Gluten Free Rocky Road Cookies With Protein Powder

An adapted version of a protein packed Rocky Road Cookie. A little crumbly, but what did you expect for gluten free cookie... maybe if we add Xanthan Gum?

• Ready In: 24 mins
• Serves: 31
• Yields: 31 cookies

Ingredients

• 1  cup  rice flour
• 1⁄4 cup  sweet rice flour
• 1⁄4 cup  soy flour
• 1⁄4 cup  chocolate whey protein powder
• 1⁄2 cup cocoa powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  cup butter, softened
• 3⁄4 cup brown sugar (Splenda Blend)
• 1  egg
• 1  teaspoon vanilla
• 1  cup walnut pieces
• 1 (8 ounce) bag  semisweet chocolate chunks or 1 (8 ounce) bag  chips
• 93  miniature marshmallows

Directions

1. Preheat oven to 350°F (180°C).
2. Line cookie sheet with parchment paper unless you're using a stone; set aside.
3. Combine flour, cocoa powder, baking soda and salt in a small bowl; mix well.
4. In large bowl, beat butter and brown sugar on medium-high speed of electric hand mixer until creamy.
5. Add egg and vanilla; beat well.
6. Gradually beat in flour mixture just until incorporated.
7. Stir nuts and chocolate chunks/chips into dough.
8. Drop by the tablespoon full onto stone/cookie sheet. Flatten cookies slightly.
9. Bake 9 minutes or until cookies are almost set. (Centers will be soft. Do not over bake.) Remove stone/cookie sheet from oven; immediately press half of the marshmallows into tops of cookies. Slide parchment and cookies onto cooling rack; cool completely.