You know, when I was a kid, rocky road ice cream was my absolute favorite treat.
It was like a mini adventure in every bite: gooey marshmallows, crunchy nuts, and all that chocolatey goodness. Fast forward to today, and I wanted to bring back those memories but in cookie form—gluten-free, of course.
These cookies are like a warm hug on a chilly day, and trust me, they’re perfect for sharing with friends or indulging solo with a cup of tea.
Tips for Success:
- For Marshmallow Meltdown: Place marshmallows on top of the cookie dough balls rather than mixing them entirely into the dough. This keeps them from disappearing into the cookies.
- No Butter? No Problem: Swap with coconut oil for a dairy-free version, but chill the dough for 30 minutes to firm up.
- Allergy-Friendly: Sub the nuts with dried cranberries or omit them entirely for nut-free cookies.
Serving Suggestions:
I like to serve these warm, with the chocolate still gooey. Pair them with a cold glass of milk, or if you’re feeling extra fancy, some hot cocoa topped with whipped cream. Stack them on a platter and sprinkle with a dusting of powdered sugar for a picture-perfect holiday dessert.
Gluten-Free Rocky Road Cookies
- Total Time: 20 minutes
- Yield: About 20 cookies 1x
- Diet: Gluten Free
Description
A nostalgic mix of chocolate, marshmallows, and nuts in a chewy gluten-free cookie. Perfect for sharing or savoring solo.
Ingredients
- 1 ½ cups gluten-free all-purpose flour (I use a blend with xanthan gum)
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups semi-sweet chocolate chips
- 1 cup mini marshmallows
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Prep the Oven: Preheat your oven to 350°F and line two baking sheets with parchment paper. This keeps cleanup a breeze and prevents sticking.
- Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugars: In a separate large bowl, beat the butter, granulated sugar, and brown sugar with a hand mixer until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg and vanilla until just combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
- Fold in the Goodies: Stir in the chocolate chips, marshmallows, and nuts (if using). The dough will be thick and slightly sticky.
- Shape and Bake: Scoop heaping tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 8-10 minutes or until the edges are set but the centers look slightly underdone.
- Cool and Enjoy: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely (if you can wait that long!).
Notes
Use quality cocoa powder for the richest flavor. Can be made dairy-free by substituting butter with coconut oil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
