Chewy Gooey Marshmallow Cookies with Minichips

Photo: Oxmoor House

Recipe from

Nutritional Information

Calories 69
Fat 2.9 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.7 g
Protein 0.8 g
Carbohydrate 10.7 g
Fiber 0.6 g
Cholesterol 8 mg
Iron 0.1 mg
Sodium 51 mg
Calcium 2 mg

Ingredients

2 large eggs
1/2 cup canola oil
2 tablespoons water
1 (20-ounce) package gluten-free cookie mix (such as Namaste)
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2/3 cup miniature marshmallows
1/4 cup semisweet chocolate minichips {Check for Gluten}
1/4 cup sweetened dried cranberries
1/4 cup coarsely chopped pecans, toasted

Preparation

1. Preheat oven to 350°.

2. Beat first 3 ingredients with a mixer at medium speed until blended. Add cookie mix, cinnamon, and nutmeg; beat until blended. Stir in marshmallows and remaining 3 ingredients.

3. Drop dough by level tablespoons 2 inches apart onto baking sheets lined with parchment paper.

4. Bake at 350° for 12 minutes or until lightly browned.

Note:

Toasting the pecans gives them a nuttier flavor. Spread the pecans on a baking sheet, and toast them in a 350° oven for 6 to 8 minutes; or place them in a dry skillet, and cook over medium heat 1 to 2 minutes, stirring frequently, until they're toasted. Whichever toasting method you choose, watch the pecans carefully—they can go from toasted to burned quickly.

Cooking Light Gluten-Free Cookbook

August 2011