1 (16-ounce) box gluten-free chocolate cake mix, or 1 recipe Make-Your-Own Chocolate Cake Mix (page 191 of Gluten-Free on a Shoestring Quick & Easy)
5 tablespoons (70 g) unsalted butter, at room temperature
2 extra-large eggs (120 g) at room temperature, beaten
1 cup (112 g) chopped roasted almonds
1 1/2 cups (60 g) mini freeze-dried marshmallows
Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the cake mix and whisk to break up any lumps. Add the butter and eggs, mixing well after each addition. The dough will be thick. Add the almonds and marshmallows, and mix until they are evenly distributed throughout, handling as little as possible so the marshmallows stay whole.
Drop the dough by rounded teaspoonfuls onto the prepared baking sheet, 2 inches apart. Bake the cookies in the center of the oven until just set, about 9 minutes. Allow to cool until firm on the baking sheet until firm. Transfer to a wire rack to cool completely.
P.S. If you haven’t yet, please pick up a copy of my new cookbook, Gluten-Free on a Shoestring Quick & Easy. You’ll find a whole chapter on Make-Your-Own Mixes, many more ways to use those mixes, plus all your old favorites, made quick & easy!
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