**WARNING** I don’t normally put non-healthy recipes on my website, but because it’s a recipe that I did invent myself and it’s gluten & egg yolk free, I thought I would share it with the world. But, just to warn you these are not low in calories or low in fat. These may be super delicious, but as your fitness friend, I feel it is my duty to warn you and say…..these cookies will go straight to your ass and thighs. Just saying! Ha ha! Our family isn’t always about healthy foods 24/7. We do indulge {quite often}…..believe it or not! So, enjoy fun foods when the occasion calls for it, consume these in moderation, and happy holidays!

If you’ve been following me on any of my social media’s, you may know by now that my husband, Zack, was diagnosed gluten intolerant about a year ago. But, not only he is gluten intolerant, he can’t even do gluten free oats because he’s allergic to oats, and he’s also allergic to egg yolks. He can do egg whites…..just not egg yolks. So, for the last year, Zack has had to miss out on a lot of fun foods because everything has gluten or egg yolks. I decided since it was the holidays I would join in the festivities this year and help my man out. No need for him to go without enjoyable naughty foods too! I started playing around in the kitchen today and came up with a gluten free & egg yolk free sugar cookie that ‘Oh So Delicous’ and ‘Oh So Naughty.’

TOASTED MARSHMALLOW & CHOCOLATE CHIP SUGAR DROP COOKIES
GLUTEN & EGG YOLK FREE
Prep Time: About 10 minutes
Preheat Oven: 350 degrees
Bake Time: 12 minutes
Yield: Makes about 30 Cookies

INGREDIENTS
2 sticks butter, room temperature*
1/4 cup egg beaters egg whites
1 1/4 cup sugar
2 tsp vanilla extract
1/2 tsp almond extract
2 cups brown rice flour
1/2 cup coconut flour
1/2 tsp salt
3/4 tsp baking soda
1/4 cup cornstarch
2 cups of miniature marshmallows
1/2 cup milk chocolate chips

*If you need your butter to defrost or become “room temperature” quicker, just place each stick with the wrapper still on into your microwave and cook for 8 seconds on each side {just keep rotating them} until they feel like they’re room temperature.

DIRECTIONS
1. In a large mixing bowl, combine butter, sugar, extracts, and egg whites. Blend together till smooth and creamy. About 2 minutes or so.

2. In a medium size mixing bowl, combine together your flours, salt, baking soda, and cornstarch. Sift together with a fork or whisk. Gradually add your dry mix to your wet mix. About 1 cup at a time. Each time mixing it all in. If you only have a handheld mixer, you may have to set it aside and use your hands on the last cup of dry mix. It gets really thick and it’s hard for the hand mixer to finish it. Don’t be afraid to get your hands dirty!

3. Once your dough is completely mixed, add your marshmallows and chocolate chips. Using your hands, fold them in gently. This dough is super thick, so it may be hard to get your marshmallows and chips to really blend in. That’s okay, just mix them in as best as you can.

4. Using a cookie sheet with parchment paper, place cookie dough about 1 to 1 1/2 inches apart. I fit about 9 on my cookie sheet. Use a spoon to measure your cookie dough, Each cookie dough ball should be about 1 inch in diameter. This is where you’ll have to get crafty and you may have to squish your marshmallows and chocolate chips into each cookie dough ball or place them on top {the one’s that keep trying to escape}. Even if they’re not snug tight in the dough, just squish them on top as best as you can and they’ll melt in the cookie once you start cooking them.

5. Bake cookies in oven at 350 degrees for 10 to 12 minutes. Your cookies will be slightly toasted on top. Once they’re done, let them cool for about 3 to 5 minutes and then place on a wire rack to cool completely. Enjoy!