Description
Warm, cozy, and irresistibly chocolatey vegan cookies with gooey marshmallows and rich cocoa flavor. Perfect for Christmas or any winter treat.
Ingredients
1/4 cup vegan butter, softened
1/4 cup white sugar
1/4 cup brown sugar
3 tablespoons non-dairy milk (e.g., almond milk)
2/3 cup (80g) all-purpose flour
1/4 cup (25g) cocoa powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons vegan chocolate chips
3 vegan marshmallows, chopped into small pieces
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper or silicone mat.
2. Cream together vegan butter, white sugar, and brown sugar until fluffy, then mix in non-dairy milk.
3. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
4. Combine dry and wet ingredients; mix with a wooden spoon until a sticky dough forms.
5. Fold in chocolate chips and two-thirds of the chopped marshmallows.
6. Form dough into 1.5 tablespoon-sized balls and place on baking sheet 2 inches apart. Press remaining marshmallow pieces on top of each ball.
7. Bake for 13–14 minutes until cookie edges begin to firm.
8. Remove from oven while cookies are puffy and slightly underdone. Firmly tap baking tray on the counter to help flatten cookies.
9. Let cookies cool on the tray; they will continue to set as they cool.
Notes
Use vegan chocolate chips like Enjoy Life brand, which are allergy-friendly.
Dandies and Trader Joe’s marshmallows are both vegan; Dandies melt well in baking.
No chilling required.
Texture improves by the second day.
Store in an airtight container at room temperature for up to one week.
- Prep Time: 6 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 127.1 kcal
- Sugar: 12.1 g
- Sodium: 81.3 mg
- Fat: 5.6 g
- Saturated Fat: 2.1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 20.2 g
- Fiber: 1.6 g
- Protein: 1.4 g
- Cholesterol: 0 mg