I have really enjoyed learning about gluten free (GF) cooking and baking. While no one in my family is GF, I know several who are! I send a lot of my goodies to work with my husband and he has a GF coworker, so if I want to send the goods, I gotta learn to make them GF! Not complaining one bit. I love the challenge, they love taste testing, and I appreciate the feedback!
These Gluten Free Chocolate Chip Oatmeal Marshmallow Cookies are certainly a mouthful....but they aren't quite s'mores so I didn't feel right about calling them s'mores. They are so good! Gooey marshmallow, melty chocolate, hearty oats- all safe for gluten free folks! One thing I learned about GF baking- everything you learned about regular wheat flour? Fughetaboutit... you must over mix this flour! With wheat flour, you have gluten strands and you don't want those tight and tough in a cookie. With GF flour, those strands don't exist! That's right, there is no typo- after adding the GF flour, mix for another 2-3 mins. This helps to build structure.
There are several GF flours to choose from, you can even make up your own perfect combination by buying several and mixing and matching until you find the perfect-for-you mix - however, I have really enjoyed using Bob's Red Mill for serval of my GF cookies. It's easily accessible, easy to use, and tastes great! GF goods tend to have a gritty or powdered texture. In my tests, I found adding an extra egg yolk helped to decrease this, as well as a longer chill time. Really giving this flour time to soak up the moisture and become very tender!
One other thing I have come to love- is puffing up my flattened cookies! I saw the tip a while back and I am obsessed! Take a biscuit cutter or a glass - you want to make sure it will fit around the cookies when they come out of the oven. Place the cutter or glass around the cookie and carefully make circular motions until the cookie puffs back up and is no longer spread out. Repeat with the rest of them. Of course, if you prefer flattened cookie, skip this step!
I'm excited to share my recipe and hope you enjoy them!
GF Chocolate Chip Oatmeal Marshmallow Cookies
Equipment
- stand mixer or hand held mixer
- cookie sheets
- parchment paper or silpat mat
- #70 cookie scoop this will give you about 8 doz cookies
- #50 cookie scoop this will give you about 4 doz cookies
- cooling racks
Ingredients
- ½ cup unsalted butter, softened (112g)
- ½ cup vegetable shortening (100g)
- ¾ cup granulated sugar (160g)
- ¾ cup brown sugar, packed (185g)
- 2 whole large eggs
- 1 egg yolk
- 2 teaspoon vanilla
- 2 cups GF 1-1 flour (290g) see notes
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup GF Oats (120g) see notes
- 1.5 cups chocolate chips (285g)
- 1.5 cups Dandies Vegan marshmallows (155g) see notes
Instructions
- In stand mixer or large bowl, add the butter, shortening, and sugars, beat for 3 mins on medium speed½ cup unsalted butter, softened (112g), ½ cup vegetable shortening (100g), ¾ cup granulated sugar (160g), ¾ cup brown sugar, packed (185g)
- Add eggs and vanilla, beat on low to incorporate, then medium for 2 mins2 whole large eggs, 1 egg yolk, 2 teaspoon vanilla
- Add flour, baking soda, salt. Mix on low until mixed, then on medium for 2-3 mins2 cups GF 1-1 flour (290g), 1 teaspoon baking soda, 1 teaspoon salt
- Remove from stand mixer, if using. Stir in oats, chocolate chips, and marshmallows.1 cup GF Oats (120g), 1.5 cups chocolate chips (285g), 1.5 cups Dandies Vegan marshmallows (155g)
- Chill in fridge for at least 4 hours - longer is ok too!
- Preheat oven to 350°. Prepared cookie sheets with parchment paper or silpat mat. Using # 70 cookie scoop (1TBSP), place 2 inches apart. Bake for 9-11 mins. Let cool on pan for about 2 mins, then move to cooling racks.
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