Gluten-Free Chocolate Chip Marshmallow Cookies

There’s nothing better than a batch of freshly baked cookies. You’ll love these crunchy cookies full of chocolate and mini marshmallows.

Gluten-Free Chocolate Chip Marshmallow Cookies

Active time: 20 mins | Cook time: 25 mins | Yield: 16 large cookies

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Ingredients:

*Measuring Cup: 250ml

• 1/2 cup (110g) Unsalted Butter, at room temperature
• 1/2 cup White Sugar
• 3/4 cup Brown Sugar
• 1 1/2 tsp Vanilla Extract
• 1 Large Egg
• 1 3/4 cups All-Purpose Gluten Free Flour
• 1 tsp Xanthan Gum (omit if your blend already contains it)
• 1 cup Semisweet or Milk Chocolate Chips
• 1 tbsp Baking Powder
• 1 cup Mini Marshmallows

Instructions:

1. Preheat oven to 350°F.
2. In the bowl of an electric mixer, combine the butter with both sugars and vanilla; beat on medium speed until light and fluffy.
3. Add the egg and beat until well mixed, about 1 minute. 
4. Add flour (already mixed with xanthan gum), chocolate chips, baking powder and mini marshmallows. Use a spoon or a rubber spatula to stir until just combined.
5. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
6. Bake until cookies are golden around the edges, 20 to 25 minutes.
7. Remove from oven and let cool on baking sheets about 5 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Other Recipes:

• Fluffy and Moist Passion Fruit Cake (Gluten-Free Option)
• Christmas Gingerbread Cookies (Gluten-Free Option)
• Creamy Lime Ice Pops
• Instant Cappuccino Mix