Recipe: America’s Test Kitchen, Chocolate Fluff Cookies, Nut-Free, Gluten-Free



I saw this America’s Test Kitchen recipe in my Allergic Girl Instagram feed and knew I had to make it safe for us and I had all of the ingredients in my pantry: Kinnikinnick Graham style crackers, Durkee marshmallow fluff, Enjoy Life baking morsels and vegetable oil just laying around ready to be transformed. 

And these did not disappoint; if you’re like me and you love this taste combination (graham and marshmallow and chocolate) you will be so delighted that you made these!

Also, they take no time at all (minus freezing time) and this is also a fun project to do with kids, they can help melt the chocolate, scoop the marshmallow onto the cookies and wait patiently as they cool.

I’m thinking totally Mother’s Day fun!

Enjoy!


Recipe Notes:
This is a “3- ingredient” recipe. Three ingredients are in quotes because although it only takes three items to make this (plus oil), each of those items has sub-ingredients so make sure to read the ingredient labels each and every time and use what’s safe for you. 

This recipe is free from dairy, peanuts, tree nuts, wheat, soy, fish, shellfish.

The marshmallow has egg whites. There are vegan marshmallows to make fluff, if you need to be egg-free.

I used: 
Kinnikinnick cookies
Durkee marshmallow fluff 
Enjoy Life Foods dark chocolate 
Lucini olive oil


Recipe: America’s Test Kitchen, Chocolate Fluff Cookies, Nut-Free, Gluten-Free
Lightly adapted from America’s Test Kitchen




12 halves of Kinnikinnick Graham style crackers (break each cookie into halves to equal 12)

12 Tablespoons of Durkee marshmallow fluff 

8 ounces Enjoy Life Foods dark chocolate baking morsels

2 tablespoons Lucini olive  oil

Set wire rack in rimmed baking sheet. Distribute cookies evenly on top of rack so there’s room in between (try not to let the marshmallow spill over and touch as they’ll want to ooze and be near their cookie friends). 

Top each cookie  with 1 heaping tablespoon of marshmallow fluff. Place baking sheet in freezer until marshmallow fluff has firmed up, about 10 minutes.

Meanwhile, stir chocolate and oil in small saucepan over low heat until melted and smooth. Let cool completely.

Spoon chocolate mixture over each cookie to cover marshmallow fluff completely. This step gets messy, and you will lose a lot of melted chocolate as you cover the cookies but don’t stress, enjoy the mess! 

 Return baking sheet to freezer until chocolate is set, about 10 minutes. 

Transfer sheet to refrigerator until cookies are completely firm, about 1 hour, before serving. 

(Cookies can be refrigerated for up to 2 days.)



Comments

Erin Smith said…
Those are like Mallomars which I used to buy for my grandmother all the time!

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