Cooking and Serving: 27 minutes | 12 cookies
Ingredients
See recipe for ingredients
Description
Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes | Servings: 12 cookies
Instructions
INGREDIENTS AND SUBSTITUTIONS
Dairy-free: The main source of dairy in these cookies is the 10 tablespoons of.
unsalted butter. If you’re dairy-free, just be sure that you use dairy-free.
You should be able to replace the butter with Melt brand or Miyoko’s Creamery.
brand vegan butter. I don’t recommend using Earth Balance buttery sticks, since.
they have significantly more moisture than butter so the cookies tend to spread.
way too much when it’s used to replace butter in cookies.
You can try using half (5 tablespoons) Earth Balance buttery sticks and half (5.
tablespoons) Spectrum brand nonhydrogenated vegetable shortening, which has.
Egg-free: Since these cookies have only 2 eggs, you may be able to make them.
successfully using one “chia egg” (1 tablespoon ground white chia seeds + 1.
tablespoon lukewarm water, mixed and allowed to gel) for each egg. I haven’t.
tried this, though, so you’ll have to experiment.
Nuts: Rocky road is typically made with a mixture of chocolate, almonds, and.
marshmallows. For these cookies, although I love chopped almonds, I usually.
reach for chopped roasted (unsalted) peanuts.
I always have roasted unsalted peanuts on hand for making our favorite homemade.
chocolate wafers in these cookies tend to be a bit crunchy (unless you’re eating.
the cookies right out of the oven), I prefer to have the more tender crunch of.
peanuts to the denser crunch of almonds.
If you prefer another nut, like cashews or pecans, use those. Just keep in mind.
that all of these nuts have different textures so be sure you want that texture.
in your cookie. Chopped nuts don’t change texture when baked for only 12 minutes.
in the oven as part of cookie dough.
Freeze-dried marshmallows: Kraft makes the Jet Puffed brand of miniature.
dehydrated marshmallows, and they practice truth-in-labeling. If there is a.
potential allergen source, it will always be listed directly in the ingredients.
list. You can of course always call the company if you would like further.
Nuts brand is sold on Amazon (that’s an affiliate.
link, but please shop around) and makes reliably gluten free miniature.
freeze-dried marshmallows. I buy them somewhat regularly, and love to use them.
for baking and hot cocoa.
the colder months. ️.
Chocolate wafers: I often buy bittersweet chocolate wafers from Nuts dot com,.
and they’re great for melting. But for eating, I really prefer Guittard brand,.
which has been popping up in grocery stores large and small lately.
If you don’t have chocolate wafers, you can, of course, replace them in this.
recipe with semi-sweet or dark chocolate chips. I really like the wafers in this.
recipe, since they melt in delightful little slivers at different angles all.
over these thick, rich chocolate cookies.
These super thick gluten free rocky road chocolate cookies are rich double.
chocolate chip cookies packed with nuts and marshmallows.
super thick gluten free rocky road chocolate cookies are rich double chocolate.
chip cookies packed with nuts and marshmallows.
GLUTEN FREE ROCKY ROAD COOKIES
Prep Time: 15 minutes mins.
Cook Time: 12 minutes mins.
gluten free rocky road cookies.
free rocky road cookies.
These super thick gluten free rocky road cookies are rich double chocolate chip.
cookies packed with nuts and marshmallows.
INGREDIENTS
1 ½ cups (210 g) all purpose gluten free flour blends, (I used Better.
Batter; please click thru for full info on appropriate blends).
¾ teaspoon xanthan gum, (omit if your blend already contains it).
1 cup (80 g) unsweetened Dutch-processed cocoa powder.
¾ teaspoon baking soda.
¾ teaspoon kosher salt.
10 tablespoons (140 g) unsalted butter, at room temperature.
½ cup (100 g) granulated sugar.
½ cup (109 g) packed light brown sugar.
2 (100 g (weighed out of shell)) eggs, at room temperature.
2 teaspoons pure vanilla extract.
3 ounces (84 g) dark chocolate wafers, roughly chopped.
3 ounces (84 g) roasted peanuts or almonds, roughly chopped.
¾ cup (30 g) mini freeze-dried marshmallows.
In a medium-sized bowl, place the flour, xanthan gum, cocoa powder, baking.
soda, and salt, and whisk to combine well. Set the bowl of dry ingredients.
In the bowl of a stand mixer fitted with the paddle attachment or a large.
bowl with a handheld mixer, place the butter, granulated sugar, and brown.
sugar, and beat on medium-high speed until light and fluffy (about 4.
Add the eggs and vanilla, and beat again to combine well, scraping down the.
sides of the mixing bowl as necessary.
Add the dry ingredients to the large mixing bowl, and beat on medium speed.
Add the chocolate pieces, chopped nuts, and miniature marshmallows, and mix.
until the pieces are all evenly distributed throughout the cookie dough. The.
dough will be thick and relatively sticky.
Transfer the cookie dough to the medium-sized bowl that held the dry.
ingredients, cover with plastic wrap, and place in the refrigerator to chill.
for at least an hour and up to a few days.
Once the dough is nearly chilled, preheat your oven to 350°F. Divide the.
chilled dough into 12 equal portions, about 2 1/2 ounces each.
Roll each into a ball then press into a disk about 3/4-inch thick, and place.
about 1 1/2 inches apart from one another on the prepared baking sheets.
Place the baking sheets, one at a time, in the center of the preheated oven.
and bake for 12 minutes or until the cookies no longer glisten in the center.
and some have just begun to crack slightly.
Remove the baking sheet from the oven and allow the cookies to cool on the.
sheet for about 10 minutes before transferring to a wire rack to cool.
Store in a sealed container at room temperature or in the refrigerator or.
freezer for longer storage.
INGREDIENTS
1 ½ cups (210 g) all purpose gluten free flour blends, (I used Better.
Batter; please click thru for full info on appropriate blends).
¾ teaspoon xanthan gum, (omit if your blend already contains it).
1 cup (80 g) unsweetened Dutch-processed cocoa powder.
¾ teaspoon baking soda.
¾ teaspoon kosher salt.
10 tablespoons (140 g) unsalted butter, at room temperature.
½ cup (100 g) granulated sugar.
½ cup (109 g) packed light brown sugar.
2 (100 g (weighed out of shell)) eggs, at room temperature.
2 teaspoons pure vanilla extract.
3 ounces (84 g) dark chocolate wafers, roughly chopped.
3 ounces (84 g) roasted peanuts or almonds, roughly chopped.
¾ cup (30 g) mini freeze-dried marshmallows.
In a medium-sized bowl, place the flour, xanthan gum, cocoa powder, baking.
soda, and salt, and whisk to combine well. Set the bowl of dry ingredients.
In the bowl of a stand mixer fitted with the paddle attachment or a large.
bowl with a handheld mixer, place the butter, granulated sugar, and brown.
sugar, and beat on medium-high speed until light and fluffy (about 4.
Add the eggs and vanilla, and beat again to combine well, scraping down the.
sides of the mixing bowl as necessary.
Add the dry ingredients to the large mixing bowl, and beat on medium speed.
Add the chocolate pieces, chopped nuts, and miniature marshmallows, and mix.
until the pieces are all evenly distributed throughout the cookie dough. The.
dough will be thick and relatively sticky.
Transfer the cookie dough to the medium-sized bowl that held the dry.
ingredients, cover with plastic wrap, and place in the refrigerator to chill.
for at least an hour and up to a few days.
Once the dough is nearly chilled, preheat your oven to 350°F. Divide the.
chilled dough into 12 equal portions, about 2 1/2 ounces each.
Roll each into a ball then press into a disk about 3/4-inch thick, and place.
about 1 1/2 inches apart from one another on the prepared baking sheets.
Place the baking sheets, one at a time, in the center of the preheated oven.
and bake for 12 minutes or until the cookies no longer glisten in the center.
and some have just begun to crack slightly.
Remove the baking sheet from the oven and allow the cookies to cool on the.
sheet for about 10 minutes before transferring to a wire rack to cool.
Store in a sealed container at room temperature or in the refrigerator or.
freezer for longer storage.