Round up your cookie tray with these Chocolate Rocky Road Cookies! They are easy are delicious and oozing with melted chocolate and gooey marshmallows!
It’s cookie o’clock somewhere, right? And delicious cookies make the best gifts for the holidays! These creative gluten-free chocolate cookies transform a dessert platter into a cookie wonderland!
It is like eating the favorable favorite rocky road ice cream in the form of a cookie😉. I highly suggest enjoying them this holiday season along with Gingerbread Man Cookies, Grain-Free Sugar Cookies, Gluten-Free Cutout Sugar Cookies, Healthier Dairy-Free Fudge and Christmas Tree Cookies.
My 5 year old’s favorite thing to do is cook and bake with me- I love it! So when we decided to make chocolate Christmas cookies and did not have red or green candies to add, we added marshmallows instead. Anytime we make anything chocolate he loves to add marshmallows, just like in these No-Bake Chocolate Marshmallow Treats (his concoction!).
These cookies have little added sugar so they will need to be pressed down to make them flat before baking. So let’s dive into the details on how to make and store these chocolate rocky road cookies!
How to make Gluten-Free Chocolate Rocky Road Cookies
- Make the dough. With an electric mixer or hand mixer blend together the butter (I use vegan butter) and sugar. Then add the egg and vanilla. Slowly add in the dry ingredients and mix on high until combined. Add the water and scrape the sides of the bowl to make sure the butter does not stick to the bottom then continue to mix until everything is evenly combined.
- With a spatula mix in the chocolate chip morsels (I use vegan dark chocolate morsels– dark chocolate is better for you and you can about it dark chocolate here), nuts and marshmallows. Mix well until they are evenly distributed.
- Cover the bowl with plastic or a lid and place in the refrigerator for 1 hour. This settles the ingredients and solidifies the butter. It also makes the chocolate cookies more flavorful.
- Line a baking sheet with parchment paper or silicone baking mat. With a 1 inch cookie scoop, scoop out the dough until you have 12 mounds evenly placed on the sheet. Roll each into round balls then flatten them with the bottom of a glass cup, or using your hands. Add extra marshmallows and chocolate on top and press them into each cookie.
- Bake and let the cookies cool for 2-5 minutes until they are easy to handle and be transferred to a cooling rack.
- Repeat for the remaining of the dough. This makes about 36 cookies.
Are marshmallows dairy-free?
Yes, marshmallows are both dairy-free and gluten-free, making these chocolate cookies safe for food allergies. If you have a nut allergy you can skip the nuts. Marshmallows are typically made of tapioca syrup, tapioca starch, sugar and flavorings.
Because we added them in the cookies, I decreased the amount of coconut sugar added to the cookies compared to the amount needed in traditional Chocolate Chip Cookies.
How to store cookies
Once baked, these gluten-free chocolate rocky road cookies can be stored in an airtight container on the counter for up to 5 days.
Can you freeze the cookie dough?
You can freeze the dough. I suggest making the dough into balls and freezing them on a sheet pan. Then transfer them into a sealed freezer back and store in the freezer for up to 3 months. Let them thaw slightly before baking them.
You can also bake the cookies and then freeze them in a sealed freezer bag for up to 3 months. Make sure to get all the air out of the bag to avoid freezer burn.
How Long Does the Cookie Dough Last?
If you cannot bake the chocolate cookie dough right away, the dough will last three days in the refrigerator. You can make the dough into balls and store it in an airtight container in the fridge until you are ready to bake them. Or if the batter / dough is in a large container and not formed into balls first, it may need to set out on the counter to soften until it is manageable to scoop and roll into balls.
More gluten-free cookie recipes:
- Cookie Making Party for Kids
- Healthy Christmas Sugar Cookies
- Chocolate Chip Cookie Bites
- Sugar-Free Double Chocolate Peppermint Cookies
Gluten-Free Chocolate Rocky Road Cookies
- 1/2 cup butter (1 stick) vegan, dairy-free
- 3/4 cup coconut sugar
- 2 teaspoons vanilla
- 1 cup gluten-free flour
- 1/2 cup unsweetened cocoa powder Dutch process is best
- 1/4 cup coconut milk powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon pink salt
- 2 tablespoons water
- 1 large egg
- 1 cup dairy-free dark chocolate morsels
- 1 cup mini marshmallows
- 1/2 cup walnuts or pecans chopped
- Beat together with an electric mixer, butter sugar and vanilla. Add in the egg and blend until creamy, scraping the sides and bottom to make sure all the ingredients are combined.
- On low speed, slowly add in the flour, cocoa powder, coconut milk powder, baking soda and salt. Mix to combine. Add the water and then turn the mix up to high for about 15 seconds until the coconut milk powder is blended in and no visible chunks show.
- Fold in the chocolate morsels, marshmallows and nuts. Cover and set in the refrigerator for 1 hour. This solidifies the ingredients and butter and makes the cookies more flavorful.
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or silicone baking sheet.
- Using a 1 inch cookie scoop, scoop the cookies onto the pan until you have 12 drops. Roll each drop of dough into a round ball. Using the back of a glass cup or with your fingers, press each ball down. Top each cookie with extra chocolate chips morsels and 1-2 marshmallows and press them into the dough.
- Bake 7 minutes. Remove from oven and cool for 2-5 minutes or until the cookies are able to be handled. Transfer the cookies to wire racks to cool.
- Store in an airtight container for up to 5 days.