Gluten-Free Peanut Butter Marshmallow Cookies
Ingredients
The dough
-
1 ¼
Cup
Gluten-Free Flour
-
1
Teaspoon
Baking Soda
-
½
Teaspoon
Sea Salt
-
½
Cup
Butter
-
½
Cup
Granulated Sugar
-
¾
Cup
Brown Sugar
-
¾
Cup
Creamy Peanut Butter
-
1
Large
Egg
-
2
Teaspoons
Vanilla Extract
The marshmallows
-
1 ¼
Cups
Mini Marshmallows
Instructions
- Freeze the mini marshmallows in an airtight container for a few hours before baking.
- Preheat the oven to 350°F.
- In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt.
- In a larger bowl, whisk together the softened butter and sugars until well combined.
- Add the creamy peanut butter, egg, and vanilla extract to the butter-sugar mixture and mix until fully combined.
- Fold in the frozen mini marshmallows quickly to prevent them from melting.
- Combine the flour mixture with the wet ingredients and mix until a batter forms.
- Line a baking sheet with parchment paper and scoop the dough into balls, spacing them 1-2 inches apart.
- Bake the cookies for 10-11 minutes, then allow them to cool for another 10 minutes on the baking sheet.
- Serve and enjoy! Store leftovers in an airtight container in the fridge for up to one week.
Nutrition Facts (estimated)
Servings
16 Cookies
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
3g
Sodium
200mg
Cholesterol
20mg
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