Chocolate Chip Marshmallow Cookies (Allergen Friendly)

I like to make these cookies in a regular batch than freeze it and cook them up as "needed." :-)  We make adjustments to our recipe as needed for our allergies and have put recommendations for those that we do not substitute on our own.
** Please be sure to check all of your products to make sure you are using allergen-friendly ingredients.

Chocolate Chip Marshmallow Cookies

Ingredients:
1 cup softened butter (We use I Can't Believe It's Not Butter!, but be sure to check the label as the company covers themselves by stating that each batch could be formulated differently.)
3/4 cup sugar
3/4 cup packed light brown sugar
1 tsp. vanilla
2 eggs (We use Ener-G Egg Replacer. My hint with baking with this is to be sure to mix it up properly and whisk rather vigorously)
2 1/4 cups all purpose flour (again, if there is a wheat allergy or celiac in the family, select an appropriate flour for your cookies).
1 tsp. baking soda
1/2 tsp. salt
2 cups chocolate chips (I DO NOT use the named brand because they are often made on shared equipment with peanuts/tree nuts. Our Kroger brand are friendly for our allergies. But your allergies are unique to you. There are dairy-free and gluten-free alternatives out there that are widely available.)
2 cups mini marshmallows (These are optional. We like to add them for a different taste.)


Directions:
Preheat oven to 375.
Cream butter, sugar, brown sugar and vanilla in large mixer bowl until light and fluffy. While that is mixing, make up the egg replacer. Add "eggs" and beat well. Combine flour, baking soda and salt in a separate bowl and gradually add to creamed mixture. Beat this well, then turn off the mixer. Using your favorite utensil, add chocolate chips and marshmallows by hand.
Freeze or Bake.
Baking Instructions -- Drop by teaspoon onto ungreased cookie sheet. Bake for 8-10 minutes or until lightly browned. Watch these close right around the 7-8 minute mark as the marshmallows will completely melt and make the cookies stick to the pan if you are not careful. Cool slightly, remove from cookie sheet, cool completely on wire rack. (If they make it that long ;-)

 

This recipe makes about 6 dozen cookies. It tends to last us for a good month in the freezer only making a few at a time. Enjoy!

***Disclaimer: I caution you not to eat raw cookie dough, especially one made with eggs. I do not recommend this, nor do I condemn it. You eat it at your own risk though, so please keep that in mind with those late night trips to the freezer.

This post was shared at Allergy-Free Wednesdays.