Double Chocolate Marshmallow Cookies

Mom and Daughter GF 

Double Chocolate Marshmallow Cookies
Dairy free, gluten free

Ingredients

Dry Ingredients:

¾ cup oatmeal flour

¾ cup brown rice flour

1/2 cup unsweetened Dutch-process cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tsp xanthan gum 

Melted Ingredients:

½ cup  GF semi-sweet chocolate chips

1/2 cup smart balance flaxseed butter or reg butter (use 1/4 cup less oatmeal flour)

Mixer:

1 1/2 cups sugar

2 large eggs

1 teaspoon pure vanilla extract

Lastly:

½ cup semi sweet chocolate chips (chuncks)

½ cups miniature chocolate chips (can use reg chocolate chips, coconut, other nuts)

½ cups crushed pecans

Topping after cooking:

Large marshmallows cut in half.

Directions

1-Put the chocolate chips and butter in a pan and heat on low until melted.  Set aside and cool for 10 minutes.

2-Preheat oven to 325.

3-Meanwhile, combine your flour, cocoa powder, baking soda, and salt in a small bowl. Whisk until combined and set aside.

4-In an electric mixer, combine sugar, eggs, and vanilla. Beat until creamy.  Add chocolate mixture and beat until creamy again.  Reduce speed to low and gradually mix in the flour mixture. Beat until thoroughly mixed.

5-Add chocolate chips, miniature chocolate chips and pecans mix until all mix in.

6-Line cookie sheet with parchment paper.  Drop by spoonful on to lined cookie sheet.  Cook for 10 minutes.

7-Remove from oven and top each cookie with a marshmellow and return to oven for additional 2 minutes.

8-Frost with frosting recipe below.

Frosting:

2 cup semi sweet chocolate chips

4 tablespoon Smart Balance flaxseed Butter

2/3 cup marshmellow cream 

1 tsp vanilla

¾ cup powdered sugar

Melt chocolate chips and butter on stove on low.  Pull off heat and add whipping cream, vanilla until well mixed.  Put in mixer chocolate mixture and powdered sugar and mix until creamy.