Hello everyone, I wanted to use up my leftover Easter marshmallows so I’ve made some Gluten and Dairy Free Marshmallow Chocolate Chip Cookies. I love making cookies and need to think of some new flavours that I can easily make gluten and dairy free. If you have any good suggestions please let me know.
If you like chewy cookies then this recipe is for you. The marshmallows melt while they are baking in the oven making the cookie even more chewy and delicious.
Recently it seems as if I have done a tonne of baking. I’ve been making some muffins to enjoy at breakfast time and then there has been Easter cakes and also birthday cakes for both my mum and sister. I’ll maybe take a break but I can’t imagine that lasting more than a week or probably a few days.
Other Baking Ideas
If you like this recipe for Gluten and Dairy Free Marshmallow Chocolate Chip Cookies then you might like to try one of my other baking recipes:
- Treat yourself with my Gluten and Dairy Free Chocolate Caramel Peanut Pretzel Pie
- Go traditional with my Gluten and Dairy Free Apple Custard Cake
- Make a some biscuits with my Gluten and Dairy Free Chocolate Crinkle Cookies
- Bake loaf cake with my recipe for Gluten and Dairy Free Choc Chip Muffin Loaf
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
Fx
Handpicked Recipes
Marshmallow Chocolate Chip Cookies (Gluten & Dairy Free)
Ingredients
Instructions
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Preheat the oven to 180 oC and line two baking sheets with parchment paper
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Cream together the dairy free spread, caster sugar and brown sugar until light and fluffy
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Mix in the egg and gluten free flour
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Stir through the dairy free chocolate chips and marshmallows
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Divide the mixture into 12 balls of cookie dough
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Place 6 cookies on each tray and flatten slightly
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Bake for 12 minutes
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Allow to cool on the baking sheet for 10 minutes and then transfer to a wire cooling tray
