Friday, August 8, 2014

You should try these...

I have to say that cookies are my nemesis.
Of all the sweets in the world, it is the hardest for me to say, "no" to a cookie.
  Unlike a bowl of ice cream, say, where you have to get the bowl, scoop out the ice cream, and put it all away before it melts {or before you are caught},
cookies are just...easy.
That's WHY they are my nemesis.
 
I'm going to need great amounts of self control because Hannah played in the kitchen today.
 
 
She got the original recipe from allrecipes.com, but she changed them.
 
She calls these chocolaty marshmallow cookies...
 
"Chocolate Marshmallow Cookies"  ;-)
 
Hannah's version sort of tastes like S'mores, but the chocolate cookie part is like a gooey brownie while the marshmallow is ever so slightly toasted and super soft.
 

Don't these look delicious?  That's because they are.  They melt in your mouth. 
 
And the best part is that Hannah's version is gluten and dairy free.
{Or maybe that's the worst part...
I will not have another,
I will not have another,
I will NOT have another!}
 
Here is the recipe for you.  You should definitely give them a try.
 
Hannah's Chocolate~Marshmallow cookies
 
1/2 c. shortening {Spectrum}
2 {1 oz. each} squares unsweetened chocolate
1 egg
1 heaping cup brown sugar
1 tsp. vanilla
1 c. almond flour
1/2 c. coconut flour
1/2 c. vanilla {or chocolate} almond milk
36 marshmallows {Jet Puffed}
 
  1. Preheat oven to 350.  Line cookie sheets with parchment paper.
  2. Melt shortening and chocolate in a small, heavy saucepan over low heat; stir to blend.  Remove from heat and cool.  
  3. Beat egg, brown sugar, vanilla and baking sod in a large bowl until light and fluffy.  Blend in chocolate mixture and flours until smooth.  Slowly beat in milk to make light, cake-batter like dough.
  4. Drop dough by teaspoonfuls 2" apart onto prepared cookie sheets.  Bake 10-12 minutes or until firm in the center.  Cut marshmallows in half.
  5. Immediately place halved marshmallow, cut side down, onto each baked cookie.  Return to oven 1 minute or just until marshmallow is warm enough to stick to cookie.
  6. Remove to wire racks to cool.  
 
 
 
 

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