Tuesday, 10 September 2013

Gluten Free Marshmallow Nutella Chocolate Chip Cookies

Marshmallows...Nutella....Chocolate Chips...all thrown together to make the tastiest cookies? And might I add that these cookies are Gluten Free. I was worried about these cookies tasting a bit off, considering this is only my 2nd attempt at baking Gluten Free, but they were delicious. If you are experimenting with Gluten Free products just like me, you've got to give these ones a try!

*Makes: 12 cookies

  • 1 1/2 cups (200g) Gluten Free Self Raising Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (110g) unsalted butter at room temperature
  • 1/2 cup (100g) packed brown sugar
  • 1/4 cup (50g) white sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 3/4 cup (120g) of chocolate chips (or any flavor that you wish)
  • bag of large marshmallows (you won’t need the whole bag)
  • Nutella


Step 1: Preheat oven to 375F/190C. Line cookie sheets with foil and spray with cooking spray. 

Step 2: In a medium mixing bowl, whisk together flour, baking soda and salt. Set aside.

Step 3: In another bowl or in a mixer, cream together the butter, brown sugar and white sugar until pale and fluffy. 

Step 4: Add the egg and mix until combined. Scrape down the bowl of the mixer with a spatula, add vanilla and beat until integrated.

Step 5: On a low speed or using a large spoon, pour the butter and sugar mixture into the bowl of the flour mixture. If mixture is not firm and thick enough, you can add more flour, which is what I had to do, until you are able to roll it in a ball and it stays. Fold in the chocolate chips. 

Step 6: Take heaping tablespoons of the dough, roll into a ball, and place them on the greased cookie sheet a few inches apart to allow for spreading (I was able to fit 6 on each cookie sheet). Gently flatten the cookies with your fingers making an indentation in the middle of each one. 

Step 7: Place a teaspoon of Nutella in the center of each cookie, then top with a marshmallow that has been cut in half with kitchen scissors (the sticky part of the marshmallow should be face down).

Step 8: Bake the cookies for 8 to 10 minutes. If you are baking more than one tray at a time, switch the top tray with the bottom tray halfway through so that they all bake evenly. They are done when the marshmallows are melted and golden brown and the bottoms of the cookies are slightly darker.

Step 9: The cookies will be a bit soft when fresh out of the oven, use a spatula to carefully transfer them to a wire cooling rack until firm enough to serve.


  1. Oh my gods I just saw this on tumblr and had to see, WOW! Can't wait to try these out! xx

    1. They are great! Just a heads up, this was only my second time experimenting with gluten free products and I used self raising flour, if I were you I would use plain flour (gluten free that is). But if you do happen to follow my recipe, they still turn out pretty darn good!