Gluten-free Cornflake Marshmallow Cookies Print Recipe Print Recipe


When times are hard, I usually need to 1. go for a run/walk or 2. bake or 3. crawl under the covers and tell everyone to… no no, I would never do or say something like that.

So, I baked. Gluten-free Cornflake Marshmallow Chocolate chip COOKIES. Then I added a scoop of peanut butter to make it even more mind blowing.

Last weekend, my husband was out of town and my son had his first sleepover. For a second, I thought he was going to do better than me, but I pulled through.

First things first, my sister and I had a little break in the evening so we got our nails done. Having polished nails does wonders for me. The next morning before I picked up Mace, I baked a few batches of cookies. These took a few tries and then I made some pumpkin cookies, which my husband literally ate THE ENTIRE SHEET.  They were one of those cookies that just melt in your mouth, vs. these are something you enjoy slowly at the end of a meal. Plus, he must have been hungry because I felt they needed to be tweaked and remade, which I still plan on doing.




For these cookies – the second time around I did less cornflakes and more marshmallows and chocolate chips. It was a better balance. Depending on the brand, the cornflakes can get a little hard. The last time, I liked the frosted corn flakes the best. I know, who would think to add cornflakes to a cookie, but it gives a nice crunch, and then the marshmallows give it a nice gooey texture and then the chocolate chips tie it all together. It’s really a lovely marriage.

By the way, I am not a genius. I had been eyeing these cookies over on Shutterbean (who adapted from Momofuku) for a while now and was so excited to revise and make them for myself. She has the best taste in food. Plus, we both freeze (& then enjoy) our cookies! If you haven’t tried, do it. So stinking good.



Gluten-free Cornflake Marshmallow Cookies

Recipe inspired by Shutterbean

PRINT Recipe

Makes about 24


  • 3/4 cup brown rice flour
  • 1/4 cup sweet white rice flour
  • 1/4 cup Teff flour
  • 1/4 cup potato starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 stick unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon creamy peanut butter
  • 1 1/2-2 cups gluten-free *cornflakes
  • 1 1/2 cup mini marshmallows
  • 3/4 cup mini chocolate chips
*Nature’s path has a few options for gluten-free cornflakes or EnviroKidz has frosted cornflake that’s really good in these.


In a medium bowl, whisk together brown rice flour, sweet rice flour, teff flour, baking soda, baking powder, and sea salt.

In your stand mixer, cream the sugars (white and brown) and butter. With the mixer still going, add the egg and vanilla.

Turn the mixer off and scrape the sides. Slowly add the flour mixture while the mixer is on low. Add in the peanut butter, cornflakes, marshmallows and chocolate chips. Mix until everything is well combined.

Using two baking sheets, place a silpat or parchment paper down. With an ice cream scooper, scoop the cookie dough onto the baking sheets, spacing about 1-2″ apart. Cover with plastic wrap and place in the fridge for about an hour.

Preheat oven to 350 degrees.

One baking sheet at a time, bake for about 12 minutes. Note: I usually take them out before they’re completely done so they’re a little softer inside. It’s a personal preference.

Let cool before you’re tempted to sneak a bite…







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  • Caroline

    I’ve been thinking about you Lisa. I’m like you, though. Definitely like to bake or exercise when I’m feeling down. Cookies are just the thing to cheer everyone up! 😀 This cookies look fabulous! You had me at ‘melt in your mouth’. 😉

  • HalfBakedHarvest

    When I am down, I hike and I bake. The hiking pretty mush always helps with the mental side of things, but the baking just feels good! Especially, if they are cookies like these. Ones that you slowly eat and enjoy every last bite. YUM!

  • Kathryn

    There’s something about the smell of cookies baking that makes me feel happy no matter how stressed out I may be feeling. These cookies would definitely do the trick for me, they look so delicious.

  • Stefanie @ Sarcastic Cooking

    I finally got around to making these after seeing them on Tracy’s blog too! They just got stuck in my head. I am so happy you did the GF adaptation. My GF friends are going to loooove these!

  • Carlyn Berghoff

    Holy cow, heaven in a cookie! Could I substitute a gluten-free flour mix for all the individual flours? If so, how much?

  • Kasey

    I couldn’t agree more with you about getting your nails done – instantly perks me up. Cookies look bomb.

  • franki durbin

    Mmmmm! Looks fantastic. Thx for the recipe!

  • Denise

    A friend of mine told me about your blog and also “Cooking With Mr. C.” on Facebook. I look forward to looking at both of your blogs. Denise

  • WithStyleGrace

    I would try 1 1/2 cups of gluten-free all purpose flour – preferably cup for cup.

  • aimerlavie618

    Sounds awesome! What is sweet rice flour?’ I’ve never heard of this!?

  • WithStyleGrace

    Forgot the “white” – sweet white rice flour. Bob’s Red Mill and Arrowhead Mills both make one. You should be able to find it at most grocery stores in the section with the specialty flours 🙂

  • kelley {mountain mama cooks}

    Oh girl, I do the same thing. Climbing under the covers being the hardest to do but sometimes the most therapeutic. Big hugs!! These look AMAZING, btw. xo

  • Aida Mollenkamp

    Ooooheee! Those are some serious cookies, girl!

  • Kate Ramos

    Lisa you are one smart lady! I’m making these ASAP for my nephew who has celiac’s. Hope you are hanging in there. I’ve been thinking of you!