Cornflake Marshmallow Lace Cookies

Don't make these.  You see, if you dare to bust out a plate or two of these, they are guaranteed to be gone before you can count the calories.  Both my brother and dad asked (separately) while I was taking the cookie photos if they could do a hand-reaching-for-cookies shot.  I stayed strong though, making sure there was enough of them to show you!

No, seriously.  If you make these, they will disappear into thin air.  Obscenely addictive, they beckon you with their every movement.  Not-quite-crunchy cornflakes masquerading as oats, caramelized in the not-too-sweet cookie, topped with marshmallows that quickly toast and spread into the increasingly addictive substance.  Did I mention increasingly addictive?  Don't say I didn't warn you.  Just writing this up makes me want to make another batch.  In fact I think I have all of the ingredients...

This post is linked to Slightly Indulgent Tuesdays and Gluten Free Wednesdays.

Cornflake Marshmallow Lace Cookies
Adapted from The Cookbook Chronicles.  Adapted by Lauren of Celiac Teen.
Ingredients
2 sticks unsalted butter
1 1/4 cups brown sugar
1/3 cup sugar
2 eggs
2 tsp vanilla
1 tsp xanthan gum
1/2 cup sorghum flour
1/2 cup millet flour
1/2 cup tapioca starch
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp kosher salt
2/3 cup quinoa flakes
1 1/4 cups lightly crushed gluten-free cornflakes
2/3 cup mini chocolate chips
3/4 cups or so mini marshmallows

Steps
Preheat oven to 350 degrees Fahrenheit.  Line a few cookie sheets with parchment paper.

Beat together butter and sugars, until light in colour and fluffy.  Add eggs and vanilla.  Continue to beat until combined.  Add xanthan gum, sorghum flour, millet flour, tapioca starch, baking powder, baking soda and salt.  Mix on low speed until the dry ingredients are just incorporated.  Using a wooden spoon, mix in the quinoa flakes, crushed cornflakes and chocolate chips.

Roll the dough into balls, about the size of golf balls.  Place about 6 on each pan (seriously.  They spread like crazy).  Lightly press 4 mini marshmallows into the middle of each ball of dough.  Sprinkle a bit more salt on top.

Bake for 9 to 12 minutes, until spread and golden.  Allow them to cool on the cookie sheet before serving.

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Innocent enough stack of cookies.  Sorta lacy, great golden colour.

Further examination displays the ruffled edges.  The signature of a really good chewy cookie.

And then... Caramelized marshmallows.  

But most importantly, the cookie monster.  Ahem, monsters.

They came.  They ate.  They asked for more.

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These are epic cookies.  Just make some.  Then a couple more.

xoxo

Lauren

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