Gluten Free Rocky Road Cookies (Crumbl Copycat)

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 weekly, and the flavor varieties switch weekly. The big bummer is they do not make or sell gluten free options.

Allergen Information:

This recipe is 100% gluten-free, oat-free, and soy-free. There are both nut-free and dairy-free options.

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; 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 ¾ teaspoon to help hold your cookies together.
• Marshmallows – I like the 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.
• Hazelnuts – I used chopped hazelnuts, but you can use any nut you have on hand! Walnuts and pecans are also delicious. To make this nut-free, you can omit the nuts.

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 at a 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, 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.

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.