Another cookie recipe for your holiday baking arsenal! We are so in love with Dandies Vegan Marshmallows. Everything from the packaging to the actual product makes us smile. Hopefully you are able to find them in your neck of the woods because they're amazing. Unfortunately, they are incredibly expensive at our local grocer so we often stock up on cross-border trips to New York (p.s. we love Wegman's!).
Now for a little bit about this cookie: it's barely sweet. That's important to know. It really isn't sweet at all, in fact we would probably like it a little sweeter ourselves next time. That being said, it's an incredibly moist and chewy cookie which we did quite enjoy. Thumbs up for that! Using dark cocoa powder is a good idea because it makes these cookies really fancy and rich. I think these would be a great holiday gift along with a bag or two of Dandies ;)
Vegan Dark Chocolate Chip Marshmallow Cookies Adapted from The Unintentional Vegan
Ingredients:1½ cups Whole Wheat Flour1 tsp Baking Powder½ tsp Cinnamon¼ tsp Salt2 tbsp Dark Cocoa Powder¼ cup Agave Nectar¼ cup Brown Sugar1 tsp Vanilla½ cup Applesauce¾ cup Unsweetened Original Almond Milk4 Vegan Marshmallows, chopped
¼ cup Vegan Chocolate Chips
Directions:
Preheat oven to 350 degrees Fahrenheit.In a medium bowl, mix together all of the dry ingredients (except for the marshmallows and chocolate chips). In a separate bowl, whisk together the wet ingredients, including the sugar. Pour the wet mixture into the dry and mix together until well-combined. Add chocolate chips and marshmallows and mix just until they are evenly mixed throughout the dough.Drop a tablespoon of dough onto a greased cookie sheet or silpat. Gently flatten with the back of the spoon as the cookies don’t spread too, too much. Bake for 12-14 minutes or until marshmallows begin to brown.
