Gluten and Dairy-Free PB & Jam Cookies

A gluten-free peanut butter and jam sandwich made into a cookie.
A gluten-free peanut butter and jam sandwich made into a cookie form.

A gluten-free peanut butter and jam sandwich made into a cookie. Yep-a peanut butter and jam cookie. If you love peanut butter and you love jam, then you are going to love these cookies. These gluten-free pb and jam cookies are easy to make and are soft and chewy.

Peanut butter and jam are the perfect combo. The combination of peanut butter and jam is a delicious treat that everyone will love. It is a great afternoon snack or after school treat with a glass of milk.

29 low-carb, gluten-free and mostly keto recipes in this cookbook.
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The iconic sandwich turned into a cookie. These are the perfect cookie for PB and jam fans. Gluten-free peanut butter and jam cookies that are so easy to throw together. Simple pantry ingredients like vegan butter, peanut butter, sugar, gluten-free flour, egg, chopped peanuts and jam.

A gluten-free peanut butter and jam sandwich made into a cookie.

My favourite jam is raspberry jam, but you could easily substitute your favourite. Blackberry, strawberry, grape jelly-the list is endless.

INGREDIENTS NEEDED TO MAKE THE COOKIES:

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These gluten-free peanut butter and jam cookies combine a soft pb cookie, crushed peanuts and a sweet jam filling. A cookie that you can enjoy for breakfast with your morning coffee. They are a great afternoon treat, or grab-and-go snack too. The PB and Jam cookies are dairy-free because I used vegan butter and a bit of coconut milk.

HOW TO MAKE THE PB COOKIES:

  1. In a stand mixer (or use a medium bowl and hand mixer) beat the vegan butter, peanut butter and sugar.
  2. Scrape sides of bowl and mix again until creamy.
  3. Add the egg and coconut milk and mix again on medium speed.
  4. Add the gluten-free flour, baking soda and salt and mix on low speed.
  5. Increase speed to medium and mix for a couple minutes until batter is smooth.
  6. Place dough in the refrigerator and let it chill for an hour.
  7. Preheat oven to 350 degrees.
  8. Line 2 cookie sheets with parchment paper or silpats.
  9. Remove dough from fridge.
  10. Use an ice cream scoop to drop dough onto cookie sheet.
  11. Use your finger or a small spoon to make an indent in each cookie.
  12. Sprinkle each cookie with chopped peanuts.
  13. Fill each indentation with jam.
  14. Bake in oven for 10-11 minutes.
  15. Remove and cool.
A gluten-free peanut and jam sandwich made into a cookie.

Gluten-free pb and jam cookies are easy to make and would be a good kid-friendly baking project. Let the kids pick which jam they would like in the middle. The gluten-free cookies are perfect to bring along to your next family gathering.

These peanut butter and jam cookies are ones I used to make when my kids were younger. I used to bring them along for after-school sports activities.

Follow me on Pinterest to see all the gluten-free recipe I share. Recipes like sweets and treats, meals, salads, cakes and so much more.
https://www.pinterest.ca/wheatfreemom/gluten-free-cookie-recipes-by-wheatfreemom/

Our kids were busy with hockey, competitive swimming and luge. Add in the carpooling, and I needed to bring a ton of food in the car for all the kids. This gluten-free pb and jam cookie will become your new family favourite.

HERE ARE MORE COOKIE RECIPES TO TRY:

A gluten-free peanut butter and jam sandwich made into a cookie.

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HAVE ANY GLUTEN-FREE QUESTIONS? Send me a DM if you have any questions about gluten-free baking or cooking. I will try to help you.

A gluten-free peanut butter sandwich made into a cookie.

Gluten Free Dairy Free PB & Jam Cookies

A gluten-free peanut butter and jam sandwich into a cookie. It is a great afternoon snack or after school treat with a glass of milk
Prep Time 10 mins
Cook Time 11 mins
Total Time 21 mins
Course Snack
Cuisine American
Servings 24

Equipment

  • medium bowl
  • hand mixer or stand mixer
  • measuring spoons and cups
  • spatula
  • ice cream scoop
  • cookie sheets
  • parchment paper or silpats

Ingredients
  

  • 1/2 cup vegan butter
  • 1/2 cup unsweetened peanut butter
  • 3/4 cup white sugar (or 1/2 cup Truvia sweetener)
  • 1 1/2 cups gluten free flour blend (1 to 1)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 1 tbsp coconut milk
  • 1/4 cup finely chopped raw peanuts
  • 1/3 cup jam

Instructions
 

  • In a stand mixer beat the vegan butter with the peanut butter and the sugar.
  • Scrape sides of bowl and mix again until creamy.
  • Add in the egg and coconut milk and mix on medium speed.
  • Mix on low and add the gluten free flour blend, salt and baking soda.
  • Increase speed to medium and mix until creamy.
  • Place dough in refrigerator and chill for an hour.
  • Preheat oven to 375 degrees.
  • Line 2 cookie sheets with parchment paper.
  • Use a medium ice cream scoop to drop dough onto cookie sheet.
  • Use your finger or a small spoon to make an indent in each cookie.
  • Sprinkle chopepd peanuts onto each cookie.
  • Fill each indentation with jam.
  • Bake in oven for 10-11 minutes.
  • Remove from oven and cool.
  • Enjoy!
Keyword dairy-free, gluten-free, gluten-free baking, Gluten-Free Cookie Recipe, gluten-free cookies, gluten-free recipe, PB and Jam Cookie, Peanut butter and jam, Peanut Butter Cookie
Tried this recipe?Let us know how it was!

Gluten Free Dairy Free Cherry Pistachio Meringue Pillows

gluten-free-dairy-free-cherry-pistachio-meringue-pillows-recipe

This is day 18 of my #20daysofcookies campaign to post a new gluten free dairy free recipe each day. Enjoy the other recipes here.

gluten free dairy free cherry pistachio meringue pillows recipe
Here is the 18th new cookie recipe for the month of December, #20daysofcookies, where I will share 20 new gluten free cookie recipes from December 1-20. Make sure you subscribe to receive each one!
In fact not only is this recipe gluten free, it is dairy free and grain free.
I decided to add dried cherries, pistachios and chocolate chips to the meringue batter.
This cookie is also delicious plain so feel free to add or subtract your own added ingredients.
Have you liked the recipes so far?
Only have 2 more recipes left and I am hoping you will enjoy them.

This recipe made abut 20 large meringue pillows.

Gluten Free Dairy Free Cherry Pistachio Meringue Pillows

Ingredients
  

  • egg whites (or you can used 8 Tbsp of liquid egg whites)
  • 1 1/4 cup white sugar
  • 1/4 cup dried cherries
  • 1/4 cup Enjoy Life dark chocolate chips
  • 1/4 cup pistachios

Instructions
 

  • Remove egg whites from refrigerator and bring to room temperature.
  • Preheat oven to 300 degrees.
  • Line 2 cookie sheets with parchment paper.
  • In a stand mixer add the egg whites and beat on high until soft peaks form.
  • Slowly add the white sugar and beat on high until stiff glossy peaks form.
  • This can take awhile.
  • Fold in the chocolate chips, cherries and pistachios.
  • Use a large ice cream scoop to drop dough onto the lined cookie sheets.
  • Bake in oven for 20 minutes.
  • Remove from oven and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free cherry pistachio meringue pillows recipe
gluten free dairy free cherry pistachio meringue pillows recipe

Gluten Free Dairy Free Coconut Cranberry Macaroons

gluten-free-dairy-free-coconut-cherry-macaroons-recipe

This is day 17 of my #20daysofcookies campaign to post a new gluten free dairy free recipe each day. Enjoy the other recipes here.


Time has definitely gone fast this December and it is only 8 days until Christmas.
Here is the 17th new cookie recipe for the month of December, #20daysofcookies, where I will share 20 new gluten free cookie recipes from December 1-20. Make sure you subscribe to receive each one!
I am not ready. Are you?
This is another gluten and dairy free cookie recipe and one that is easy to make.
I added dried cranberries and pecan pieces to some of the cookie dough and left other cookies plain.
Another fun thing to do with these cookies is to dip them in melted chocolate.
Melt Enjoy Life chocolate chips with a bit of coconut oil in the microwave. Dip bottoms of cookies into the melted chocolate, place cookies on a small cookie sheet and then in the refrigerator to set.

This recipe made about 27 small cookies

Gluten Free Dairy Free Coconut Cranberry Macaroons

Ingredients
  

  • 4 egg whites (or 8 Tbsp of liquid egg whites)
  • 2/3 cup white sugar
  • 1 tsp vanilla paste
  • 1 1/2 cup shredded unsweetened coconut
  • 1/2 cup gluten free flour blend (I use Compliments gluten free flour blend)
  • * optional 1/4 cup dried cranberries and 1/4 cup chopped pecans

Instructions
 

  • Preheat oven to 350 degrees.
  • Line 2 cookie sheets with parchment paper.
  • In medium bowl beat the egg whites and sugar with a hand mixer.
  • Mix for a few minutes.
  • Add the vanilla paste and mix again.
  • Add the gluten free flour and shredded coconut and mix on low speed until combined.
  • Stir in the cranberries and pecans.
  • Let dough rest for 5 minutes.
  • Use a small ice cream scoop to drop dough onto lined cookie sheets.
  • Bake in oven for 15-17 minutes.
  • Remove from oven and cool.
  • Once cool you have the option of dipping bottom of cookies in melted chocolate.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free coconut cherry macaroons recipe
gluten free dairy free coconut cherry macaroons recipe

Gluten Free Poppycock Cookies

gluten-free-dairy-free-poppycock-cookies-recipe

This is day 16 of my #20daysofcookies campaign to post a new gluten free dairy free recipe each day. Enjoy the other recipes here.

Gluten Free Poppycock Cookies Recipe


Here is the 16th new cookie recipe for the month of December, #20daysofcookies, where I will share 20 new gluten free cookie recipes from December 1-20. Make sure you subscribe to receive each one!
Do you remember Poppycock?
As a kid it was a caramel popcorn treat that came in a large tin. It was a special treat that we only had at Christmas.
I was planning out my new cookie recipes and thought of Poppycock. Why not make a gluten and dairy free cookie with vegan caramel, popcorn and pecans.
Sound good?
This cookie has 2 steps.

  1. Make the vegan caramel on the stove and cool it in the refrigerator for 3-4 hours,
  2. then make the cookie dough.

This cookie dough does not need to be refrigerated so feel free to make the vegan caramel ahead of time.

Gluten Free Poppycock Cookies Recipe
Gluten Free Poppycock Cookies Recipe

Gluten Free Poppycock Cookies

Ingredients
  

  • 1/2 cup Earth Balance vegan “butter”, softened
  • 1/2 cup Earth Balance vegan “shortening”, softened
  • 1 1/2 cups brown sugar
  • 2 large eggs
  • 1 tsp pure vanilla
  • 1/4 tsp salt
  • 1/2 tsp cinnamon and nutmeg
  • 1 tsp baking soda
  • 2 1/2 cups gluten free flour (I like to use Compliments gluten free flour blend)
  • 1/2 cups chopped toasted pecans
  • 1 cup unsalted popped popcorn
  • * extra popcorn and pecans to top cookies, see instructions
  • 1/4 cup vegan caramel **

Instructions
 

  • Preheat oven to 350 degrees.
  • Line 2 cookie sheets with parchment paper.
  • In a small bowl mix the pecans and popcorn with the vegan caramel.
  • Stir.
  • In a stand mixer cream the butter and shortening together with the brown sugar.
  • Beat on medium speed.
  • Scrape sides of bowl occasionally.
  • Add the baking soda, spices and salt and mix again.
  • Beat in the eggs and vanilla until smooth.
  • Again scraping sides of bowl.Add the gluten free flour blend and mix on low speed.
  • Increase speed to medium and beat until batter is smooth.
  • Stir in the caramel popcorn/pecan mixture into the batter.
  • Use a medium ice cream scoop to drop dough onto lined cookie sheet.
  • Press dough down and place some *popcorn, pecans and a drizzle of caramel on each cookie before baking.
  • Bake in oven for 12 minutes.
  • Enjoy!
Tried this recipe?Let us know how it was!

**Vegan Caramel

Ingredients
  

  • 1 1/2 cup coconut milk
  • 3/4 cup brown sugar

Instructions
 

  • In a small saucepan whisk the coconut milk with the brown sugar.
  • Heat on medium/high heat watching and stirring until mixture boils.
  • Turn down to low/medium and cook for 15 minutes.
  • Stirring occasionally.
  • Remove from heat and cool in refrigerator.
Tried this recipe?Let us know how it was!
Gluten Free Poppycock Cookies Recipe

Gluten Free Dairy Free Graham Crackers

This is day 15 of my #20daysofcookies campaign to post a new gluten free dairy free recipe each day. Enjoy the other recipes here.

Gluten Free Dairy Free Graham Crackers Recipe
Here is the 15th new cookie recipe for the month of December, #20daysofcookies, where I will share 20 new gluten free cookie recipes from December 1-20. Make sure you subscribe to receive each one!
I am sharing a recipe for gluten free and dairy free graham crackers today.
Crackers?
I thought I was sharing a new cookie recipe every day.
Well, even though these graham crackers are called crackers they really are a cookie to me. Primarily graham crackers are used, all ground up as a crust ingredient.
A sweet crust for pies and tarts.
Graham crackers are a necessary baking pantry ingredient and because of their sweetness I am sharing a new recipe with you all as a cookie!

Gluten Free Dairy Free Graham Crackers Recipe
Gluten Free Dairy Free Graham Crackers Recipe

Gluten Free Dairy Free Graham Crackers

Ingredients
  

  • 1/2 cup Earth Balance vegan “butter”
  • 1/2 cup goat milk
  • 1/4 cup honey
  • 1 tbsp pure vanilla
  • 2 1/2 cups gluten free flour blend (I like to use Compliments gluten free flour blend)
  • 1 cup brown sugar
  • 1 tsp baking soda
  • 1/4 tsp salt

Instructions
 

  • In a stand mixer mix on low the gluten free flour, brown sugar, baking soda and salt.
  • Add in the COLD vegan “butter and on low speed mix until mixture resembles coarse sand.
  • In a small bowl whisk the goat milk, honey and vanilla.
  • Add the liquid ingredients to the dry and beat on medium speed until smooth.
  • Place dough in refrigerator for at least an hour to chill.
  • Preheat oven to 350 degrees.
  • Divide dough into 2.
  • Roll out dough onto a sheet of parchment paper.
  • Rolling dough quite thin into a square or rectangle shape.
  • Use a fluted pastry wheel to cut out dough into small squares.
  • Lift parchment paper and place all on cookie sheet.
  • Bake in oven for 8-12 minutes, depending on the thickness of your dough.
  • Remove and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!
Gluten Free Dairy Free Graham Crackers Recipe

Gluten Free Dairy Free Gingerbread

This is day 14 of my #20daysofcookies campaign to post a new gluten free dairy free recipe each day. Enjoy the other recipes here.

gluten free dairy free gingerbread house
Here is the 14th new cookie recipe for the month of December, #20daysofcookies, where I will share 20 new gluten free cookie recipes from December 1-20. Make sure you subscribe to receive each one!
If you follow me on FacebookTwitter or Instagram you would have seen photos of the gingerbread house I made this week.
Yes, a homemade gingerbread house!
gluten free dairy free gingerbread house
The recipe is gluten and dairy free also.
This cookie dough is another one I wish you would add to your “must make” list.
I picked up a funny set of gingerbread cookie cutters earlier this year and had a fun time making some unusual gingerbread men.
gluten free dairy free gingerbread recipe

gluten free dairy free gingerbread recipe

Gluten Free Dairy Free Gingerbread

Ingredients
  

  • 1/2 cup Earth Balance vegan “butter”, softened
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground ginger and cinnamon
  • 1/2 tsp cloves
  • 1/4 tsp salt
  • 1 large egg
  • 1 tbsp apple cider vinegar
  • 1/2 cup gluten free molasses
  • 3 cups gluten free flour blend (I like to use Compliments gluten free flour blend)

Instructions
 

  • In a stand mixer beat the vegan “butter” with the brown sugar. 
  • Scrap the sides of the bowl to incorporate all.
  • Add the baking powder, baking soda, spices and salt and mix in.
  • Add the egg, molasses and apple cider vinegar and mix on low speed.
  • Scrape sides of bowl and beat mixture well.
  • Add the gluten free flour and mix on low speed.
  • Increase speed to medium and beat dough really well.
  • Place dough in refrigerator for 3 hours or overnight to chill.
  • Preheat oven to 375 degrees.
  • Line 2 cookie sheets with parchment paper.
  • Lightly flour the countertop with gluten free flour.
  • Divide dough in half and roll out with a rolling pin.
  • Dust dough lightly with gluten free flour before rolling to prevent sticking.
  • Cut out dough with various cookie cutters.
  • Place on cookie sheet and bake for 9-10 minutes.
  • Remove and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free gingerbread recipe
gluten free dairy free gingerbread recipe

Gluten Free Nutella Balls

These gluten-free no bake Nutella balls are easy to make.

This is day 9 of my #20daysofcookies campaign to post a new gluten free dairy free recipe each day. Enjoy the other recipes here.

Gluten Free Nutella Balls recipe
Gluten Free Nutella Balls.
Here is the 9th new cookie recipe for the month of December, #20daysofcookies, where I will share 20 new gluten free cookie recipes from December 1-20. Make sure you subscribe to receive each one!
This is the first recipe that is not dairy free due to the Nutella.
Do you remember the chocolate cookies that you’d make by boiling milk, sugar and cocoa on the stove and then adding oats? I think in Company Comings cookbooks it is called Chocolate Boil Cookies. The boiled cookie was a childhood favorite, but I truthfully made them a lot when the kids were little. If I was craving something chocolatey this cookie was a quick fix.
This cookie is like that chocolate boiled cookie except I’m using Nutella, goat milk, chopped hazelnuts and non-contaminated oats.
Gluten Free Nutella Balls recipe

These gluten-free no bake Nutella balls are easy to make.

Gluten Free Nutella Balls

Ingredients
  

  • 1/3 cup finely chopped toasted hazelnuts*
  • 3 tbsp Nutella
  • 2 tbsp gluten free cocoa powder
  • 1/2 cup white sugar
  • 2 cups non-contaminated rolled oats
  • 1/4 cup goat milk (can use regular milk as an alternative)
  • pinch of sea salt
  • 2 tbsp Earth Balance vegan “butter” (can use real butter as an alternative)
  • 1 tsp vanilla

Instructions
 

  • In a saucepan combine the vegan “butter”, goat milk, white sugar and cocoa powder.
  • Heat on medium heat and stir.
  • Continue stirring and add the Nutella and vanilla.
  • Bring mixture up to a boil and then remove from the heat.
  • In a small bowl whisk the hazelnuts, oats and salt.
  • Add the hazelnut mixture to the saucepan and stir until combined.
  • Use a small ice cream scoop to make balls of the chocolate cookie.
  • DO this while the mixture is still warm.
  • Place balls on a parchment lined small cookie sheet and then place in refrigerator to set.
  • *I bought de-skinned hazelnuts at the Italian Store and toasted the nuts in a frying pan on medium heat on the stove. I let the hazelnuts cool before putting them in my mini food processor and chopping them finely.
  • Enjoy!
Tried this recipe?Let us know how it was!
Gluten Free Nutella Balls recipe

Gluten Free Citrus Coconut Macadamia Shortbread

This is day 5 of my #20daysofcookies campaign to post a new gluten free dairy free recipe each day. Enjoy the other recipes here.

gluten free dairy free citrus coconut shortbread cookie recipe


Do you like shortbread?
I like my shortbread not too sweet and cold. Yep, cold. I prefer to keep my shortbread cookies in the refrigerator.
Are you a cold cookie eater or a warm cookie eater?
Here is the 5th new cookie recipe for the month of December, #20daysofcookies, where I will share 20 new gluten free cookie recipes from December 1-20. Make sure you subscribe to receive each one!
With posting a new cookie recipe every day for the first 20 days of December I’ve decided not to gab your ears off with what is happening in my life. I am still posting on FacebookTwitter and Instagram so check out my feeds. You’ll see what I am up to on a daily, sometimes on an hourly basis.

Citrus Coconut Macadamia Shortbread

Ingredients
  

  • 1 cup Earth Balance vegan “butter”
  • 3/4 cup icing sugar
  • 1 tsp gluten free vanilla
  • 1/2 tsp lemon extract
  • zest from 1 lemon
  • 3/4 cup shredded unsweetened coconut
  • 2 cups gluten free flour blend (I like to use Compliments gluten free flour blend)
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup finely chopped macadamia nuts

Instructions
 

  • In a small bowl whisk the gluten free flour blend, baking powder and salt.
  • In a stand mixer beat the vegan “butter until creamy.
  • Gradually add the icing sugar and beat until smooth.
  • Add vanilla, lemon extract and lemon zest.
  • Add the flour mixture to the wet ingredients and beat on low speed until blended.
  • Add the coconut and macadamia nuts. Stir to combine.
  • Shape dough into a long log and wrap in saran wrap.
  • Place in refrigerator for 3-4 hours or overnight.
  • Preheat oven to 350 degrees.
  • Line 2 cookie sheets with parchment paper.
  • Slice cookie log into 1/2 inch slices.
  • Place slices on cookie sheet and bake for 10-12 minutes.
  • Remove from oven and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free citrus coconut shortbread cookie recipe
gluten free dairy free citrus coconut shortbread cookie recipe


Gluten Free Chocolate Crackle Cookies

This is day 4 of my #20daysofcookies campaign to post a new gluten free dairy free recipe each day. Enjoy the other recipes here.

gluten free dairy free chocolate crackle recipe


Are you liking all the new cookie recipes I am posting daily?
You still have time to let me know if there is a recipe you would like to see posted. A childhood cookie you would like made gluten free? Wanting more drop, shape, chocolate, filled cookies?
Let me know on TwitterFacebook or here in the comments if I can help you at all.
Here is the 4th new cookie recipe for the month of December, #20daysofcookies, where I will share 20 new gluten free cookie recipes from December 1-20. Make sure you subscribe to receive each one!
This recipe is a cookie I remember from my childhood. Chocolate balls of dough rolled in icing sugar before baking, and then once baked they spread and crackle.
I hope you enjoy it as much as I did.

Gluten Free Chocolate Crackle Cookies

This recipe is gluten and dairy free. It makes about 37 cookies.

Ingredients
  

  • 1/4 cup Earth Balance vegan “butter”
  • 1/2 cup Enjoy Life gluten free chocolate chips
  • 4 large eggs
  • 2 cups white sugar
  • 2 cups gluten free flour blend (I used Compliments gluten free flour blend)
  • 1/4 tsp salt
  • 2 tsp baking power
  • 1/2 tsp cinnamon
  • 1/2-3/4 cup icing sugar

Instructions
 

  • Melt vegan “butter” and chocolate chips in a saucepan on low heat.
  • Once melted, stir and cool for 5 minutes.
  • In a large bowl add melted chocolate and with a hand mixer beat in the eggs.
  • In a small bowl whisk the gluten free flour blend, salt, baking powder and cinnamon.
  • Add the dry ingredients to the wet and mix until well combined.
  • Cover dough and place in refrigerator for an hour.
  • Preheat oven to 325 degrees.
  • Place icing sugar on a small plate.
  • Shape doughs into small balls and then roll balls in icing sugar.
  • Place balls on parchment lined cookie sheet and bake for 15-18 minutes.
  • Remove from oven and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free chocolate crackle recipe
gluten free dairy free chocolate crackle recipe


Gluten Free Chocolate Marshmallow Cashew Cookies

This is day 3 of my #20daysofcookies campaign to post a new gluten free dairy free recipe each day. Enjoy recipe #1: Snickerdoodle and recipe #2: Hazelnut Biscotti.

gluten free dairy free chocolate marshmallow cashew cookie recipe

Here is the 3rd new cookie recipe for the month of December, #20daysofcookies, where I will share 20 new gluten free cookie recipes from December 1-20. Make sure you subscribe to receive each one!
This gluten and dairy free cookie recipe is a good one. Something about toasted marshmallows on top of cookie just makes me happy.

gluten free dairy free chocolate marshmallow cashew cookie recipe


Gluten Free Chocolate Marshmallow Cashew Cookies

This recipe is gluten free and dairy free. It makes approximately 24 cookies.

Ingredients
  

  • 1/2 cup Enjoy Life chocolate chips
  • 1/2 cup Earth Balance vegan “butter”
  • 2 tbsp  cocoa powder
  • 2 large eggs
  • 1 cup white sugar
  • 1 tsp gluten free vanilla
  • 1 tsp baking powder
  • 1 12 cups gluten free flour blend (I use Compliments gluten free flour)
  • 1/4 tsp salt
  • 1/2 cup toasted cashews
  • 1/2 cup dried cherries
  • 1/2 cup gluten and dairy free dark chocolate chips
  • 3-4 mini marshmallows/cookie

Instructions
 

  • Preheat oven to 350 degrees.
  • Line 2 cookie sheets with parchment paper.
  • Microwave 1/2 cup chocolate chips on high for a minute until chips are melted.
  • In a stand mixer beat the vegan “butter with the sugar until mixture is creamy.
  • Add the eggs and beat again, scraping bowl to combine.
  • Add the melted chocolate and the vanilla and mix again.
  • In a small bowl whisk the gluten free flour, cocoa powder, baking powder and salt.
  • Add dry ingredients to wet and beat again for a minute.
  • Add the cashews, cherries and chocolate chips and mix.
  • Drop dough onto lined cookie sheet and top each cookie with 3-4 marshmallows.
  • Bake in oven for 10-12 minutes.
  • Remove from oven and let cool.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free chocolate marshmallow cashew cookie recipe