Gluten Free Chocolate Chip & Marshmallow Cookies
Preheat oven to 350*F degrees.
In a large mixing bowl, beat butter, brown sugar and cane sugar until smooth and cream.
Add egg and vanilla, mix well.
Add the flour in slowly, until mixed well. Then add baking powder and salt, mix at low speed until combined.
Carefully add chocolate chips until mixed with cookie batter.
Scoop out the cookie dough using a cookie scoop. Place your thumb in th middle to form a cavity and place half a marshmallow inside. Press down, then add other half of marshmallow (optional.)
Release the cookie dough ball from the cookie scoop and roll together so that the marshmallow is almost completely covered by cookie dough. Repeat with remaining dough. Refrigerate cookie dough balls for 30 minutes or up to overnight.
Place cookies 2 inches apart on a cookie sheet, lined with parchment paper. Bake at 350*F degrees for 12-18 minutes or until the edges and marshmallow are golden brown, the center will still be gooey.
Allow to cool down....or NOT! Who are we kidding. Cookies are best straight out of the oven.
Vegan egg: 1 tbsp of flaxseed meal and 4 tbsp of water. Place in a bowl and microwave together for about 30 seconds. Mix together until combined and let sit for 5 minutes before adding into recipe,
*Cookies featured are Gluten-Free version.
*Using an ice cream scoop? Bake cookies for 15-18 minutes or until the tops of the marshmallows or lightly golden brown.
*Using a cookie scoop? Bake cookies for 12-15 minutes or until the tops of the marshmallows are lightly golden brown.
Baking time may vary between ovens. Remember not all ovens are made the same or heat up the same way.
This recipe can be made with all-purpose flour, wheat flour or gluten-free flour! All purpose unbleached flour will spread slightly more then gluten-free when baking.
If you don’t want giant cookies, use a 1 ounce cookie scoop, and only put half of a marshmallow in the center. Repeat until dough is finished!