Gluten Free Rocky Road Cookies With Protein Powder |
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Prep Time: 15 Minutes Cook Time: 9 Minutes |
Ready In: 24 Minutes Servings: 24 |
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An adapted version of a protein packed Rocky Road Cookie. A little crumbly, but what did you expect for gluten free cookie... maybe if we add Xanthan Gum? Ingredients:
1 cup rice flour |
1/4 cup sweet rice flour |
1/4 cup soy flour |
1/4 cup chocolate whey protein powder |
1/2 cup cocoa powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup butter, softened |
3/4 cup brown sugar (splenda blend) |
1 egg |
1 teaspoon vanilla |
1 cup walnut pieces |
1 (8 ounce) bag semisweet chocolate chunks or 1 (8 ounce) bag chips |
93 miniature marshmallows |
Directions:
1. Preheat oven to 350°F (180°C).
2. Line cookie sheet with parchment paper unless you're using a stone; set aside.
3. Combine flour, cocoa powder, baking soda and salt in a small bowl; mix well.
4. In large bowl, beat butter and brown sugar on medium-high speed of electric hand mixer until creamy.
5. Add egg and vanilla; beat well.
6. Gradually beat in flour mixture just until incorporated.
7. Stir nuts and chocolate chunks/chips into dough.
8. Drop by the tablespoon full onto stone/cookie sheet. Flatten cookies slightly.
9. Bake 9 minutes or until cookies are almost set. (Centers will be soft. Do not over bake.) Remove stone/cookie sheet from oven; immediately press half of the marshmallows into tops of cookies. Slide parchment and cookies onto cooling rack; cool completely.
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