Marshmallow Stuffed Chocolate Chip Cookies

I have three holiday parties this weekend and needed a delicious dessert to bake and FAST!  These cookies are gluten, dairy and nut free, super quick to make AND only use 1/2 cup coconut sugar to sweeten 'em up for the entire batch! I haven't tried using only xylitol to make them completely sugar free, but if you try it, let us know!

These are the yummiest, melt in your mouth cookies I've ever made.  They are one of the recipes that is coming out in the dessert recipe guide next week.

Marshmallow Stuffed
Chocolate Chip Cookies

{Makes 16 Cookies}


  • 2 cups oat flour (blend gluten free oats for 30 seconds in a blender)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup coconut sugar
  • 1/2 cup xylitol
  • 2/3 cup Lily’s chocolate chips
  • 4 tbsp coconut milk
  • 4 tbsp melted coconut oil
  • 1/2 tsp pure vanilla extract
  • ½ Dandies marshmallow per cookie (use kitchen scissors to cut in half)

Preheat oven to 325 F. Combine all ingredients (except marshmallows) in a medium mixing bowl to form a dough. Roll into balls, flatten and smush 1/2 marshmallow into each cookie and re-roll into a ball. Place cookie balls on a greased baking tray and bake 11 minutes on the center rack. They’ll look underdone when you take them out. Cool for 1 hour to harden. They'll be delicious for 4 or so days.

My bestie came over today and we ate a few to TEST...aka, best excuse ever for eating cookies.

Happy Baking!


Recipe adapted from: