This gluten-free take on the classic summer campfire treat comes from Lauren Marie of LaurenMarieGlutenFree.com, who says “This is the perfect summer cookie. Let’s just say, I made three batches of these for our photo shoot and by the end, they were completely gone. There’s no other way to say it: These things are darn good.”
- ¾ cup tapioca flour
- ½ cup gluten-free graham cracker crumbs
- ¼ cup sorghum flour
- ½ teaspoon xanthan gum
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 (¼ lb) stick butter, softened (left at room temperature for 2 hours)
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup bittersweet chocolate chips
- 7 marshmallows, cut in half (scissors help!)
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together tapioca flour, graham cracker crumbs, sorghum flour, xanthan gum, baking soda and salt until combined.
Using a standing mixer with a paddle attachment, cream together butter, light brown sugar and granulated sugar on medium speed. With the mixer running, add the egg and vanilla. Mix until combined.
Turn off the mixer. Add half of the flour mixture and mix on low until just combined. Repeat with the remaining half.
Fold in chocolate chips.
Use a small ice cream scoop or tablespoon measure to spoon the batter. Gently place a marshmallow half on top of the scoop. Then, invert the scoop of batter onto the prepared baking sheet so that the marshmallow touches the parchment paper.
Bake for 7-9 minutes or until edges are golden brown. Let the cookies cool on the pan for 5 minutes before using a spatula to transfer to a cooling rack. Cool completely before serving. Enjoy!
Calories: 190, Carbohydrates: 26 g, Protein: 1 g, Fat: 9 g, Cholesterol: 30 mg, Sodium: 105 mg, Fiber: 1 g