Description
These Marshmallow Stuffed Gluten-Free Chocolate Cookies are rich, fudgy, and delightfully chewy with a melty vegan marshmallow center. Made with a blend of Dutch-processed and black cocoa powders, dairy-free chocolate chips, and a gluten-free flour mix, these treats are perfect for those seeking an indulgent, gluten-free dessert without dairy. The cookies are chilled, baked to perfection, and then gently shaped for a perfect round appearance, making them as visually appealing as they are delicious.
Ingredients
Dry Ingredients
- 2 cups (296g) gluten-free all-purpose flour (measure for measure, includes xanthan gum)
- ¼ cup (20g) Dutch processed cocoa powder
- ¼ cup (20g) black cocoa powder
- ¾ teaspoon (4.5g) fine salt
- ½ teaspoon (3g) baking soda
- ½ teaspoon (2g) baking powder
Wet Ingredients
- ⅔ cup (151g) vegan butter, softened at room temperature
- ⅓ cup (73g) refined coconut oil, melted
- 1 cup (200g) brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon (5g) honey
- 1½ teaspoon (7.5g) vanilla extract
Add-ins
- 1½ cup (255g) dairy-free chocolate chips
- 20 vegan marshmallows, halved (use wet scissors or a wet knife to cut)
Instructions
- Mix Dry Ingredients: In a bowl, sift together gluten-free flour, Dutch-processed cocoa powder, black cocoa powder, salt, baking soda, and baking powder. Set aside to ensure even distribution and remove lumps.
- Cream Wet Ingredients: In a large bowl, beat vegan butter, melted coconut oil, brown sugar, and granulated sugar together until well combined and creamy. Add the large egg and stir until combined. Then incorporate honey and vanilla extract, continuing to stir until smooth.
- Combine Mixtures: Gradually add the sifted flour mixture to the wet ingredients, mixing with a wooden spoon until the dough just comes together. Fold in the dairy-free chocolate chips evenly throughout the dough.
- Chill Dough: Cover the dough and refrigerate it for 2 hours to firm up, which will help with shaping and baking.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- Shape Cookies with Marshmallows: Using a cookie scoop (about a heaping tablespoon), scoop dough into your palm and flatten it slightly. Place half a vegan marshmallow in the center and fold the dough around it, slightly enclosing the marshmallow (it’s okay if it isn’t fully covered). Place the cookies spaced on the parchment paper. Repeat until all dough is used.
- Bake and Shape: Bake the cookies for 7-9 minutes. Immediately after removing them from the oven, press down each cookie gently with your hand or the bottom of a ramekin to flatten slightly. Use a large round cookie cutter around the cookie and shake gently to form a perfect circle. Allow cookies to cool completely on the baking sheet to set.
Notes
- If you don’t plan on baking all the cookies immediately, you can shape them with marshmallows and freeze on the baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding an extra minute or two to baking time.
- Using wet scissors or a wet knife to cut marshmallows prevents sticking and results in cleaner halves.
- This recipe uses vegan butter and dairy-free marshmallows to keep it dairy-free and vegan friendly.
- Shaping cookies immediately after baking helps maintain a uniform round shape for a professional look.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
