Each one of these Chocolate Marshmallow Cookies is a soft and chewy chocolate cookie that’s loaded with chocolate chips and a gooey marshmallow. Not only are these gluten free chocolate cookies but they’re nut free, eggless and easily dairy free (vegan)!
Unlike many eggless cookies, these marshmallow chocolate cookies stay soft for days all thanks to our secret ingredient, molasses!
If you’re looking for more chocolate cookie recipes, try Eggless Chocolate Cookies, Double Chocolate Chip Cookies and Double Chocolate Brownie Bites.
Reasons To Love These Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan).
- Soft & Gooey Inside- The cookies are soft, chewy and oozing with chocolate inside!
- Marshmallows- The inside is stuffed with a marshmallow!
- Chocolate Chips- They are loaded and topped with chocolate chips!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this one because it’s nut safe but it does contain dairy.
- Butter/ Vegan Baking Stick- Only use softened. If you use melted, the cookies will spread too much.
- Cornstarch and Water- These are eggless cookies so this mixture helps bind everything together.
- Dark Brown Sugar- I use this instead of granulated for added moisture.
- Milk- Use any milk of your choosing for added moisture.
- Molasses: I use an entire tablespoon of unsulphured molasses. Without this secret ingredient, the cookies will dry up once they’re cool.
Expert Baking Tips
Use Softened Butter/ Vegan Baking Stick
Do not use melted butter.
Since these cookies have no eggs, if you use melted butter they will spread into a giant mess while baking.
USING TWO TYPES OF COCOA POWDER
People ask how I get my chocolate baked goods to be so dark. The secret is in that bit of dark cocoa powder.
Using two types of cocoa powder creates a richer color and flavor, which I adore.
Keep in mind, cocoa powder is quite dry. And dark is even drier than dutch or natural unsweetened is.
If you only used dark, your baked goods would be way too dry and bitter.
If you don’t have both types of cocoa powders on hand, just use dutch or natural unsweetened but keep in mind they won’t be as dark as mine are.
Chill the Dough
I know this seems like a step you could skip if you’re in a rush, but please don’t.
Cookies without eggs spread way more than cookies with eggs.
If you don’t chill the dough for 2.5 hours, the cookies will spread and be flat and thin.
Reshape the Cookies
If you want your cookies nice and round, reshape them as soon as they come out of the oven.
Use a spatula to push them back into a circle shape.
Step By Step Instructions With Pictures
Here are the steps to make these cookies!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, combine the gluten free flour, cocoa powders, baking soda and salt. Whisk to combine.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Cream the Sugar
In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the softened butter or vegan baking stick and the dark brown sugar until soft and creamy. About 2 minutes.
Step 4: Add in the other wet Ingredients
Beat in the cornstarch water, the milk, molasses and the vanilla until fully combined. It will appear chunky. That’s normal.
Step 3 Step 4
Step 5: Add in the Dry Ingredients
With the mixer on low speed, slowly beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine.
Step 6: Fold in the Chocolate Chips
Fold in ¾ cup chocolate chips using a spatula.
Step 7: Chill the Dough and Preheat the Oven
Cover the bowl with plastic wrap and pop the entire bowl of dough in the fridge for 2.5 hours. It needs to harden otherwise the cookies will spread all over the place.
When the dough is almost done chilling, preheat your oven and line a baking sheet with parchment paper.
Step 8: Scoop the Dough
Take the dough out of the fridge and use an ice cream scoop to scoop the batter onto a clean plate.
There should be 12 scoops. It will be quite sticky.
Step 9: Stuff the cookies
Take one of the scoops and press your thumb into the center of the dough ball to make a well.
Shove half the marshmallow into the hole and then cover it up with the dough that’s been pressed to the side.
You want to leave a little opening at the top so as it bakes, the marshmallow can peek through.
Step 10: Add additional chocolate chips
Pour the additional ½ cup chocolate chips onto a small plate.
Press the top of the cookie (with the marshmallow hole) into the chocolate chips.
If the dough is sticking to your hands, simply wet your hands with a tiny bit of water to reshape the cookies.
Step 11: Bake
Place the cookies on the baking sheet about 4 inches apart. I only bake 6 cookies at a time.
Pop the extra dough balls into the fridge while these are baking. Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 13 minutes.
Step 12: Cool
Once out of the oven, you can poke at the marshmallow using a sharp knife to make it even more melted and liquidy.
Also, use a spatula to reshape your cookies if they spread a bit.
After reshaping, let the cookies cool on the baking sheet for an additional 5 min after removing them from the oven.
If you try to take them off too soon, they will break apart. After 5 minutes, transfer them to a cooling rack.
Repeat this entire process with the rest of the dough.
How to Make These Vegan
Follow these simple steps to make sure these cookies are vegan:
- Use a gluten free flour that’s free from dairy.
- Instead of butter, use a vegan baking stick.
- Only use a non dairy milk.
- Make sure the chocolate chips you use are gluten free/nut free/vegan.
- Only use gluten free/nut free/vegan marshmallows.
FAQ
Yes. If you don’t the cookies will spread into a giant mess.
You can make the dough the night before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to chill again prior to baking.
I don’t recommend using a different sugar.
Eggless cookies can be very dry and the dark brown sugar adds lots of moisture.
Most gluten free baked goods are best made the same day, but these do stay soft a few days after.
If made ahead of time, I would make them no earlier than the night before but they are best the first day.
Yes. Otherwise they are just too large and create a giant mess.
I prefer to use half of a large marshmallow because it creates a nice marshmallow pool which you don't get with the mini ones.
Storing and Freezing
Storing
Keep any extra chocolate marshmallow cookies in an airtight container at room temperature for up to 3 days.
If you want the chocolate and marshmallow gooey, heat the cookie in the microwave for a few seconds prior to serving.
Freezing
You can freeze the dough of these chocolate marshmallow cookies. Simply wrap the dough in a disc in plastic wrap then pop it in a zip top bag.
You can keep the dough frozen for up to 30 days. Thaw the dough in the fridge the night prior to using.
I don’t recommend freezing the cookies after they've been baked due to the marshmallow.
Other Cookie Recipes to Try
Please leave me a star review below!
Don’t forget to tag me on Instagram @laneandgreyfare if you make my recipes and follow along on Pinterest! Enjoy!!!
Chocolate Marshmallow Cookies
Ingredients
- 1 ¼ cups gluten free flour
- ½ cup cocoa powder I use ¼ cup Dutch or Natural Unsweetened and ¼ cup Dark
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup 1 stick unsalted butter or vegan baking stick, softened
- 1 ¼ cups dark brown sugar
- 2 heaping tablespoon of cornstarch mixed with 3 tablespoons of water
- 1 teaspoon pure vanilla extract
- ¼ cup milk of choice
- 1 tablespoon unsulphured molasses
- 1 ¼ cups chocolate chips
- 6 normal size marshmallows cut in half to make 12 halves
Instructions
- In a large bowl, whisk together the gluten free flour, cocoa powders, the baking soda and the kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the softened butter or vegan baking stick and the dark brown sugar until soft and creamy. About 2 minutes.
- Beat in the cornstarch water, the milk, molasses and the vanilla until fully combined. It will appear chunky. That’s normal.
- With the mixer on low speed, slowly beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine.
- Fold in ¾ cup chocolate chips using a spatula.
- Cover the bowl with plastic wrap and pop the entire bowl of dough in the fridge for 2.5 hours. It needs to harden otherwise the cookies will spread all over the place.
- When the dough is almost done chilling, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Take the dough out of the fridge and use an ice cream scoop to scoop the batter onto a clean plate.
- There should be 12 scoops. It will be quite sticky.
- Take one of the scoops and press your thumb into the center of the dough ball to make a well.
- Shove half the marshmallow into the hole and then cover it up with the dough that’s been pressed to the side.
- You want to leave a little opening at the top so as it bakes, the marshmallow can peek through.
- Pour the additional ½ cup chocolate chips onto a small plate.
- Press the top of the cookie (with the marshmallow hole) into the chocolate chips.
- If the dough is sticking to your hands, simply wet your hands with a tiny bit of water to reshape the cookies.
- Place the cookies on the baking sheet about 4 inches apart. I only bake 6 cookies at a time. Pop the extra dough balls into the fridge while these are baking.
- Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 13 minutes.
- Once out of the oven, you can poke at the marshmallow using a sharp knife to make it even more melted and liquidy.
- Also, use a spatula to reshape your cookies if they spread a bit.
- After reshaping, let the cookies cool on the baking sheet for an additional 5 min after removing them from the oven. If you try to take them off too soon, they will break apart.
- After 5 minutes, transfer them to a cooling rack.
- Repeat this entire process with the rest of the dough.
John
These are so good! Easy to make and delicious!
Lee
Thank you!
Nancy DiPaola
the combination of the chocolate and marshmallow is a wonderful blend,
Lee
Glad you loved the combo!
Alene
You clearly have a child or children! Lol! Marshmallows are not something I keep in my pantry. I do smile when I see what you've chosen to bake sometimes.
Donna
Haven’t made these yet, but I have to. Chocolate and marshmallow are my faves.
liv
are you able to use eggs instead of the cornstarch and water??
Lee
hi! You should be able to use 1 egg instead of the cornstarch water. However, there might be too much liquid so you may want to eliminate the molasses. The molasses helps the cookies stay soft for days but the egg should help with that. Sadly my son is allergic to eggs so I am unable to test the recipe with them. Hope that helps!