Vegan Marshmallow Stuffed Chocolate Cookies (VG, GF)

What happens when you stuff a cookie with chocolate chunks with marshmallows?

CHEWY, OOEY GOOEY GOODNESS  ♥

I’m haven’t got a major sweet tooth (more of a savoury person), but I have been smashing these all day (only 3 left gahh what to do)! The combination of sweet, melted marshmallows with chewy/crispy-edged cookies & warm chocolate chunks is IRRESISTIBLE ! !  😘  😘

What makes these even better, is that these cookies are healthier than your average store bought, supermarket cookies. 😏

I purposely made the cookie dough batter less sugary than the typical vegan cookie recipes as the marshmallows themselves are quite sweet.

Also, this is a one bowl recipe = less dishes to wash (who doesn’t love that)!

Being vegan means you can’t enjoy cookies, chocolate and marshmallows. Being vegan means you can wholly enjoy cookies, chocolate and marshmallows that are dairy free + gelatin free because they do not contribute to the suffering of animals. 🐮 🐷 🐔

Dairy is unnecessary & unethical while gelatin is distasteful (boiled animal skin, tendons bones? No thank you!).

Thanks to the growing demand for cruelty free foods, there are many types of vegan chocolates and marshmallows available – Use what is most accessible to you 😄

Please note that while I used cashew butter, you can use other types like almond butter or sunflower seed butter (using this will make this recipe nut free).

Also note that the melted marshmallows will solidify again when the cookies cool down. So if you are unable to enjoy the cookies fresh out of the oven, just pop the cooled cookies into the microwave 😉  10 seconds will give you warm chocolate cookies + stretchy, ooey gooey marshmallows  😋

Seriously, this is one sweet & stretchy treat you got to try  😜

Simplicity: 4/5     Deliciousness: 4.5/5     Nutrition: 2.5/5

Makes 8 large cookies

Ingredients

Wet Ingredients

• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• 1/3 cup coconut sugar
• 1/4 cup cashew butter
• 1/4 cup coconut oil (solid, not liquid/melted)
• 1/2 tsp vanilla extract
• 2 tsp plant based milk (I used unsweetened almond milk)

Dry Ingredients

• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp himalayan pink salt
• 2 tbsp cacao powder
• 1 ½ cup gluten free oat flour (oats blended into a fine powder)
• 32 grams vegan dark chocolate (I used 2/5 Alter Eco Dark Chocolate Bar)
• 1/2 cup vegan mini marshmallows (I used Dandies)

Method

1. Preheat oven to 176 degrees Celsius and line a large baking tray with baking paper
2. Place all the wet ingredients in a large mixing bowl. Then, using a handheld electric mixer, process the ingredients until smooth
3. Add the baking powder to the mixture and process until well combined. Repeat this process for each of the dry ingredients (except for the chocolate & marshmallows). The cookie dough should be moist but not super sticky
4. Roughly chop the chocolate and add to the bowl. Process the dough once more to mix the chocolate through
5. Using a spoon, scoop the cookie dough. Next, using your hands, roll the dough into a ball and then flatten to approximately 1cm thickness. Repeat this process until you have 16 discs
6. Place 8 of the discs of cookie dough onto the baking tray. Then place 7 vegan mini marshmallows in the middle of each disc
7.  Place the remaining 8 discs on top. Then, one by one, press together the discs of dough until the marshmallows are completely covered
8. Before baking in the oven, ensure the cookies are well spaced out on the tray – they will expand during the cooking process
9. Bake for 12 minutes
10. Allow the cookies to cool on the baking tray for 5 minutes before transferring to cooling rack for another 10 minutes
11. ENJOY!  😊