Gluten-Free Cookies & Cream Rocky Road
If you love easy, sweet, and ridiculously delicious bakes you need to try this Gluten-Free Cookies & Cream Rocky Road. Made with just three ingredients, it’s crunchy, creamy, marshmallowy, and impossible to resist. Perfect for parties, gifting, or just keeping in the fridge for those “one more square” moments!
This version is made with white chocolate, mini marshmallows, and loads of gluten-free cookies and cream biscuits. It all comes together in minutes, no oven needed and sets beautifully in the fridge. It’s the kind of no-fuss treat that looks impressive but takes no effort at all.
What makes it so good is the combination of textures, the crunch of the cookies, the gooey chew of the marshmallows, and that smooth, creamy white chocolate holding it all together. If you’re a cookies & cream fan, this one’s definitely for you.
My biggest tip? Use good quality white chocolate , you really can taste the difference. The better the chocolate, the creamier and more delicious your rocky road will be.
It’s also naturally gluten free, which makes it perfect for coeliacs or anyone avoiding gluten. Just double-check the packaging on your chocolate and marshmallows — most are gluten free, but it’s always good to be sure!
This is a brilliant recipe to make with kids, for bake sales, or to slice into little squares and wrap up as homemade foodie gifts. It stores well, freezes beautifully, and (let’s be honest) doesn’t last long once you taste it.
Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!
Gluten-Free Cookies & Cream Rocky Road
This 3-ingredient gluten free cookies and cream rocky road is sweet, crunchy, and no-bake! Made with white chocolate, cookies, and marshmallows
Ingredients
Instructions
- Line an 8-inch square pan with baking or parchment paper. In a large mixing bowl, add marshmallows and 200 grams (2 and ½ cups) the chopped cookies.
- Melt your white chocolate in the microwave, stirring in between 20 seconds bursts, until it is just melted and has no lumps.
- Pour melted chocolate over your cookies and marshmallows and give it a good stir. Once everything is is coated in chocolate, pour into your prepared pan and gently smooth the top.
- Add extra 40 grams (1/2 cup) of cookies on top. Place in the fridge for at least 2 -4 hours or until chocolate has set.
- Cut into small squares to serve.
Notes
Use a good-quality white chocolate, it’s the main flavour, so it makes a big difference.
Double check that your chocolate and marshmallows are gluten free some brands sneak in wheat or barley.
Cut into small squares, it’s very rich, so a little goes a long way!
Store in the fridge for up to 3 weeks in an airtight container.
Can be kept at room temp, but it’ll be much softer and won’t last as long.
Freezer-friendly: wrap pieces individually or store in a container or freezer bag for up to 2 months.
