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Chewy Gooey Marshmallow Cookies with Min




Source of Recipe


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Chewy Gooey Marshmallow Cookies with Minichips

Gluten Free
Cooking Light Gluten-Free Cookbook, Oxmoor House - August 2011
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

Preparation:
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.

Note:
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.

One cookie equals: 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; Sodium 51 mg