If you are craving a chocolatey treat that brings gooey, melty marshmallows right to the center of each bite, you are absolutely going to adore this Marshmallow Stuffed Gluten-Free Chocolate Cookies Recipe. These cookies are the perfect blend of rich cocoa flavor, chewy texture, and that irresistible surprise of soft marshmallow tucked inside. They are not only naturally gluten-free but also vegan-friendly, making them a perfect crowd-pleaser for everyone, whether you’re avoiding gluten or simply love a decadent cookie with a twist. Trust me, once you try this recipe, it will become your go-to sweet indulgence for cozy afternoons or festive gatherings.

Ingredients You’ll Need

A group of dark brown chocolate cookies with rough texture is piled on white parchment paper inside a white plate, each cookie showing irregular white marshmallow bits melted in the middle and some chocolate chips visible in the dough. The cookies have a slightly cracked surface, and a few scattered small marshmallows and chocolate crumbs lie around on the white marbled table. One cookie sits separately on another white plate near the bottom left, showing its cracked top and melted marshmallow center clearly. The photo is taken with an iphone --ar 4:5 --v 7

This Marshmallow Stuffed Gluten-Free Chocolate Cookies Recipe calls for simple but thoughtfully chosen ingredients, each playing a key role in creating the perfect cookie texture and flavor. From the deep, rich cocoa powders to the combination of vegan butter and coconut oil that ensures tenderness, every ingredient is essential to making these cookies a true delight.

2 cups (296g) gluten-free all-purpose flour: Make sure it’s a measure-for-measure blend including xanthan gum for ideal texture and structure.
¼ cup (20g) Dutch processed cocoa powder: Adds a smooth, rich chocolate flavor and vibrant dark color.
¼ cup (20g) black cocoa powder: Deepens the chocolate taste and gives that beautiful near-black hue.
¾ teaspoon (4.5g) fine salt: Enhances sweetness and balances flavors perfectly.
½ teaspoon (3g) baking soda: Helps the cookies rise and create that light crumb.
½ teaspoon (2g) baking powder: Adds additional lift and softness.
⅔ cup (151g) vegan butter, softened: Provides richness and moisture, making cookies irresistibly tender.
⅓ cup (73g) refined coconut oil, melted: Contributes to a chewy yet soft bite with a subtle tropical note.
1 cup (200g) brown sugar: Adds natural molasses flavor and chewiness.
½ cup (100g) granulated sugar: Helps with crisp edges and sweetness balance.
1 large egg: Binds everything together while adding moisture and structure.
1 teaspoon (5g) honey: Adds a touch of natural sweetness and moisture.
1½ teaspoon (7.5g) vanilla extract: Infuses warmth and depth of flavor.
1½ cup (255g) dairy-free chocolate chips: Melts slightly inside, adding chunks of creamy chocolate goodness.
20 vegan marshmallows, halved: Use wet scissors or a wet knife to easily cut these without sticking, so you get that perfect gooey center.

How to Make Marshmallow Stuffed Gluten-Free Chocolate Cookies Recipe

Step 1: Prep the dry ingredients

Start by sifting together the gluten-free flour, Dutch processed cocoa powder, black cocoa powder, salt, baking soda, and baking powder in a bowl. This ensures everything is evenly distributed and there are no lumps, which means a smoother dough and even baking.

Step 2: Cream the fats and sugars

In a large mixing bowl, beat the softened vegan butter, melted coconut oil, brown sugar, and granulated sugar together until the mixture is smooth and creamy. This step is crucial because it sets the foundation for tender, chewy cookies by incorporating just the right amount of air.

Step 3: Add the wet ingredients

Mix in the egg, honey, and vanilla extract with the creamed butter and sugar. This step brings moisture and flavor to the dough, creating a rich base that holds everything together beautifully.

Step 4: Combine wet and dry ingredients

Slowly add the dry ingredient mixture to the wet ingredients, stirring everything together with a wooden spoon until the dough forms. Then fold in the dairy-free chocolate chips to sprinkle bursts of melted chocolate in every bite.

Step 5: Chill the dough

Cover the dough and pop it into the fridge for at least 2 hours. This chilling step is not just to make the dough easier to handle, but it also deepens the flavor and helps the cookies keep their shape during baking.

Step 6: Shape the marshmallow stuffed cookies

Once chilled, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Using a heaped tablespoon-sized scoop of dough, flatten it in your palm and place half a marshmallow in the center. Enclose the marshmallow with more dough, allowing some marshmallow to peek out for that melty, inviting look. Place each cookie carefully on the baking sheet, spacing them evenly.

Step 7: Bake and shape final cookies

Bake the cookies for 7 to 9 minutes until just set. While they’re still warm, gently press down on each cookie with your hand or the bottom of a ramekin to flatten them slightly. For a polished finish, use a large round cookie cutter around each cookie and shake it to create beautifully rounded edges. Let the cookies cool completely right on the pan so the marshmallow centers set perfectly.

How to Serve Marshmallow Stuffed Gluten-Free Chocolate Cookies Recipe

Eleven dark chocolate cookies are arranged closely on a sheet of white cooking paper over a white marbled surface. Each cookie is round with a rich dark brown color and a rough, slightly cracked texture. There are uneven patches of white marshmallow melted into the tops of the cookies, creating contrast with the dark dough. Scattered around the cookies are small, white whole marshmallows adding a soft touch to the scene. The photo is bright with soft natural lighting showing the texture clearly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of powdered sugar creates a lovely contrast to the deep chocolate hues and adds a hint of extra sweetness, making these cookies look as irresistible as they taste. For a touch of sparkle, edible gold dust or a drizzle of melted dairy-free white chocolate adds a festive finish and a pop of vanilla flavor.

Side Dishes

These cookies pair wonderfully with a cold glass of almond milk or a steaming mug of your favorite dairy-free hot chocolate. For a brunch or dessert platter, serve alongside fresh berries or a vegan vanilla ice cream to balance their deep chocolaty richness with brightness and creaminess.

Creative Ways to Present

Place these marshmallow stuffed gems in a vintage cookie tin layered with parchment paper for a charming gift presentation. Or stack them on a dessert pedestal surrounded by fairy lights for a magical touch at your next party. You can also create a “cookie sandwich” by adding a layer of peanut butter or vegan cream cheese between two cookies for an extra indulgent treat.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store these Marshmallow Stuffed Gluten-Free Chocolate Cookies Recipe leftovers in an airtight container at room temperature for up to 5 days. Be sure to layer them with parchment paper to prevent sticking. This keeps their texture pleasantly chewy and the marshmallows soft and melty.

Freezing

You can freeze the cookie dough balls before baking by arranging them on a baking sheet and chilling until solid, then transferring to a freezer-safe bag or container. Freeze for up to three months. When ready, bake from frozen by adding an extra minute or two to the baking time. Alternatively, freeze fully baked cookies wrapped well in plastic wrap and then in a freezer bag.

Reheating

To revive the wonderfully gooey marshmallow center, gently warm the stored cookies in a low oven (about 300°F/150°C) for 5 minutes or microwave individually for 10-15 seconds. This melts the marshmallow back to that perfect, indulgent goo and softens the cookie just right.

FAQs

Can I use regular marshmallows instead of vegan ones?

Absolutely! While the recipe calls for vegan marshmallows to keep it fully plant-based, regular marshmallows work just as well if you’re not restricted by dietary preferences. Just make sure to halve them carefully using a wet knife or scissors to prevent sticking.

Why do you use both Dutch processed and black cocoa powders?

The combination creates an intense, complex chocolate flavor and deep coloration that a single cocoa powder can’t achieve. Dutch processed is smoother and less acidic, while black cocoa is richer and more robust, delivering a cookie that’s delectably dark and flavorful.

Is it necessary to chill the dough for 2 hours?

Chilling the dough is highly recommended as it makes the dough easier to handle and enhances the final texture and flavor of the cookies. If you’re short on time, 30 minutes will help, but 2 hours or even overnight yields the best results.

Can I make these cookies gluten-free and nut-free?

Yes! Just ensure your gluten-free flour blend contains no nuts or nut derivatives. This recipe is naturally nut-free unless you add mix-ins containing nuts. Always check labels if allergies are a concern.

What’s the best way to cut marshmallows easily?

Use scissors or a sharp knife dipped in water before cutting. This prevents the marshmallows from sticking and makes slicing much cleaner and easier, especially for smaller-sized portions to fit inside the cookies.

Final Thoughts

There is something truly magical about biting into a warm, fudgy cookie only to discover a luscious marshmallow surprise at its heart. This Marshmallow Stuffed Gluten-Free Chocolate Cookies Recipe brings together so much joy in just one bite—it’s the perfect cookie to share with friends, family, or simply to treat yourself after a long day. Don’t wait to make these; your cozy cookie cravings have met their new match!