Gluten Free Rocky Road Cookies {Crumbl Copycat}

If you love chocolate, marshmallows, and nuts, you will love my new Gluten Free Rocky Road Cookies recipe. These are big soft chocolate cookies loaded with chocolate chips, mini marshmallows, and your favorite nuts.

My new cookie recipe is "loosely" based on last week's Crumbl Rocky Road Cookies. Rocky road is one of my favorite ice cream flavors, and I was really excited to see a cookie with these flavors. The main difference is the size of the cookies. I made these to be regular-sized cookies instead of traditional Crumbl jumbo-sized cookies.

If you haven't heard of Crumbl, their small cookie stores are popping up all over the U.S. They sell five cookies per week, and the flavor varieties switch weekly. The big bummer is they do not make or sell gluten free options.

I have quite a few delicious gluten free copycat recipes, including these Gluten Free Crumbl Snickerdoodles and Gluten Free Buckeye Cookies.

Why This Recipe Is Great:

1. This cookie is full of chocolate flavor, melted marshmallows, and nuts. The flavors combined taste incredible together.
2. You can make these cookies and freeze the extras easily in a freezer-safe zipper bag.
3. They are so easy to make, and you can make them any size you like!
4. Use any type of nuts you like. I have made this recipe with pecans, hazelnuts, and walnuts so far.
5. You can freeze these cookies so you can have a cookie fix anytime!

I have over 50 gluten free cookie recipes for you to try. Check out all of my gluten free cookie recipes and have some fun!

Ingredient Notes:

• Gluten Free Flour Blend - I used King Arthur Measure for Measure to make this cookie recipe. Most gluten free flour blends should work. Keep an eye on the moisture level as some blends may be starchier and need more liquid than others.
• Xanthan Gum - If your blend doesn't contain xanthan or guar gum, you will need to add one teaspoon to help hold your cookies together.
• Cocoa Powder - Most brands of cocoa powder are gluten free. I tend to use Anthony's Organic Cocoa Powder (the most economical if you like to bake) or Ghirardelli brands.
• Marshmallows - I like Dandies brand because they do not contain corn syrup, but any mini marshmallows will work.
• Baking Soda - Be sure to check the expiration date to ensure your powder isn't expired.
• Butter - Use unsalted butter. I have not tested this recipe with dairy-free butter, but it typically does work well in cookie recipes.
• Eggs - Use size large.
• Chocolate Chips - You will melt some and use the rest unmelted. Be sure that your chocolate chips are gluten free.
• Vanilla Extract - Use either pure vanilla extract or imitation. For some recipes, it matters which you use, but for this recipe, either will taste good. I use pure vanilla extract.
• Nuts - I used chopped hazelnuts, but you can use any nut you have on hand! Walnuts and pecans are also delicious. To make these nut-free, you can omit the nuts.

If you love chocolate cookies, this Crumbl copycat Gluten Free Buckeyes Cookie recipe is also delicious.

Recipe Step By Step Directions:

Step 1: For this recipe, you can use a standing mixer as I did, or a large mixing bowl. I used a whisk attachment to whip the wet ingredients. Add in the wet ingredients. Be sure your butter is softened. Mix on medium-high speed.

If you are mixing by hand, add the dry ingredients to a large bowl and whisk. Repeat with the wet ingredients and pour them together to mix into a cookie dough.

Step 2: If you are using the whisk attachment, swap it for a paddle attachment. Add in the dry ingredients. Turn on the stand mixer on low speed and gradually increase the speed as the flour and cocoa powder mix in.

Step 3: This is what your gluten free chocolate cookie dough will look like. Preheat the oven to 350º F and set the oven rack to the middle setting.

Step 4: Use a cookie scoop to drop dough balls on a parchment paper lined cookie sheet.

Step 5: Press in nuts, chocolate chips, and mini marshmallows.

Optional: If you have marshmallow fluff on-hand, you can make a divot in each cookie and add some of the fluff. Cover the divot with more cookie dough to cover it. I didn't do this, but I may try it at some point.

Step 6: Bake the cookies for 9-10 minutes depending on how large you made the cookies. I used a medium cookie scoop and baked mine for 9 minutes.

Step 7: Remove the hot cookies from an oven. Use a spatula to lift them off the cookie sheet and onto a wire rack for cooling.

Be careful, the hot melted marshmallow can burn your mouth so let them cool first.

Tips and Recipe FAQ:

More Gluten Free Cookie Recipes:

• Gluten Free Cornbread Cookies
• Gluten Free Cookies and Cream Cookies
• Easy Gluten Free Toll House Cookies
• Gluten Free Brownie Cookies

Recipe

Gluten Free Rocky Road Cookies

Sandi Gaertner

Soft gluten free chocolate rocky road cookies that are loaded with chocolate chips, mini marshmallows, and nuts.

5 from 2 votes

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Prep Time 10 mins

Cook Time 9 mins

Total Time 19 mins

Course Gluten Free Dessert Recipes

Cuisine American

Servings 12 cookies

Calories 240 kcal

Ingredients

  

1x2x3x

• ▢ 1 ½ cups gluten free flour blend * see note
• ▢ ¾ cup brown sugar
• ▢ ½ cup cocoa powder
• ▢ 1 teaspoon baking soda
• ▢ ⅛ teaspoon salt
• ▢ ½ cup unsalted butter room temperature
• ▢ 2 large eggs
• ▢ 1 teaspoon pure vanilla extract
• ▢ ⅓ cup chocolate chips
• ▢ ⅓ cup chopped pecans
• ▢ ⅓ cup mini marshmallows

Instructions

 

• Preheat the oven to 350º F and set the oven rack to the middle position.
• Add the softened butter, vanilla extract, and eggs to the bowl of a standing mixer. Use the whisk attachment and whip the wet ingredients together.
• Switch to a paddle attachment and slowly add the dry ingredients. Mix on slow speed and gradually increase the speed until you have soft cookie dough.
• Use a medium or large cookie scoop to drop cookie dough onto a parchment paper lined baking sheet. Press each cookie down slightly.
• Press mini marshmallows, chocolate chips, and nuts into the top of each cookie. (You can also add these to the cookie dough and mix it into the dough if you prefer.)
• Bake for 9-10 minutes, depending on the size of your cookies.
• Remove the cookies from the oven to a cooling rack.

Notes

1. I used King Arthur Measure for Measure to make these cookies. Most flour blends will work, but some are starchier than others, so you need to keep an eye on the moisture content.
2. If your blend doesn't contain xanthan gum or guar gum, add one teaspoon to your dry ingredients.
3. Store these cookies in an airtight container for up to 3 days. Freeze them in a freezer bag for up to 4 months.

Nutrition

Serving: 1cookieCalories: 240kcalCarbohydrates: 32gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 48mgSodium: 136mgPotassium: 98mgFiber: 3gSugar: 18gVitamin A: 289IUVitamin C: 0.1mgCalcium: 40mgIron: 1mg

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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