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5 from 8 votes

Neapolitan Chocolate Chip Marshmallow Cookies - GF

Delicious Healthy Chocolatey Cookies with chocolate chips, stuffed with Smashmallow Strawberries and Cream marshmallows and a chocolate drizzle! Enjoy the popular flavor trios of chocolate, vanilla and strawberry for summer all together in cookies!
Course: Dessert
Cuisine: American
Keyword: ice cream, marshmallow, neopolitan, s'mores, smashmallow, strawberries
Servings: 10
Author: Kim Lange

Ingredients

Neopolitan Chocolate Chip Marshmallow Cookies - GF

  • 3/4 cup almond flour
  • 2 tablespoons coconut flour I used Purely Amazing Flour
  • 1/2 cup unsweetened dark cocoa powder I used Ghirardelli unsweetened cocoa powder
  • 5 tablespoons coconut oil or unsalted butter melted and cooled down
  • 1/3 cup maple syrup or honey or 1/2 cup organic cane sugar I like Zulka
  • 1 large egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 cup dairy free chocolate chips, for cookies I use Enjoy Life

Stuffed Marshmallow Center

  • 1 4.5 oz bag Strawberries & Cream by SMASHMALLOW | Snackable Marshmallows

    cut in half or use whole

Chocolate Drizzle

  • 1/2 cup dairy free chocolate chips, for melting/drizzling I use Enjoy Life

Instructions

  • Preheat oven to 350° and line a baking tray with parchment paper.
  • In a large bowl, whisk together almond flour, coconut flour and cocoa powder, salt and baking soda together, set aside.
  • Add the coconut oil or butter, maple syrup or honey, vanilla and egg to the flour mixture and mix well. Add in chocolate chips and mix.
  • Add another tablespoon coconut flour if mixture is too sticky.
  • Also, I like putting dough in fridge for about 10 minutes before scooping, but it's not necessary, unless your dough is starting to get warm.
  • Using a medium cookie scoop scoop and place on baking sheet 2 inches apart adding a few more chocolate chips if you wish.
    Bake for 12 -13 minutes and then add 1/2 or a whole Smashmallow Strawberries and Cream to the top of each cookie pressing gently into the cookie.
    Put cookies back in oven for a minute or two and then let cool on the pan for 5 minutes before removing to a cooling rack.
  • Melt chocolate chips and drizzle over top of cookies. Devour!
  • Store at room temperature in a sealed container or ziplock bag.