Rocky Road Cookies

A week or so ago, I remembered that I had vegan white chocolate and butterscotch chips in the pantry. I started to crave cookies that took advantage of chips, and adapted this recipe from The Baking Beauties.

These cookies are super rich, but are quite a treat. They got rave reviews from non-vegans and non-gluten free folks alike! It was also my first foray into using xanthan gum, and it really helped keep them together.

1 1/4 cup gluten free flour blend (I used Bob's Red Mill)
1/2 cup unsweetened cocoa powder
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
1/3 cup canola oil
1/3 cup almond or soy milk
2 teaspoon pure vanilla extract
2/3 cup granulated sugar
1/2 cup white chocolate chunks
1/2 cup walnuts or almonds
Dandies Vegan marshmallows (about a dozen or more, depending on how many/big your cookies are. These guys can be found at Whole Foods or Sticky Fingers.)

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.

Combine the flour mix, cocoa powder, xanthan gum, baking soda, cream of tartar, and salt. Whisk thoroughly,working out any lumps of cocoa powder and set aside.

Using the paddle attachment in the stand mixer, combine the canola oil and milk, mixing on medium speed for 30 seconds. Add the vanilla and sugar. Mix for another 30 seconds or so.

Slowly add the dry ingredients to the wet and mix on low speed, scraping down the sides of the bowl. Fold in the white chocolate chips and nuts.

Scoop out the dough by heaping tablespoons and wrap a marshmallow around the dough. Flatten into disks with your hands and place on the baking sheets, 12 per sheet. Wet your hands with a little water as necessary to keep the dough from sticking.

Bake for 12-13 minutes, until just set.

Let the cookies cool for at least 5 minutes on the baking sheets before transferring to a cooling rack. Enjoy warm - the marshmallow will be delicious and gooey!