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Gluten-Free Oatmeal Marshmallow Cookies

April 5, 2013


I have never really been a fan of gluten-free baking. Something about the texture always seemed odd to me. Too dry, too crumbly, too bland, etc.

Though recently, I have fallen in love with gluten-free flour mixes! My favorite part about these blends is that you can treat it like regular flour and that you dont have to try and decide which type of nut, rice, or bean flour to combine in one baked good. In the flours that I have used (here and here), I treat it like I am using regular flour, meaning I use the exact amount of GF flour as I would flour.

Gluten-free flour mixes are changing the way I think about gluten-free baking, which makes me want to make everything gluten-free. Lets start with cookies!


These cookies are flat and fragile, but they are silky, soft, and packed with flavor!


Vanilla flavored marshmallows. We will chop these into chocolate chip size pieces. They add texture and flavor.


These cookies involve oatmeal. Because why would we not involve oatmeal?


The thing about pre-baked gluten-free cookie dough is that it is very soft. Because we want it firmer to scoop, we will chill the dough for 30 minutes to 1 hour.

These cookies are packed with flavor. They bake and turn out like cookies full of gluten. You will never know the difference!


Gluten-Free Oatmeal Marshmallow Cookies

2 1/4 cup gluten-free flour mix
1 tsp salt
1 tsp baking soda
1 cup brown sugar
1/2 cup sugar
1 cup butter
1 tsp vanilla
2 eggs
2 cups gluten-free oats
15 large marshmallows (I used some that were gluten-free and vegan), chopped

Preheat oven to 375. Line baking sheets with parchment paper.
Combine dry ingredients in a bowl, set aside.
Mix together butter and sugars and cream until well blended, 3-4 minutes.
Add eggs and vanilla.
Once all combined, add dry ingredients. Mix slowly until combined. Fold in oatmeal and marshmallows.
Chill dough in fridge until slightly firm, about 30 minutes to 1 hour.
Bake cookies for 8-10 minutes. Let cool on baking sheets 5-10 minutes until transferring to wire racks.

2 Comments leave one →
  1. Casey permalink
    April 5, 2013 6:54 pm

    Looks so yummy! The marshmallows are a great idea for a binder in gluten free cookies.

    My favorite ratio mix of gluten free flours is “Carol’s Sorghum Blend”:
    3 cup(s) sorghum flour
    3 cup(s) potato starch/cornstarch
    2 cup(s) tapioca flour
    And about 1 teaspoon xanthan gum for most baked good recipes (breads require a little more)

    I’ve made some great breads, cakes, muffins and cookies with the mixture- but I totally feel you on the pre-made mix. So easy!

    Thanks for sharing 🙂

    • April 5, 2013 7:40 pm

      Are those amounts pre-packaged? Or do you buy those ingredients and combine them yourself for a self-made flour mix? Can’t wait to try!

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