These rich, chewy and almost gooey cookies are a delightful indulgence. Keeping them crunchy on the outside but “just baked” on the inside melds perfectly with the sweet marshmallow topping.
Makes 24 cookies.
Free of: gluten, and all top allergens
- 1 ⁄ 2 cup (120 mL) brown rice flour*
- 1⁄ 3 cup (80 mL) tapioca starch
- 1⁄ 3 cup (80 mL) lightly packed cocoa powder
- 1 ⁄ 2 tsp baking soda
- ¼ tsp salt
- 1⁄ 3 cup (80 mL) mashed ripe avocado
- ¼ cup (60 mL) melted coconut oil* or shortening (such as Spectrum palm shortening)
- 1 cup (250 mL) sugar
- 1 tsp maple syrup
- 1 tsp vanilla extract
- 1 ⁄ 2 cup (120 mL) allergy-friendly semi-sweet chocolate chips
- 2⁄ 3 cup (160 mL) mini-marshmallows [look for allergy-safe brand]
- In a small bowl, whisk together the flour, starch, cocoa powder, baking soda and salt.
- In a mixing bowl, blend the avocado, oil, sugar, maple syrup and vanilla until smooth and creamy.
- Add the dry ingredients to your mixing bowl, and blend until well combined. Stir in the chocolate chips.
- Cover and place the dough in the refrigerator for 30 minutes.
- Preheat oven to 375º F and line a baking sheet with a silicone baking mat or parchment paper.
- Scoop the dough by the rounded tablespoonful onto the prepared baking sheet, and flatten them slightly, to about 1 ⁄ 2-inch thickness. Bake them for 10 minutes.
- Remove the cookies from the oven, and gently press three marshmallows into the center of each cookie.
- Return the cookies to the oven and bake for an additional 2-3 minutes.
- Let the cookies cool on the baking sheet for 5 minutes, before removing them to wire racks to cool completely.
*Non-Gluten-Free: If gluten is not a concern, then you can use an equivalent amount of all-purpose flour in place of the rice flour.
*A Note on Coconut
Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.
Alisa Fleming is Allergic Living’s Senior Editor and the founder of the Godairyfree.org website. Recipe first published in Allergic Living magazine.