• 1 ¼ cup oat flour
• ½ cup (1 stick) unsalted butter, at room temperature
• ½ cup firmly packed dark brown sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 3 tablespoons crushed gluten-free graham crackers
• 3 tablespoons semi-sweet chocolate chips
• ¼ cup mini-marshmallows (torching optional but highly encouraged)
Preheat oven to 350°F.
Line a small baking sheet with parchment paper and evenly spread the oat flour onto the baking sheet. Toast the flour in the oven for about 10 minutes (giving it a good stir at around the 5 minute mark) or until the flour is very lightly browned. Set flour aside to cool completely.
In the bowl of a stand mixer fitted with a paddle attachment, add the butter and dark brown sugar and beat at medium speed until very light and fluffy (about 3 – 5 minutes). If necessary, scrape down the bowl a couple times during this process and take your time! Creaming the butter and sugar together properly will help create a smoother and less grainy cookie dough.
Add the vanilla, salt, and toasted oat flour to the butter/sugar mixture and beat on low speed until well combined. Then mix in the crushed graham crackers and chocolate chips.
Remove the bowl from the stand mixer and, using a rubber spatula, fold the torched marshmallows into the cookie dough. Then grab a spoon, dig in and enjoy!
Keywords: gluten-free, cookie dough