Description
These Chocolate Marshmallow Bliss Cookies are a delightful vegan treat combining rich cocoa, soft vegan marshmallows, and a luscious chocolate drizzle. Perfectly baked to achieve a tender crumb and topped with gooey marshmallows, they’re sure to steal your heart with every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups Flour (You can swap with almond or gluten-free flour for a healthy twist.)
- 1/2 cup Cocoa Powder (Use unsweetened for the best results.)
- 1 cup Sugar (Consider coconut sugar for a lower-glycemic option.)
- 1 teaspoon Baking Soda (Make sure it’s fresh for optimal rise.)
- 1/2 teaspoon Salt (Sea salt or kosher salt work beautifully here.)
Wet Ingredients
- 1/2 cup Oil (Opt for melted coconut oil for a delightful hint of coconut.)
- 1/2 cup Plant-based Milk (Almond or soy milk are excellent choices.)
- 1 teaspoon Vanilla Extract (Opt for pure extract for the best taste.)
Add-ins and Toppings
- 1 cup Vegan Marshmallows (Check your local health store for options.)
- 1/2 cup Chocolate Chips (Use dark chocolate for a vegan-friendly treat.)
- 1 tablespoon Powdered Sugar (Optional, adds a touch of elegance.)
- 1/4 cup Chocolate Drizzle (Melt vegan chocolate chips for presentation.)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, combine the flour, cocoa powder, sugar, baking soda, and salt. Stir until well blended to ensure the dry ingredients are evenly distributed.
- Mix Wet Ingredients: In a separate bowl, whisk together the oil and plant-based milk until smooth. This mixture will help bind the dough and add moisture.
- Form the Dough: Pour the wet mixture into the dry ingredients, stirring gently until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Preheat the Oven and Shape Cookies: Preheat your oven to 350°F (175°C). Using a cookie scoop, portion out the dough onto a lined baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Initial Bake: Bake the cookies for 10-12 minutes until they start to set but remain soft.
- Add Marshmallows and Finish Baking: Remove the baking sheet from the oven and immediately place a vegan marshmallow on top of each cookie. Return to the oven for an additional 2-3 minutes until the marshmallows are slightly melted and golden.
- Cooling and Decoration: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Drizzle with melted vegan chocolate and dust with powdered sugar if desired for an elegant finish.
Notes
- You can substitute regular flour with almond or gluten-free flour for dietary preferences.
- Using melted coconut oil adds a subtle coconut flavor and improves texture.
- For a lower glycemic index, replace sugar with coconut sugar.
- Ensure baking soda is fresh for the best leavening effect.
- Vegan marshmallows and dark chocolate chips are essential for keeping this recipe plant-based.
- Cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Reheat slightly before serving to soften the marshmallows again.
