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Since he likes marshmallows, I decided to use them in this recipe. Luckily, they turned out to be so good, that I can officially call this my favorite cookie recipe! So yes, these cookies have been made by kids as well and have turned out great! It’s a fool-proof, fail-proof, kid-approved recipe that everyone will want to make! And guess what? It’s just in time for the Holidays!!! If you love baking cookies, Whole Wheat Ghee Cookies, Ferraro Rocher Cookies, and Nankhatai are some eggless cookie recipes that you can try. Cocoa powder - For chocolate flavor, you can also use cocoa or cacao here. You can also mix equal amounts of cocoa and hot chocolate powder. Butter - Use vegan butter or spread. A 50:50 mix of butter and oil can also be used. Sugar - Regular white or brown sugar can be used. Milk - Any dairy-free milk can be used here. Plain vegetarian mini marshmallows - These are the ones I have used because they are made with all-natural ingredients, are completely gelatine free, and contain no high fructose corn syrup. Other key ingredients - Salt, vanilla extract, and baking powder.
Add a dab of chocolate frosting to these cookies before serving. Some may say it’s too much chocolate, but personally, I feel that no amount of chocolate is ever enough! Some other fun ways to enjoy these vegan marshmallow cookies are, add them to a bowl of ice cream or blend it with your other smoothie or milkshake ingredients. To add color as well as some fruity taste, use colored miniature marshmallows. Feel free to mix in some walnuts or pecans for a more nutty flavor. An alternative is to just use chocolate chips - or better yet use both marshmallows and chocolate chips. You can also add crushed walnuts to make them Rocky Road style. Not vegan? You can totally make these cookies using regular milk and butter/ghee. Store these cookies in an airtight cookie jar for 4-5 days. To freeze, place these vegan marshmallow chocolate cookies in a freezer-safe bag or container and freeze for 2-3 months.
