Soft & Chewy Chocolate Chip Marshmallow Cookies

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These Soft & Chewy Chocolate Chip Marshmallow Cookies are loaded with gooey chocolate and melty yet toasty mini marshmallows! They're gluten free, nut free, eggless and easily vegan!

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In a medium bowl whisk together the gluten free flour, baking soda and salt until combined.

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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.

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In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and the sugar until it is soft and creamy. About 2-3 minutes.

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Slowly beat in the cornstarch water, the milk and the vanilla until fully combined. It will appear chunky. That’s normal.

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With the mixer on low speed, slowly beat in the gluten free flour mixture a little at a time until just combined.

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Gently fold in ½ cup chocolate chips and ½ cup mini marshmallows using a spatula. Chill the dough in the freezer.

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Use an ice cream scoop or a large cookie scoop to scoop the batter onto a clean plate. There should be 6 scoops.

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Press the additional chocolate chips and mini marshmallows into the tops of each cookie.

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Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 13 minutes until golden.

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Get the complete recipe via the link below!

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