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Stacks of marshmallow stuffed gluten-free chocolate cookies
5 from 4 votes

Marshmallow Stuffed Gluten-Free Chocolate Cookies

Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, dairy free, gluten-free
Prep Time: 15 minutes
Cook Time: 8 minutes
Resting Time: 2 hours
Servings: 42
Author: Ai Willis
These gluten-free chocolate cookies are stuffed with marshmallows! Fudgy, soft, and chewy chocolate cookies with melty marshmallows inside!
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  • 2 cups (296g) gluten-free all purpose flour (make sure i's measure for measure and includes xanthan gum)
  • ¼ cup (20g) Dutch processed cocoa powder
  • ¼ cup (20g) black cocoa powder
  • ¾ teaspoon (4.5g) fine salt
  • ½ teaspoon (3g) baking soda
  • ½ teaspoon (2g) baking powder
  • ⅔ cup (151g) vegan butter, softened at room temperature
  • ⅓ cup (73g) refined coconut oil, melted
  • 1 cup (200g) brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon (5g) honey
  • 1½ teaspoon (7.5g) vanilla extract
  • 1½ cup (255g) dairy-free chocolate chips
  • 20 vegan marshmallows, halved* (use wet scissors or a wet knife to cut)


  • In a bowl, sift together flour, Dutch-processed cocoa powder, black cocoa powder, salt, baking soda, and baking powder. Set aside.
  • In a large bowl, beat butter, oil, brown sugar, and granulated sugar. Add egg and stir until combined. Add honey and vanilla and continue to stir.
  • Add the flour mixture to the butter and mix together with a wooden spoon. Add chocolate chips and mix until it all comes together.
  • Cover and chill for 2 hours in the fridge.
  • Preheat the oven to 375°F/190°C and line a baking sheet with parchment paper.
  • Take a cookie scoop (about heaped tablespoon) and scoop out cookie dough onto your hand. Flatten the dough in your palm, add half of a regular sized marshmallow, and enclose it with the flattened cookie dough. There's no need to cover the marshmallow completely. Place it onto the parchment paper. Repeat with the rest of the dough. *Notes if you don't plan on baking all the cookies.*
  • Bake for 7-9 minutes. Immediately after they come out of the oven, take your hand or the bottom of a ramekin and flatten each cookie a little. Take a large round cookie cutter, enclose the flattened cookie and shake it around until it forms a perfect circle (read blog post for a link to a detailed post on how to do this). Let cookies cool completely on the pan.


Use vegan marshmallows for best results! They're denser so they don't melt all over the pan and caramelize.
If you don't plan on baking all the cookies: Scoop the dough onto a parchment paper and place it in the freezer. Once frozen and not tacky to the touch, put them in a freezer bag and keep them stored in the freezer. When you're ready to bake, let them thaw on the counter for about 15 to 20 minutes (or in the fridge overnight). Flatten each dough ball, enclose half a marshmallow, and bake.
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