Today, Elizabeth Gordon, author of The Complete Allergy-Free Comfort Foods Cookbook, shares one of her all-time favorite dessert recipes. Like every recipe in her book, it's free of gluten, dairy, soy, nuts, and eggs, too. Check out more of her clean recipes here.
In these last days of winter, as we slowly get glimpses of 60-degree afternoons and bulbs springing up from the ground, it's tough not to already start dreaming of long summer days. My mind quickly rests on what's always been one my favorite moments of the season: winding down on the beach with friends by a bonfire making s’mores.
I have such a weakness for this dessert: the gooey marshmallow and melted chocolate make the perfect combination. So I thought to myself, "Why wait until summer to make them?" A broiler can do the trick of a bonfire's flames.
I can’t eat the graham crackers, so I set out to create an allergy-free version for myself. I hope you enjoy these as much as I do!
Gluten-Free S’mores Cookies
1 1⁄2 cups superfine or Chinese rice flour
1⁄2 cup potato starch
1⁄4 cup sorghum flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon xanthan gum
1 teaspoon salt
3⁄4 teaspoon cinnamon
1 cup organic palm fruit oil shortening
1 1⁄4 cups light brown sugar
1⁄4 cup honey
2 tablespoons ground flaxseed meal
6 tablespoons water
1 3.5-ounce gluten-, dairy-, soy-, nut-, and egg-free 85% cacao chocolate bar, broken into 20 squares
20 large marshmallows
1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together the rice flour, potato starch, sorghum flour, baking soda, baking powder, xanthan gum, salt, and cinnamon in a large mixing bowl.
3. In the bowl of a stand mixer, cream together the organic palm fruit oil shortening and brown sugar until they are fluffy. Scrape down the sides and beat in the honey.
4. Mix together the flaxseed meal and the water and add this mixture to the batter. Beat the batter until it is light and fluffy again. Scrape down the sides.
5. Slowly stir in the dry ingredients and mix until the dough comes together and all the ingredients are evenly incorporated.
6. With a 11⁄2-inch-diameter ice cream scoop, scoop the batter out onto the prepared sheets to form 20 cookies. Top each cookie with a square of chocolate.
7. Bake the cookies for 11 minutes or until the edges are just golden. Remove the cookies from the oven and top each with a marshmallow. Turn on the broiler and place the cookies under the broiler for 30 seconds or until the marshmallows are just golden. Watch the marshmallows carefully, as they can burn in a flash.
8. Let the cookies cool on the cookie sheets for 10 minutes and then remove them to cooling racks to cool completely. Store the cookies in an airtight container at room temperature for up to 3 days.
Note: If you are having trouble finding allergy-appropriate chocolate bars, press 1 teaspoon of allergen-free chocolate chips into the top of the cookie before baking.