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+ servings

Rocky Road Cookies

Servings 12
Calories 234kcal
Author Samantha


  • 1 ½ cups gluten free all purpose flour
  • 4 tablespoon cocoa powder, I use Dutch-process cocoa
  • 2 tablespoon desiccated coconut
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup coconut oil, softened at room temperature, not melted
  • ¾ cup coconut sugar
  • 1 tablespoon milk of choice
  • 1 large egg, room temperature
  • 1 teaspoon vanilla bean extract
  • cup dark chocolate chips
  • ¼ cup whole macadamias, roughly chopped
  • ¾ cup mini marshmallows


  • Preheat oven to 180ºC (356ºF). Line a baking tray with parchment paper, set aside.
  • Combine flour, cocoa, coconut, baking powder and baking soda together in a mixing bowl. Mix well and set aside.
  • In a large mixing bowl with a hand beater or using a stand mixer, add softened coconut oil, coconut sugar and milk. Beat until well combined and fluffy.
  • Add egg and vanilla, beat until light and smooth, approx. 15-20 seconds.
  • Gradually beat in flour mixture until it begins to form a soft dough.
  • Slowly beat through chocolate chips, macadamias and marshmallows.
  • Form into a soft dough, wrap in cling film and refrigerate for 30 minutes.
  • Remove from refrigerator and form into balls/cookies. Approx. 2 tablespoons worth each. Place onto prepared tray, pressing down on them slightly. Repeat with remaining dough.
  • Bake for 12-15 minutes or until cracks appear on top and marshmallows are golden.
  • Remove and cool on tray for 10 minutes.
  • Transfer to a wire rack to cool completely.
  • Serve and Enjoy!


Store in an airtight container, in the pantry or refrigerated, for 4-6 days.


Calories: 234kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 13mg | Sodium: 86mg | Potassium: 121mg | Fiber: 2g | Sugar: 10g | Vitamin A: 20IU | Calcium: 51mg | Iron: 1.1mg