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

Easy Chocolate Peanut Butter S'mores

S'mores are a delicious and easy dessert, and these chocolate peanut butter s'mores are even better than the original! And they are made in the microwave, too, so you can have them anytime!

If you love chocolate, peanut butter, and marshmallows, then this is the dessert for you. It's an easy single serve treat that will satisfy all of your cravings at once.

I used WOWBUTTER soybutter and Dandies vegan marshmallows in my s'mores, but you can use the "real" versions if you want. Whatever works best for you.

Easy Chocolate Peanut Butter S'mores 

• 2 Chocolate Cookies (like these)
• 1 Tablespoon Chocolate Chips
• 1/2 Tablespoon Peanut Butter (or soybutter like WOWBUTTER)
• 1 Marshmallow (I used vegan Dandies)

1. In a small microwave safe bowl, combine chocolate chips and peanut butter. Microwave 15 seconds at a time, stirring, until melted.
2. Place one cookie on a plate and put the marshmallow on top. Microwave until the marshmallow is puffy.
3. Spoon the chocolate/peanut butter mixture over the marshmallow and top with the second cookie. Eat while still warm.

Enjoy!
-Bethany

Double Chocolate Marshmallow Brownies

These gluten free brownies have a fun and easy twist with the addition of marshmallows and chocolate chips! 

If you love marshmallows and chocolate, then you will fall for these brownies! They are fun, delicious, and simple to put together.

Double Chocolate Marshmallow Brownies

• One Batch Gluten Free Brownies
• 6 Marshmallows, or more (I used vegan Dandies)
• 1/2 Cup Chocolate Chips

1. Prepare brownie batter as normal, and put into oven. Bake until 10 minutes remaining.
2. While the brownies are baking, take the marshmallows and cut them in half. Measure out the chocolate chips.
3. When there are 10 minutes remaining on the brownies take them from the oven and put the marshmallow halves all over the top. Sprinkle the chocolate chips over, too.
4. Continue baking for 10 more minutes. Remove from oven and serve while slightly warm, cool, or reheated.

Enjoy!

-Bethany

Gluten Free S'mores "Cinnamon" Rolls

Do you love cinnamon rolls, but are in the mood to try something different? If so, then these Gluten Free S'mores "Cinnamon" Rolls are just what you need!

These "cinnamon" rolls contain no cinnamon, but are instead filled with a chocolate butter and sugar and are topped with marshmallows and chocolate frosting. They are everything that a good cinnamon roll should be and s'more.

How good do these look?!

These "cinnamon" rolls are sure to satisfy your sweet tooth. They are the perfect breakfast treat, or a great dessert for any time of the day!

Gluten Free S'mores "Cinnamon" Rolls

• 2 Tablespoons Butter, softened
• 1/4 Cup Sugar
• 2/3 Cup of warm Milk
• 1 Tablespoon Yeast
• 1 Flax-Egg (3 Tablespoons Water and 1 Tablespoon Flaxseed Meal)
• 1/4 Cup Butter, melted
• 1 Teaspoon Vanilla Extract
• 1 1/2 Cup Corn Starch
• 2 Teaspoons Xantham Gum
• 1/2 Teaspoon Salt
• 2 Teaspoons Baking Powder
• 1/4 Teaspoon Baking Soda

1. Preheat oven to 375 degrees.
2. Prepare flax-egg (directions on side of blog.)
3. In a large bowl, mix together the softened butter and sugar. 
4. Heat your milk, not too hot but warm enough to activate yeast, and add in the yeast. Whisk together until dissolved. 
5. Add the milk/yeast mixture to the sugar and stir together. Add the egg (or flaxegg), oil and vanilla, and mix again. 
6. Add all of the dry ingredients and mix well to combine, removing all lumps (expect the dough to be pretty soft).
7. Sprinkle a big sheet of plastic wrap with sugar and plop dough out onto it. Add a second layer of plastic wrap and roll dough out between them, making roughly a 13" by 13" square.
8. Make your filling by combining softened butter and cocoa powder. Spread over the dough, and then sprinkle on the sugars.
9. Lift up an edge of the plastic wrap to help you and roll the dough. Cut with a knife and place in a greased pan (I usually bake mine in a 9x13 and they all fit).
10. Bake for about 20 minutes (until tops are lightly browned.)
11. Top with marshmallows immediately. Drizzle frosting over tops.

Chocolate Filling:

• 1/4 Cup Butter, softened
• 2 Tablespoons Cocoa Powder
• 1/4 Cup Sugar 
• 1/4 Cup Brown sugar

Topping:

• Chocolate Frosting
• 1/2 Bag Mini Marshmallows (use Dandies if Vegan)

Enjoy!
-Bethany

Linking up to Allergy Free Thursdays.

Gluten Free Hot Chocolate Cookies

These cookies are soft, chocolate-y, and topped with a marshamallow and more chocolate! How can they get any better than this?

These cookies are best eaten fresh or warmed in the microwave. They are just like a really good glass of hot chocolate!

Gluten Free Hot Chocolate Cookies

• 1/2 Cup Butter
• 2 Cups Milk Chocolate Chips
• 1 1/4 Cup Brown Sugar
• 3 Flax-Eggs (9 Tablespoons Water, 3 Tablespoons Flaxseed Meal)
• 2 teaspoons Vanilla Extract
• 1 Cup Brown Rice Flour
• 1/4 Cup Tapioca Starch
• 1/4 Cup Cornstarch
• 1/4 Cup Cocoa Powder
• 1 1/2 teaspoons Baking Powder
• 1/2 teaspoon Xanthan Gum
• 1/4 teaspoon Salt
• Chocolate Chips 
• Marshmallows (I used Dandies vegan marshmallows)

1. Prepare flax-eggs (directions on side of blog.)
2. Melt butter and chocolate chips together. Allow to cool a bit.
3. In a medium bowl, combine rice flour, tapioca starch, cornstarch, cocoa powder, baking powder, xanthan gum and salt. Whisk together.
4. In the bowl of your mixer, combine brown sugar, flax-eggs and vanilla. Blend.
5. Add the chocolate chip/butter mixture and beat until combined.
6. Add the dry ingredients and beat until well combined.
7. Refridgerate dough for 2 hours, or longer. If longer, then you will need to thaw a bit before using. 
8. Preheat oven to 325 degrees.
9. Scoop medium to large cookies onto parchment lined baking sheets.
10. Bake for 8 to 10 minutes depending on how large you make them. Take from oven, add a handful of chocolate chips and a marshmallow onto each cookie, then stick back into the oven for an additional 3 to 5 minutes.
11. Remove from oven and repeat until dough is gone.

Adapted from this recipe.

Enjoy!
-Bethany