Rocky Road Cookies, Gluten free and Vegan

I wanted something truly terrible and bad for me this week to celebrate Valentine’s day and also because i’ve been feeling very bleurgh. I used to really love Ben and Jerrys Phish Food when i used to eat all the things i shouldn’t so i miss the chocolatey marshmallow goodness. Which is what led me to create these gooey cookies. So this weekend grab yourself plenty of good quality chocolate and some marshmallows and treat yourself to something decadent and just generally bad for you :



Ingredients: Makes 12 large cookies or 18 medium size

370g gluten free plain flour

40g cocoa powder

1 tsp xanthan gum

2 tsp baking powder

1 tsp bicarbonate of soda

1tbsp vanilla extract (you want a good quality vanilla extract)

130g dark chocolate buttons

50g dairy free white chocolate buttons

60g marshmallows

75g vegetable fat (i use Trex)

150g dairy free margarine ( Vitalite)

75g light brown muscovado sugar

75g golden caster sugar

170 g brown sugar

3tsp egg replacement powder (vegan egg) mixed with 1 tbsp lukewarm water


1. Preheat oven to 180c/gas mark 4 and liberally grease 2 baking sheets or line with greaseproof paper if using greaseproof i recommend adding some oil or margarine over the top to ensure cookies don’t stick.

2. In a bowl cream together the butter, vegetable fat, all the sugars and add the vanilla extract.

3. Put the dark and white chocolate buttons in a freezer bag and bash with a rolling pin till partly broken so you end up with big pieces and smaller pieces. Add this to the butter mixture and the marshmallows and stir till combined.


4. In  a second bowl mix the flour, bicarb, baking powder, xanthan gum and cocoa powder until completely combined.


5. In a third bowl mix the egg replacement powder and warm water.

6. Finally add all the dry ingredients and the egg replacement to the butter sugar mixture. Using a wooden spoon mix until completely combined.

7.  Once combined to make 12 large cookies take a spoonful of the mixture roll into a ball and place on sheet. If you are making medium size just use a dessert spoon and get a good heap of mixture. Make sure you leave a good inch or two to give the cookies room to spread.


8.Bake for 15 minutes for large cookies or 12 minutes for medium size, they will have a slightly golden colour when they’re ready.

9.Once out of the oven drop on the kitchen side to flatten the cookies, leave to cool on the tray for 5 minutes then transfer the cookies to a wire rack. If the cookies look like they are falling apart when you’re moving them just give it another 5 minutes before transferring to the rack.



Hope you all enjoying making the cookies and would love to see on social media if you give it a go using the #mummyduckrecipes. Look out for more recipes coming soon.


Love Mummy Duck



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