Marshmallows and chocolate — what a yummy combination. Just thinking of them reminds me of summer parties with marshmallows made oooey gooey from time spent over a fire’s flame. Add a graham cracker or two with a chocolate square and you have s’mores. Or you can bake these cookies in the oven for a similar tasting but easier to make treat.
I discovered a vegan cookie recipe with these flavors that I could make gluten-free and adapt to my circumstances. Aquafaba was used to make a super flax egg for extra moisture and structure that is lacking at high altitude and in many gluten-free desserts. Also, I made sure to use baking powder to help activate the dutch-processed cocoa powder. The last change made to add extra rise was to use vegan butter that was not melted. The result was a chewy cookie with a crisp exterior.
My gluten-free testers raved about the cookie. One said that each bite was a different combination of tastes and flavors, while another said it was the best cookie she ever had. Not too shabby for a gluten-free and vegan treat baked at high altitude.
Gluten-Free Marshmallow-Studded Cookies adapted from Chocolate Marshmallow Cookies
1 tablespoon ground flaxseed
3 tablespoons aquafaba
1 1/2 cups gluten-free flour blend
1/2 cup dutch-processed cocoa powder
1 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup vegan butter
1 cup vegan sugar
1 teaspoon vanilla extract
5 tablespoons non-dairy milk
1 cup vegan chocolate chips
1 cup vegan marshmallows, chopped large or unchopped minis
Preheat oven to 350F and line baking sheets with parchment paper. Whisk together flaxseed and aquafaba and set aside to thicken.
In a bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside. Place vegan butter and sugar in the bowl of a stand mixer, and combine on medium-high speed. Add flax mixture, vanilla, and non-dairy milk, and combine on medium speed until the batter is soft and smooth. Add dry ingredients and beat to combine. Add chocolate chips and marshmallows and stir with a spoon to combine.
Scoop up 2 tablespoons of batter at a time and roll into a ball. Place each ball on a baking sheet and flatten slightly with the heel of your hand. Bake for 12-13 minutes, one tray at a time, rotating halfway through bake time. Let cool on the baking sheet for five minutes, then transfer the cookies to a wire rack to cool completely. They may seem too soft, but will become firm and crisp as they cool. Do not store airtight or they will get soggy. Yield: 24-26 cookies.
Until next time, happy baking and happy 4th of July!