If you love chocolate, marshmallows, and nuts, you will love my new Gluten-Free Rocky Road Cookies recipe. These big, soft chocolate cookies are loaded with chocolate chips, mini marshmallows, and your favorite nuts. Make a batch in under 30 minutes!

Some rocky road cookies on a wire rack.

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.

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

Why we love these cookies:

  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; you can make them any size you like!
  4. Use any nuts you like. I have made this recipe with pecans, hazelnuts, and walnuts.
  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!

Allergen Information:

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

A mason jar filled with gluten free flour sitting on the counter.

Flour Blends Tested:

  1. King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
  2. 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.

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 3/4 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.

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

Tips For Sucess

1. Line your cookie sheet
with parchment paper. This will prevent melted marshmallows from sticking to the cookie sheet.
2. Every gluten free flour blend has a different starch-to-grain ratio. If your cookie dough looks wet, add more flour.

For more tips, check out my Gluten Free Cookie Troubleshooting Guide. I also love sharing my favorite cookie-baking tools if you want something new.

Step-By-Step Photos and Directions:

Photos of steps 1 and 2.

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 form 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 at a low speed and gradually increase the speed as the flour and cocoa powder mix in.

Photos of steps 3 and 4.

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

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.

Photos of the cookies ready to bake.

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.

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

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

A big rocky road cookie with a bite taken out.

Frequently Asked Questions:

Are marshmallows gluten free?

Yes, marshmallows are gluten free. If you would like a marshmallow without corn syrup, I recommend the Dandies brand marshmallow.

How do you store rocky road cookies?

I store these cookies in an airtight container. They should keep for up to 3 days. The best way to store gluten free cookies is to place the cooled cookies in a freezer bag and freeze them.

Can you make these cookies dairy-free?

You can make these dairy-free cookies using dairy-free butter and dairy-free chocolate chips from Enjoy Life.

You may also love these Gluten Free Chocolate Cake Mix Cookies.

A rocky road chocolate cookie on a plate.

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

Six rocky road cookies on a wire rack.

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 3 votes
gluten free allergy icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 cookies
Calories 240 kcal


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


  • 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.


  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.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


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.

5 from 3 votes (3 ratings without comment)

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Recipe Rating


  1. Warning!! NOT ALL marshmallows are gluten free!! If you have a wheat allergy or celiac (yes there is a difference) please make sure you always double check the ingredient list! I was getting ready to make this recipe and I seen the answer to this in your FAQ. I learned the hard way. Now that I got that out of the way. Like all your other recipes I’ve already tried. This one sounds just as amazing!! Can’t wait till they are done.