12 days of cookies: cocoa marshmallow

It’s official. It’s Christmas Eve. Is that hard to believe for anyone else? It seems like just yesterday I had the thought of making 12 different kinds of cookies for my blog, and here I am sharing the 12th recipe. And boy is it a good one.

I went back and forth with what the 12th cookie should be. I thought maybe peppermint bark, some other kind of candy, a chocolate chip cream cheese idea, I just couldn’t settle on what should be made.

Sister brought up the idea of making a Hot Cocoa cookie, but she wasn’t exactly sure how it should be executed. Later I learned she was thinking some sort of chocolate cookie with chunks of marshmallows in it, but my mind went somewhere entirely different. To Martha Stewart’s Cookie Cookbook yet again and to a recipe I didn’t think I would be able to make again. Chocolate-Malt Sandwich Cookies. Malt powder + gluten sensitivity? No go. Hot Cocoa + gluten sensitivity? Heck yes.

Cocoa Marshmallow Sandwich Cookies

  • 2c +2T gluten free bisquick
  • 1/2c cocoa powder
  • 1/4c hot cocoa mix (2 pouches)
  • 1t baking soda
  • 1/2t salt
  • 2 sticks unsalted butter
  • 1 3/4c organic sugar
  • 1 egg
  • 2t vanilla
  • 1/4c plain greek yogurt (or creme fraiche)
  • 3T hot water
  • 1 tub marshmallow fluff

1. Sift together all of the dry ingredients into a medium bowl.

2. Beat butter and sugar until pale and fluffy.

3. Add in the egg, vanilla, greek yogurt and hot water.

4. Once the wet mixture is all combined, gradually add in the dry ingredients and stir to combine.

5. You can either bake the dough right away, or refrigerate like I did. Once the dough was cool, roll it into balls and put on a parchment-lined cookie sheet.

6. Bake in a 350′ oven for 10-12 minutes. The warmer the dough is, the more it will spread and the flatter cookies you will have, so it’s up to you and how you want yours to look!

6. Once cooked, take out of the oven rack and place on a cooling rack.

7. After the cookies are cooled completely, stuff each cookie with marshmallow fluff, or the filling of your choice! (chocolate ganache, buttercream frosting, cream cheese frosting…)

These taste like a cup of cocoa in a cookie. Just like we were going for.

Cookie sandwiches are the best.

Merry Christmas Eve, everyone!

Luke 2:9-12
And an angel of the Lord appeared to them, and the glory of the Lord shone around them, and they were filled with fear. And the angel said to them, “Fear not, for behold, I bring you good news of a great joy that will be for all the people. For unto you is born this day in the city of David a Savior, who is Christ the Lord. And this will be a sign for you: you will find a baby wrapped in swaddling cloths and lying in a manger.”

gingerbread pancakes

It’s been a bit since my last post, and even longer since my last recipe! Even though we cooked quite a lot at our condo in Hawaii, no recipes were quite blog-worthy.  Well, this recipe was technically written and talked about frequently since it was one of our regular breakfasts, but of course it needed to be updated for the holidays! Gluten Free Bisquick is definitely a new favorite and cannot live without ingredient in our household. It is pricier than we would like it to be at $3.99 for a pound, but it is worth it when I feel like I can finally bake normally again!

I used to always go to iHop during the holidays and get their Gingerbread Pancakes – what’s not to love when there’s gingerbread, whipped cream and sprinkles? This is a variation on the Nature Pancakes that I will one day photograph nicely rather than embedded in a vacation post :).

Gingerbread Pancakes

  • 1 cup gluten free bisquick
  • 2T buckwheat groats*
  • 2T millet*, toasted
  • 1T chia seeds*
  • 1/2c-3/4c unsweetened vanilla almond milk
  • 1 egg
  • 1T molasses
  • 1t cinnamon
  • 1/2t ginger
  • 1/4t cloves
  • 1/4t allspice
*If you’re making these for a more traditional crowd, feel free to omit the groats, millet and chia 😉
1. Combine all ingredients and mix well – no worry of over mixing when it’s gluten free!
2. Bake on a preheated griddle just like normal pancakes.
3. Top with coconut cream and christmas sprinkles (optional)

Coconut Cream

  • 1 can full fat coconut milk
  • 3T organic powdered sugar
1. Mix all ingredients until fluffy/creamy.  I haven’t been successful actually making it into whipped cream, but it’s delicious this way so I’m content.

The coconut cream got soo drippy on the hot pancakes.  But it was an absolutely delicious topping for pancakes! Easily my new favorite pancake recipe and toppings. Happy December, everybody!