Updated: Jun 11, 2020
You are going to want S'more of these once you take a bite! I am bringing the campfire s'mores indoors with these ooey gooey cookies! Gluten free, dairy free and campfire free!
1 1/2 cup rice flour
1/2 cup oat flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup earth balance dairy free "butter", room temperature
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
1 tablespoon water
1 1/2 cups Hu dark chocolate gems
1/2 cup mini marshmallows
Method of Preparation:
Whisk together the rice flour, oat flour, baking soda, and salt. Set aside.
In a stand mixer, fitted with a paddle attachment, mix the dairy free "butter", brown sugar, and granulated sugar. Whip until light and airy, 2 to 4 minutes.
Next, add the vanilla, eggs, water and mix until combined, scraping down the sides of the bowl as needed.
Add the dry ingredients and mix until thoroughly incorporated (the plus side to gluten free baking?... you CAN'T OVER MIX! - YAY!)
Fold in the chocolate chunks and the mini marshmallows and mix until evenly distributed.
Chill the cookie dough in the refrigerator for 30 minutes to 1 hour. Meanwhile, preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
Once chilled, scoop the cookies out using a small ice cream scoop (or two soup spoons), leaving about 2-inches between each cookie (the social distancing 6-feet does not apply to cookies).
Bake for 10 to 12 minutes or until puffed and golden brown around the edges. The marshmallows might ooze out of the cookies, but they form this delicious caramelized bit that reminds me of the outside of a toasted marshmallow! YUM!
Allow to cool for 5 minutes before transferring to a cooling rack to cool completely.