Friday, June 17, 2016

S'More Cookies (Gluten Free)

I'm beginning to get the hang of gluten free baking. Kind of. I mean.... not the technical use of all those funky ingredients like xanthum gum and such. I mean... the just not using flour kind of baking. 
I think everyone has made the 3 ingredient peanut butter cookies with only peanut butter, sugar, and an egg - am I right? 
I took that idea and kind of ran with it. 
These cookies are fun, easy, delicious, gluten free, and kind of a crispy yet a bit chewy in texture. They would be perfect to make an ice cream sandwich with!

S'More Cookies (Gluten Free)

1/2 cup cookie butter (I used Cookie Notti)
1/2 cup peanut butter
1 cup sugar
1 egg
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla
1/2 cup chocolate chips
1/3 cup small marshmallows, cut in half

Preheat oven to 350. Line a cookie sheet with parchment paper, set aside. 
In a large mixing bowl, beat together cookie butter and peanut butter until smooth. Beat in sugar and then beat in the egg until well combined, scraping sides of bowl as needed.
Add in the baking soda and baking powder and vanilla. Beat to combine.
Stir in the chocolate chips and marshmallows.
Scoop onto prepared cookie sheet using a large cookie scoop (about 1/4 cup). Space them about 2 inches or so apart as they will spread. **NOTE - I like to press one or two chocolate chips and marshmallow halves on top of each mound so they show better when the cookie is cooked.**

Bake at 350 until cookies are golden brown, about 10 minutes. 

Let cool on cookie sheet for 5 minutes before removing to wire rack to cool completely. 

This recipe makes a dozen giant cookies.

Crispy on the outside and a little bit chewy in the middle.

These freeze very well too. 
Also, you can easily double the recipe to make 2 dozen. You can make them smaller, of course, just watch your cooking time. 
Even if you are not worried about gluten, you should try these cookies as they are super de duper tasty. Let us know what you think! 

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