Big fan of marshmallows over here! And then with chocolate, I mean…wow! The combo always reminds me of childhood memories roasting marshmallows by the fire to make s’mores. So, naturally, I made stuffed cookies, ha!
This recipe is almost the same as my Buttery Chocolate Chip Cookies with a few little twists. If you prefer no marshmallows, check out that recipe. But, if you’re a marshmallow junky like me, you’re going to want to try these!
These cookies are gluten-free! I used a combination of almond flour, coconut flour and tapioca flour. I like using a little bit of tapioca flour to help make the cookies a little softer and more chewy.
Here’s what you’ll need:
pure vanilla extract
flakey salt (optional for sprinkling on top but SO worth it)
Marshmallow Stuffed Chocolate Chunk Cookies
- 1 cup fine almond flour
- 2 tablespoons coconut flour
- 1 tablespoon tapioca flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/4 cup + 1 tablespoon coconut sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/4 cup room temperature grass-fed butter
- 1/2 cup semi-sweet chocolate chunks - I used Enjoy Life Semi-Sweet Chocolate Mega Chunks
- 6 large marshmallows - I used Dandies Vegan Marshmallows
- Flakey salt to sprinkle on top optional
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large bowl, add the almond flour, coconut flour, tapioca flour, coconut sugar, baking soda and sea salt. Mix to combine.
- In a small bowl. Add egg and whisk. Add vanilla and mix to combine.
- Add the wet ingredients into the dry ingredients and start to mix with spatula. Add in small pieces of butter at a time and continue to mix until everything is combined.
- Fold in chocolate chunks.
- Form dough into balls (think a little bit bigger than a golf ball size) and press 1 marshmallow into the ball then re-shape into a ball again making sure the marshmallows are almost all covered. It's ok if you see them poking out a bit!
- Place on baking sheet and gently press down a little bit (don't flatten). You want them to be big.
- Bake for 10-11 minutes. You want them to be golden brown at the bottom and slightly golden brown on top. They will be soft and look a little undercooked but they will be perfect!
- Sprinkle flakey salt on top (if using).
- Cool for 5-10 minutes before eating.