The very 1st recipe I posted to this little ol’ blog of mine was my chocolate chip pecan cookies! Those soft, classic, simply delicious cookies were something that I took great pride in but, even with that said, I knew that I would be revisiting that recipe again. You see, sometimes I like to tweak with recipes even after I’ve deemed them “perfect” because I know that perfection can come in a variety of different flavors/styles!
When I was playing around with the recipe, I happened to come up with this version which omits the white sugar for an all-brown sugar cookie (click HERE to read about my favorite brand of vegan sugar), and swaps out the pecans for vegan marshmallows -I prefer Dandies brand! The changes I made to the recipe make this version chewier than my original version. What’s cool too is that the marshmallows that are at the edges or tops of the cookies get a little toasted in the baking process giving off a s’mores-y vibe. I hope you’ll give both versions a try and let me know which is your favorite!
It all gets started with some ingredient prep! You’re going to get the vegan marshmallows cut up into smaller pieces so that they scatter throughout out cookie dough more. After I’ve gone through and chopped up the marshmallows, I like to sprinkle them with some powdered sugar then work the sugar around with my fingers, separating any pieces that are stuck together and reducing their stickiness with the sugar. You’re also going to need to prep up some Ener-G Egg Replacer for 2 eggs (follow the instructions on the package). Set these things aside for just a moment.
To make the cookie dough, in a large bowl you’re going to combine the wet ingredients (vegan “butter,” brown sugar, the Ener-G you made a moment ago, and the vanilla) together and stir until smooth. Next, the dry ingredients (flour, baking soda, and salt) get added in and the whole mixture gets another good stir to combine. The last 2 things to get added are the vegan marshmallows you cut up earlier and the chocolate chips. Once those 2 things have been thoroughly incorporated, it’s time to get scoopin’!
To scoop out the cookies, I like to use my small cookie scoop which is about an inch and a quarter or an inch and a half. You could also just use your hands to portion out small amounts of dough into balls which are about the same size my scoop produces. Either way, get those cookie dough balls formed and onto a parchment lined sheet pan for baking.
(You can probably fit all of the cookies on two pans if you put them closer than I did -they don’t spread too much so the room you see around them in my picture below is generous to say the least.)
The cookies will bake in a preheated 350 degree oven for about 15 minutes. When done, let them rest on the pan for 3-5 minutes before transferring to a wire rack to cool completely.
Vegan Marshmallow Chocolate Chip Cookies
Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com
- 1 cup vegan mini marshmallows (I prefer Dandies!)
- 1 teaspoon powdered sugar
- Ener-G Egg Replacer for 2 eggs (follow instructions on box)
- 2 sticks vegan “butter,” softened
- 1 cup brown sugar, packed
- 1 1/2 teaspoons vanilla
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup dairy-free chocolate chips
- Preheat oven to 350 degrees and prepare 2 sheet pans for use by lining them with parchment paper. Set pans aside. Cut up the vegan mini marshmallows into smaller pieces. After they’ve been cut up, sprinkle them with the powdered sugar then work the sugar around with your fingers, separating any pieces that are stuck together and reducing their stickiness with the sugar. Also prep the Ener-G Egg Replacer for use, if you haven’t done so already, by following the instructions on the box for 2 eggs. Set the coated marshmallow pieces and the Ener-G aside for just a moment.
- In a large bowl, combine the “butter” with the brown sugar, Ener-G mixture, and vanilla. Stir until smooth. Next, add in the flour, baking soda, and salt, and stir just until the flour has been incorporated. Lastly, add in the coated marshmallow pieces and the chocolate chips. Fold the dough to get those things evenly mixed throughout.
- To form the cookies, I like to use a small cookie scoop which is about an inch and a quarter or an inch and a half in size. You could also just use your hands to portion out small amounts of dough into balls which are about the same size the scoop produces. Either way, get the cookie dough formed into small balls and onto the parchment lined sheet pans for baking. You can place the dough balls fairly close together as they will only really only spread to about 2 inches in size. Bake the cookies for 15 minutes.
- When the cookies are done, allow them to rest on the pan for 3-5 minutes before transferring them to a wire rack to cool completely. Cookies will keep in an airtight container on counter for 3 days.