these gluten free, scd legal cookies are filled with little bits of marshmallows and macadamia nuts, making for a very satisfying treat.
I recently made Danielle Walker’s (aka Against All Grain) marshmallows (you can find the recipe here), and thus I have a pretty robust stash of marshmallows on hand, which is a rarity for me. With the SCD diet, store-bought marshmallows are a no-go, even if they are certified gluten free. I was so excited to find out that I could still eat marshmallows on SCD, they just have to be homemade (and whats more, that homemade marshmallows are actually possible– who knew!). I’ve always been a marshmallow lover, raw or roasted over the campfire, I could eat my weight in marshmallows (and honestly I probably have).
So, all that to say, if you are on the SCD diet or if you are just conscious about what you put in to your body, then just know there are alternative ways to get your marshmallow fix! And they really do taste like freaking marshmallows! Okay before I get lost in my marshmallow obsession, I’m going to hurry up and get to the point: because I had marshmallows, which I’ve been mindlessly eating here and there, I decided it was about time to bake something with them. I’ve done my fair share of melting marshmallows on top of cookies just for fun, but I was dreaming of a cookie filled with little bits of ouey gouey caramelized marshmallow pieces. I wanted something decadent, something comforting, and something out of this world. I had some macadamia nuts stashed away in the freezer, and thus: the marshmallow macadamia cookie was born.
I created this cookie recipe in the wake of the Coronavirus pandemic, home at night on a Saturday after a comedy show we had purchased tickets for was abruptly cancelled (because, COVID-19). I wasn’t mad, but it felt like cookies would be the ultimate way to make up for it.
These cookies turned out to be so freaking amazing and delicious, I seriously could not imagine anything better– unless maybe adding little bits of white chocolate to complete the trifecta, and white chocolate/macadamia nuts are a classic pairing after all, but I myself cannot eat white chocolate. If you can, I think adding that into the mix here would really be amazing. But rest assured, these definitely hit the decadent spot with the existing ingredients below.
They’re made with almond flour, which I’ve grown fond of as the perfect flour for cookie creations– you can get them soft and chewy, firm and crunchy, whichever way you like them best, with almond flour. It’s really just a matter of baking them for longer or less time. For the marshmallows, as I mentioned, I had some on hand after making Danielle Walker’s recipe, so I just diced them into little bits and pieces to throw in the cookie batter. You can easily use store-bought mini marshmallows if you tolerate them, or else you’ll need to prep these marshmallows 24 hours ahead of your desire to make these cookies, which I admit, is difficult – because you can’t exactly plan for the desire to have cookies! Unless your desire for cookies is a constant in your life. I mean, for me, that is definitely one constant I can always rely on: I will always want a cookie.
marshmallow macadamia nut cookies: ingredients
- 2 cups of almond flour
- 1/2 cup of macadamia nuts
- 1/2 cup of mini marshmallow
- 5 tbsp of melted butter
- 5 tbsp of honey
- 1 tbsp of pure vanilla extract
- 1 egg
- 1 tsp of baking soda
marshmallow macadamia nut cookies: how to
- toast your macadamia nuts in the oven at 350 for 10 mins, or until lightly golden.
- once toasted, chop up into little pieces. chop your marshmallows as well, if necessary.
- place the almond flour, macadamia nut pieces and marshmallow pieces in a bowl, combining. add in baking soda and combine.
- add in the butter (melted), honey, vanilla extract and egg, continue to mix until well combined.
- once everything is well mixed, form little balls with the batter and place them on a parchment paper-lined baking tray.
- flatten each one, allowing space between the cookies. i made approximately 19-20 cookies with this recipe.
- bake at 350 for 10-12 minutes, until golden brown, or lightly golden, as desired.
- you can allow them to stay at room temperature for softer, chewier cookie, but if you want to let them last longer, it’s best to store in fridge (or freezer for even longer-term). then again, we don’t really have that problem because we devour them in the span of a day.
marshmallow macadamia nut cookies (grain free, scd diet)
Ingredients
- 2 cups almond flour
- 1/2 cup macadamia nuts
- 1/2 cup mini marshmallows (or big marshmallows cut into little pieces)
- 5 tbsp melted butter
- 5 tbsp honey
- 1 tbsp pure vanilla extract
- 1/2 tsp baking soda
- 1 egg
Instructions
- toast your macadamia nuts in the oven at 350 for 10 mins, or until lightly golden.
- once toasted, chop up into little pieces. chop your marshmallows as well, if necessary
- place the almond flour, macadamia nut pieces and marshmallow pieces in a bowl, combining. add in baking soda and combine.
- add in the butter (melted), honey, vanilla extract and egg, continue to mix until well combined.
- once everything is well mixed, form little balls with the batter, approx 1 tbsp or so batter, and place them on a parchment paper-lined baking tray.
- flatten each one with the palm of your hand gently, you may need to wet it slightly. i made approximately 19-20 cookies with this recipe.
- bake in a preheated oven at 350 for 10-12 minutes, until golden brown, or lightly golden brown, as desired.
- you can allow these cookies to sit out on the counter at room temperature for a softer, chewier cookie, but you should ultimately store these cookies in the fridge or freezer.