolate Chips

1. Prepare flax-egg (directions on side of blog.)
2. Preheat oven to 375 degrees.
3. Melt butter.
4. In a large bowl, whisk together rice flour, cornstarch, xanthan gum, baking powder, baking soda and salt. Stir in mini chocolate chips (saving some for the tops, if desired.)
5. In a medium bowl, stir together flax-egg, melted and cooled butter, sugar, milk and vanilla.
6. Add the wet ingredients to the dry slowly, being careful not to over-mix. Fold in just until combined.
7. Scoop into a greased muffin pan (makes 6 or 7) and bake for 15 to 20 minutes.

Adapted from this recipe.

Enjoy!
-Bethany

Gluten Free Chocolate Chip Bread

Soft and moist, this gluten free chocolate chip bread is the perfect breakfast treat.

This recipe is fairly simple and easy, and you will have a delicious, gluten free bread to eat before long.

Go ahead and make it for yourself or to share with the ones you love, and you will love every bite.

Gluten Free Chocolate Chip Bread

• 3 Flax-eggs (9 Tablespoons Water, 3 Tablespoons Flaxseed Meal)
• 1 Cup Milk, minus 1 Tablespoon
• 1 Tablespoon Vinegar
• 1 teaspoon Vanilla Extract
• 1 1/3 Cup Brown Rice Flour
• 2/3 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 6 Tablespoons Butter, softened
• 2/3 Cup Sugar
• 1/2 Cup Chocolate Chips

1. Preheat oven to 350 degrees.
2. Make flax-eggs (directions on side of blog.)
3. Combine milk and vinegar. Set aside for five to ten minutes.
4. In a medium bowl, combine rice flour, cornstarch, xanthan gum, baking soda, baking powder and salt. Whisk together.
5. In your mixer bowl, beat butter and sugar.
6. Add vanilla extract and one third of the egg at a time to the butter/sugar mixture, beating after each addition.
7. Add half of the dry ingredients and beat. Add half the milk/vinegar mixture, beat, add the rest of the dry ingredients and repeat, being careful not to over-mix.
8. Fold in the chocolate chips.
9. Pour into a greased 9x5 loaf pan and bake for Bake 45 to 50 minutes.

Adapted from this recipe.

Enjoy!
-Bethany

Linking up to Sunday Fitness and Food Link-up found here and here.

Gluten Free Chocolate Chip Shortbread Bites

What could be more fun than a bite size treat filled with mini chocolate chips? These little shortbread bites are gluten free, and they are perfect for serving at a party, or for snacking on all by yourself!

These little Gluten Free Chocolate Chip Shortbread Bites are super easy to make, and they are tasty, too. They have a bit of a crunch to them, even while they melt in your mouth. There are a bunch of delicious chocolate chips tossed in them, and they are super fun.

Gluten Free Chocolate Chip Shortbread Bites

• 6 Tablespoons Butter, room temperature
• 1/2 Cup Sugar
• 1/2 teaspoon Vanilla Extract
• 1/4 teaspoon Salt
• 1/2 Cup plus 2 Tablespoons White Rice Flour
• 1/4 Cup plus 2 Tablespoons Cornstarch 
• 1/2 teaspoon Xanthan Gum
• 1/2 Cup Chocolate Chips (mini or regular)

1. Preheat oven to 350 degrees.
2. Put the butter and sugar into the bowl of your mixer and beat until light and fluffy.
3. Add the vanilla and salt to the butter mixture and beat again.
4. In a separate bowl, whisk together the rice flour, cornstarch and xanthan gum. Add a couple of Tablespoons of it to a small  bowl and coat the chocolate chips in it.
5. Add the flour mixture to the butter mixture and beat until combined. Stir in the chocolate chips.
6. Line a mini muffin tin with 24 wrappers and scoop rounded half Tablespoons of dough into each, pressing down slightly.
7. Bake for  9 to 12 minutes. It's better to under-bake them than to over bake them.
8. Cool, remove from wrappers, and enjoy!

Hope you like them as much as I do!

-Bethany

Linking up to Sunday Fitness and Food link-up found here and here.

Triple Chocolate Caramel Brownies

These triple chocolate caramel brownies are ooey, gooey, deliciousness. And how could they not be with three times the chocolate and caramel added in?

These are great warm or chilled. And they are super easy to make!

They are the perfect, decadent brownie for any occasion!

Triple Chocolate Caramel Brownies

• Brownie mix and ingredients from back of box
• 3/4 Cup Chocolate Chips

1. Add the brownie mix and ingredients from the back of the box to a bowl. Combine, then add the chocolate chips and stir them in.
2. Bake according to directions. Top while still warm.

Toppings

• 1/2 Caramel Bits (NOTE: they are not labeled gluten free. Use under own discretion.)
• 6 teaspoons Heavy Cream
• 1/2 Cup Chocolate Chips
• 1/4 Cup Heavy Whipping Cream

1. Combine the caramel bits and 6 teaspoons heavy cream in a microwave safe bowl. Microwave for 20 second intervals, stirring after each, until melted.
2. Add the chocolate chips and remaining 1/4 cup heavy cream in a microwave safe bowl and microwave 20 seconds at a time, stirring, until melted.
3. Pour the caramel over brownies, then pour the chocolate ganache over them. Spread out.
4. Serve while still warm, or place in the fridge and serve cold.

Enjoy!
-Bethany

Linking up to Sunday Fitness and Food linkup found here and here. 

Gluten Free Double Chocolate Pudding Cookies

These chocolate cookies have pudding in them, making them moist and extra delicious! They are also loaded with chocolate chips, which makes them even better.

One can never have enough recipes for chocolate cookies, can they?! It seems like I am always trying out new recipes for them, and these cookies might be my favorite yet.

These cookies are thick, moist and perfectly, completely chocolatey!

Gluten Free Double Chocolate Pudding Cookies

• 2 1/2 Tablespoons Flaxseed Meal
• 7 1/2 Tablespoons Water
• 1/2 Butter, softened
• 3/4 Cup Brown Sugar
• 1/4 Cup Sugar
• 1 box Chocolate Pudding (dry, 3.4 oz.)
• 1 teaspoon Vanilla Extract
• 1 1/2 Cup Brown Rice Flour
• 1/2 Cup Tapioca Starch
• 1/4 Cup Cocoa Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Xanthan Gum
• 1/4 teaspoon Salt
• 2 Cups Chocolate Chips

1. Heat the water for about 30 seconds in the microwave. Add the flaxseed meal to it and set it aside for 10 minutes.
2. Preheat oven to 350 degrees.
3. In a medium size bowl, combine brown rice flour, tapioca starch, cocoa powder, baking soda, xanthan gum, and salt. Whisk together.
4. In the bowl of your mixer, combine the butter and sugars. Cream together.
5. Add the pudding, vanilla, and flax-egg mixture. Beat for 1 minute.
6. Add 1/2 cup of the dry mixture at a time, mixing until all combined.
7. Fold in chocolate chips.
8. Scoop cookies by the heaping tablespoon and bake for 9 to 12 minutes.

Adapted from this recipe.

Enjoy!
-Bethany

Linking up to Allergy Free Thursdays.

Easy Butterscotch Puppy Chow

Puppy chow is great any time of the year, but especially so during the Christmas season. Treat your family to a new version of the classic recipe with this butterscotch puppy chow!

This recipe is so easy and delicious, and it is a great treat to snack on while wrapping gifts, watching a Christmas movie, or for putting in a pretty bowl for a holiday party. No matter when you decide to have it, you will love every bite!

If you are making the mix for a crowd, think about doubling or tripling the recipe. It will be gone quickly!

Easy Butterscotch Puppy Chow

• 1/4 Cup Milk Chocolate Chips
• 1/4 Cup Butterscotch Chips (make sure they are gluten free!)
• 2 Tablespoons Butter
• 1 teaspoon Vanilla Extract
• 4 Cups Rice Chex Cereal
• 1/2 Cup to 1 Cup Powdered Sugar
• Extra Butterscotch Chips, optional

1. In a large microwaveable bowl, combine chocolate chips, butterscotch chips and butter. Microwave 20 seconds at a time until melted.
2. Add the vanilla to the mixture and stir. Add the cereal and mix until well combined.
3. Add the powdered sugar and stir in the bowl, or toss in a sealed bag.
4. Stir in some extra butterscotch chips (optional), and serve.

Enjoy!
-Bethany

Linking up to Allergy Free Thursdays.

Gluten Free Chocolate Chip Vanilla Snowball Cookies

These chocolate chip vanilla snowball cookies are gluten free, melt-in-your-mouth good, and simple to make!

One of my favorite things to do this time of year is to bake. I love shopping for gifts and all of that, too, but Christmas baking is just so special. And these snowball cookies are a must!

Gluten Free Chocolate Chip Vanilla Snowball Cookies

• 1/2 Cup Butter
• 1/4 Cup Powdered Sugar
• 1/2 teaspoon Vanilla Extract
• 3/4 Cup plus 2 Tablespoons White Rice Flour
• 1/4 Cup Cornstarch
• 1/2 teaspoon Xanthan Gum
• 1/4 teaspoon Salt
• 1/2 Cup Mini Chocolate Chips
• Powdered sugar for rolling

1. Preheat oven to 375 degrees.
2. In a medium size bowl, combine white rice flour, cornstarch, xanthan gum, and salt. Whisk together.
3. In the bowl of your mixer, combine butter and powdered sugar and beat until fluffy. 
4. Add the vanilla and beat again.
5. Add in the dry ingredients and mix until combined. 
6. Stir in chocolate chips.
7. Form the dough into balls that are one Tablespoon in size, and place on parchment lined baking sheets. Bake for 7 to 10 minutes.
8. Remove from oven, allow to cool until you are able to handle them, then roll the cookies in powdered sugar. Best consumed on the day of baking (they are still good later, but they get harder/more dry the longer they sit.)

Adapted from this recipe.

Enjoy!
-Bethany

Linking up to Allergy Free Thursdays and Gluten Free Fridays.

Gluten Free and Vegan Mug Brownie

You've heard of mug cookies before, but how about a mug brownie? This gluten free and vegan mug brownie is filled with a rich chocolate flavor and is ready in just a couple of minutes!

This mug brownie is cooked in the microwave, making it the perfect treat for any time that you want something quick and easy, yet still delicious. Try it out the next time that you are in a hurry, and you will love every bite.

Gluten Free and Vegan Mug Brownie

• 1 1/2 Tablespoons Water
• 1 Tablespoon Applesauce or Oil
• 1/8 teaspoon Vanilla Extract
• 1/2 Tablespoon Flaxseed Meal
• 1 Tablespoon Sugar
• 1 Tablespoon Brown Sugar
• 1 Tablespoon Cocoa Powder
• 1 Tablespoon Cornstarch
• 2 Tablespoons White Rice Flour
• A pinch Salt
• 1 Tablespoon Chocolate Chips

1. Measure all ingredients besides the chocolate chips into a mug. Stir together until well combined.
2. Stir in chocolate chips.
3. Microwave for 60 seconds.
4. Remove from microwave and be careful not to burn yourself. Let cool a bit, then dig in.

Enjoy!

-Bethany

Linking up to Allergy Free Thursdays.

No Bake Chocolate "Scotcharoo" Cups

Do you love Scotcharoos? Do you love chocolate? Does the combination of peanut butter, chocolate, and butterscotch sound like the best thing ever? If so, then you need to try these Chocolate "Scotcharoo" Cups.

These gluten free candies are easy to make. All that you need to do is to melt the chips and peanut butter together, and then add some crispy rice cereal to the mixture. They are made in a mini muffin tin, and they are the perfect bite size treats!

These little treats are perfect for holidays, for sharing with friends and family, or for snacking on by yourself. They are simple enough to make for any occasion, or for any time you are craving something sweet.

No Bake Chocolate "Scotcharoo" Cups

• 1/2 Cup Semi-Sweet Chocolate Chips
• 1/2 Cup Butterscotch Chips
• 1/2 Cup Peanut Butter (or soybutter. I used WOWBUTTER)
• 1 Cup Crispy Rice Cereal

1. In a microwavable bowl, combine chocolate chips, butterscotch chips, and peanut butter. Microwave 20 seconds or so at a time, stirring, just until melted.
2. Stir in crispy rice cereal.
3. Line a mini muffin tin with 24 paper wrappers. Divide mixture between them.
4. Refrigerate until firm, then serve. Keep leftovers refrigerated.

Enjoy!

-Bethany

Linking up to Allergy Free Thursdays.