Gluten Free Chocolate Mallow Cookies


Gluten Free Chocolate Marshmallow Cookies

Here’s another great cookie recipe from my mom, Edna.  This is a delicious chocolate cake-like cookie topped with a marshmallow and chocolate frosting.

Mom adapted this several years ago from Country Woman, I believe.  Kids love this cookie…and so do I!  It is one of my favorites.  You can top it with a pecan half if you want.  I will eat it either way.  No complaints. This cookie bakes up well at high altitude (and lower altitudes also.) Enjoy!

Gluten Free Chocolate Mallow Cookies
Prep time
Cook time
Total time
Serves: 3 dozen
  • 1¾ c De's mix - gluten free flour
  • ½ tsp xanthan gum
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ c baking cocoa
  • ½ c shortening
  • 1 c sugar
  • 1 egg
  • 1 tsp vanilla
  • ¼ c milk
  • 18 large marshmallows, cut in half
  • 36 pecan halves, optional
  • Frosting:
  • 2 c powdered sugar
  • 5 Tbsp baking cocoa
  • pinch salt
  • 3 Tbsp butter
  • 4-5 Tbsp milk
  1. Preheat oven to 350 and adjust rack to middle position.
  2. In bowl of stand mixer, beat together shortening and sugar.
  3. Add egg, vanilla, and milk. Blend well.
  4. Add dry ingredients and mix well.
  5. Drop by heaping teaspoonfuls onto cookie sheet lined with parchment paper.
  6. Bake for 8 minutes. Do not over bake.
  7. Remove from oven.
  8. Top each cookie with marshmallow half and return to oven for 2 more minutes.
  9. Remove from oven and cool on wire rack.
  10. Meanwhile, beat all frosting ingredients together.
  11. When cookies have cooled, spread frosting on each cookie and top with pecan half if desired.



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