Gluten Free Rocky Road Cookies
These super thick gluten free rocky road cookies are rich double chocolate chip cookies packed with nuts and marshmallows.
Servings: 12 cookies
Ingredients
- 1 ½ cups all purpose gluten free flour blends (I used Better Batter; please click thru for full info on appropriate blends)
- ¾ teaspoon xanthan gum (omit if your blend already contains it)
- 1 cup unsweetened Dutch-processed cocoa powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 10 tablespoons unsalted butter at room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 eggs at room temperature
- 2 teaspoons pure vanilla extract
- 3 ounces dark chocolate wafers roughly chopped
- 3 ounces roasted peanuts or almonds roughly chopped
- ¾ cup mini freeze-dried marshmallows
Instructions
- In a medium-sized bowl, place the flour, xanthan gum, cocoa powder, baking soda, and salt, and whisk to combine well. Set the bowl of dry ingredients aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, place the butter, granulated sugar, and brown sugar, and beat on medium-high speed until light and fluffy (about 4 minutes).
- Add the eggs and vanilla, and beat again to combine well, scraping down the sides of the mixing bowl as necessary.
- Add the dry ingredients to the large mixing bowl, and beat on medium speed until just combined.
- Add the chocolate pieces, chopped nuts, and miniature marshmallows, and mix until the pieces are all evenly distributed throughout the cookie dough. The dough will be thick and relatively sticky.
- Transfer the cookie dough to the medium-sized bowl that held the dry ingredients, cover with plastic wrap, and place in the refrigerator to chill for at least an hour and up to a few days.
- Once the dough is nearly chilled, preheat your oven to 350°F. Divide the chilled dough into 12 equal portions, about 2 1/2 ounces each.
- Roll each into a ball then press into a disk about 3/4-inch thick, and place about 1 1/2 inches apart from one another on the prepared baking sheets.
- Place the baking sheets, one at a time, in the center of the preheated oven and bake for 12 minutes or until the cookies no longer glisten in the center and some have just begun to crack slightly.
- Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 10 minutes before transferring to a wire rack to cool further.
- Store in a sealed container at room temperature or in the refrigerator or freezer for longer storage.
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