I call these Chocolate Fluffer Nutter Cookies. Fluffer Nutter sandwiches are crazy and probably no one should really eat them, except maybe as a dessert. But in a cookie, combining peanut butter and marshmallows seems perfectly reasonable, right? Especially with chocolate.
The original recipe uses barley flour and they're really good that way, but I wanted to make these gluten free so we could all enjoy them. So my adaptions are below:
Chocolate Fluffer Nutter Cookies
Adapted from Dreena Burton's recipe
1/4 cup evaporated cane sugar
1/4 tsp sea salt
1 cup millet flour
1/4 cup tapioca starch
1 tsp xanthan gum
3 Tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1 handful (about 8) vegan marshmallows, cut into 4
1/4 cup chocolate chips
1/4 cup maple syrup
3 Tbsp agave nectar
1 tsp vanilla extract
1/4 cup canola oil
1/4 cup peanut butter
Preheat oven to 350 F. In a mixing bowl, whisk together the sugar, salt, millet flour, tapioca starch, xanthan gum, cocoa, baking powder, and baking soda until the lumps are gone. Then stir in marshmallow pieces and chips until they are coated in the flour mixture.
In a separate jar or bowl, mix together the maple syrup, agave, vanilla and oil. Add to the flour and mix until a thick dough forms. Then drop/drizzle bits of peanut butter (mine was refrigerated, so it was lumps of peanut butter) onto the dough and use a knife to cut it into the dough, leaving lumps and swirls. Scoop rounded tablespoons onto a baking sheet lined with parchment paper. Bake for 11 minutes, then let cool completely.