This was the Grand Prize Winner at our Gluten Free Baking Contest, a recipe developed by Maureen and Jimmy Moloney. They were inspired to develop the recipe for a gluten-free school friend of Jimmy’s. We really loved them!
A graham cracker-inspired cookie with a zest of holiday magic.
By Maureen and Jimmy Moloney
Ingredients:
½ cup of butter
1 cup of brown sugar (or sugar substitute)
1 large egg (applesauce can be used too)
1 ½ cup graham crackers crumbs* and about 4 tablespoons for dusting
½ teaspoon baking soda
2 teaspoons of vanilla***
¾ cup Almond Flour – extra fine
¼ salt
1 cup mini chocolate chips**
½ cup chopped marshmallows****
Directions:
Preheat oven to 350.
In bowl cream together, butter and sugar until creamy.
Beat in vanilla and egg.
In medium bowl, combine graham cracker crumbs, flour, baking soda and salt. Slowly add butter mixture until it’s combined.
Stir in choc chips and marshmallows.
Using a cookie scoop, form into balls.
Roll ball in cookie crumb crust.
Place balls on parchment lined cookie sheet and bake from 8-12 minutes.
Cookies will look slightly underdone, but will set once they are cool.
Eat & Enjoy!!
Notes: *I used Pamela’s Gluten Free Cinnamon Graham Style Crackers – just place in blender to crush into crumbs. If you are not a fan of cinnamon, honey is a nice flavor too :)
**I used Enjoy Life Mini Chocolate Chips – mini chip, big flavor
***I used Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
****Most marshmallows are gluten free, but produced in factories that may be exposed to gluten contamination. I have used dehydrated marshmallows (which work great) but I haven’t found ones that are certified. I used Dandies, which are certified gluten free so you know they are safe. I cut up the marshmallows into little squares with scissors and let them harden so they bake better.