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Chewy Gooey Marshmallow Cookies with Minichips

Photo: Oxmoor House
Yield 54 servings (serving size: 1 cookie)

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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