My mission in life: to make as many different types of gluten free and vegan cookies as I possibly can. Why gluten free and vegan? A couple of reasons, first, I have an egg allergy and celiac disease and Michael has a milk protein intolerance, and second, I am so passionate about helping everyone and anyone who has food allergies enjoy a treat that doesn’t taste like cardboard or a gummy gluten free goodie. I was a baking queen long before I found out I couldn’t eat gluten, and when I found out I made it my personal mission to create gluten free goodies that tasted fabulous. My all time favorite cookie recipe is this one – Gluten Free & Vegan Espresso Chocolate Chip cookies. Pro Tip: I frequently make those minus the espresso for a delicious basic chocolate chip cookie. I’ve been a bit under the weather this week and nothing makes me feel better than baking. So, last night I whipped up these cookies and Michael decided they should be called “Campfire Cookies,” so here we are, Gluten Free & Vegan Campfire Cookies. These cookies have chocolate chips, marshmallows, and pretzel pieces in them and taste like mix of trail mix and s’mores in cookie form.
Gluten Free & Vegan Campfire Cookies
Ingredients
- 1 flax egg or egg replacer
- 1/2 cup butter, softened
- 1/2 cup white sugar, granulated
- 1/2 cup brown sugar
- 1 1/2 cups 1:1 gluten free flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1/4 cup vegan chocolate chips
- 1/3 cup mini marshmallows
- 1/4 cup gluten free pretzels
Instructions
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Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
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If needed, in a small bowl, combine the egg replacer with water as directed on the package. Let sit for 2-5 minutes before adding to the recipe.
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In a medium sized bowl combine the flour, salt, and baking soda and whisk to combine. Set aside.
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In a large bowl, combine the softened butter and sugars and whisk until fluffy. Add the egg (or egg replacer) and mix until combined.
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Add the dry ingredients to the wet and mix until combined. Fold in the vegan chocolate chips, marshmallows, and pretzel pieces.
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Form dough into 1-2″ balls and place about 2″ apart on the baking sheet. Bake for 10 minutes, until edges are golden brown. Pro tip: try to make sure the marshmallows end up in the center/on top of the cookies not the sides.
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Remove cookies from oven and let cool for about 5 minutes until transferring to a wire rack to cool completely. Repeat for remaining dough.
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Store leftover cookies in an airtight container for up to 4 days.
Did you try this recipes? Make any substitutions? Let us know how they turned out in the comments below!
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