With Christmas approaching in less than a month, I thought it was time to start posting some Christmassy recipes for you. My melting snowmen cookies are gluten and dairy free (vegan too, just make sure to use vegan marshmallows) and are great fun to make, especially for children. The cookies have a shortbread base filled with dairy free white chocolate chips and are topped with icing and a marshmallow. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.
Frequently asked questions
Which butter do you use for the shortbread?
For this recipe (and the majority of my baking) I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.
How long will they last?
My melting snowmen cookies will last in an airtight container for up to 3 days but are always best served on the day you make them.
Which marshmallows do you use?
Any large white marshmallows would work for this recipe. I used the Dandies vanilla marshmallows which are gluten free, dairy free and vegan and available in Asda or on Amazon.
Which icing pens do you use?
For this recipe I used Black and Orange Cake Pens to draw on the marshmallow for the faces. For the buttons and arms I used writing icing. Both of these are available on Amazon and also in most major UK supermarkets.
Which chocolate chips do you use?
For this recipe and most of my baking I use the Moo Free Chocolate Drops. These are available in a white chocolate flavour in Tesco.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
*Please note, this post contains an affiliate link. Meaning if you use it, I will receive a small % of the money you spend.