Tuesday, July 8, 2014

[Gluten-Free] S'mores Cookies

Whoever came up with the "S'more" was brilliant.  An ooey gooey sweet marshmallow on top of a slightly melted piece of milk chocolate, all smushed in between two crunchy graham crackers?  Yes sir, that person was brilliant!  And it's name? Genius.  It's true. After one, you're just going to want s'more.  So you see, it's a tasty treat with a name that is fun and informative....I like it!

And what makes the whole treat even better is how you make it.  No, I'm not talking about putting it together and sticking it in the microwave....that's cheating.  It's all about the campfire.  I'm always surprised by the many different marshmallow-roasting techniques out there.  Personally, I'm a fan of the "catch it on fire and then quickly blow it out" method.  It makes for a marshmallow that's crisp on the outside and gooey on the inside.  Mmmmm....

Nails by Tiffany at Jamberry Nails
But in my opinion, I'm not around enough campfires to satisfy my s'more cravings. When everyone is snuggling up to a fire during the fall months, it's still too hot in Florida to be lighting a fire pit.  But when it is finally cold enough, I'm too much of wimp to be cold by the fire.  You can see my predicament.  So, what's a girl to do?

Turn a s'more into a cookie!  Brillant!  I make a chocolate chip cookie batter using gluten-free graham cracker crumbs and then stick a marshmallow in the middle.  When it bakes, the marshmallow gets gooey and soft... just like a s'more.  It's the perfect solution!

Just don't blink when you serve these.  My advice is make a lot.  They go fast :)

S’mores Cookies
No campfire?  No problem.  All the classic s'more flavors in a cookie!   Let’s just say, I made three batches of these for our photo shoot and by the end, they were completely gone.  There’s no other way to say it:  These things are darn good. 

Makes 14 cookies

¾ cup tapioca flour
½ cup gluten-free graham
       cracker crumbs
¼ cup sorghum flour
½ teaspoon xanthan gum
½ teaspoon baking soda
¼ teaspoon salt
1 (¼ lb) stick butter, softened
       (left at room temperature for
       2 hours)
½ cup light brown sugar,
       lightly packed
¼ cup granulated sugar
1 egg
1 teaspoon vanilla extract
¾ cup bittersweet chocolate chips
7 marshmallows*, cut in half (scissors help!)

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together tapioca flour, graham cracker crumbs, sorghum flour, xanthan gum, baking soda, and salt until combined.

Using a standing mixer with a paddle attachment, cream together butter, light brown sugar, and granulated sugar on medium speed.  With the mixer running, add the egg and vanilla.  Mix until combined.

Turn off the mixer.  Add half of the flour mixture and mix on low until just combined.  Repeat with the remaining half.

Fold in chocolate chips

Use a small ice cream scoop or tablespoon measure to spoon the batter.  Gently place a marshmallow half on top of the scoop.  Then, invert the scoop of batter onto the prepared baking sheet so that the marshmallow touches the parchment paper. 

Bake for 7-9 minutes or until edges are golden brown.  Let the cookies cool on the pan for 5 minutes before using a spatula to transfer to a cooling rack.  Cool completely before serving.  Enjoy!

photos by Angela Sackett, Legacy Seven Studios

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