Deep, dark, insanely rich and chocolate-y Chocolate Marshmallow Cookies with perfect crackly tops. They are soft, chewy and crispy all at the same time and naturally gluten-free. These are cookies for people who are serious about cookies ... And chocolate ... And marshmallows ...
PREP TIME: 15 minutesminutes
COOK TIME: 15 minutesminutes
TOTAL TIME: 30 minutesminutes
Servings: 13cookies
Ingredients
1⅓ cup / 233 gdairy free chocolate chips, divided - plus a few more for decorating the top
¼ cup / 4tablespoonssmooth seed or nut butter, any nut or seed butter will work. Flavor-wise, SunButter works really well, as does peanut butter, cashew or almond butter. If you don't have any nut/seed butter, coconut oil can be used instead but see the recipe notes for an important extra step!
¾ cup / 150gsugar, cane, granulated white or coconut sugar
1teaspoonvanilla extract
⅓ cup / 80mlunsweetened milk of choice
1teaspoonfine salt
1 ¼ cup / 125goat flour or all purpose flour , for gluten-free be sure to use certified gluten-free oats
2tablespoonsground flax seed, don't sub this for anything else. It gives the best result by far.
1teaspoonbaking powder
⅛teaspoonbaking soda(bicarbonate of soda in the UK)
⅓ cup / 20gmini vegan marshmallows, I like the brand Dandies
INSTRUCTIONS
Preheat the oven to 350 °F (175 °C) and line a large baking tray/cookie sheet with parchment paper or a silicone baking mat.
To a small saucepan, add 1 cup (175 g) of the chocolate chips. Set the rest aside you will need them later. Then add the nut/seed butter, sugar, vanilla, milk and salt to the pan. Set over a really low heat and allow to melt together. Once the chocolate chips are a bit melty, take it off the heat and stir it together well until they melt completely and it looks like chocolate sauce.
To a mixing bowl, add the flour, ground flax seed, baking powder, baking soda, the remaining chocolate chips and the mini marshmallows. Stir it to combine, then pour in the melted chocolate mixture, making sure you scrape the pan out well with a spatula so you don't waste any. Stir everything together until you can't see any dry flour.
Using an ice cream scoop (mine holds a smidge over 2 tablespoons), scoop out mounds of cookie dough and place them on the prepared baking tray leaving a margin of at least 2½ inches around each one.
Stick an extra couple of chocolate chips and marshmallows in the top of each one, then bake on the centre shelf of the oven for 15 to 17 minutes. They will stay in mound shapes for most of the time in the oven, but towards the end will flatten to cookie shapes. Once done they will have firmed up a little on the edges and will look cooked but still feel very, very soft if you touch them gently.
Remove from the oven and leave on the tray for 5 minutes. They will be too soft to move immediately. After 5 minutes, transfer them really gently to a cooling rack and allow to cool completely before storing in an air tight container. Eating one (or more) warm is highly recommended though!
NOTES
IMPORTANT - If you use coconut oil instead of nut/seed butter, once the dough has been mixed up you must refrigerate it for 30 minutes to 1 hour prior to dolloping the cookie dough out and baking the cookies. This will allow it to firm up again and will stop the cookies spreading too much.