Description
Indulge in these rich and gooey Chocolate Marshmallow Bliss Cookies, perfectly baked to combine a deep cocoa flavor with a delightful vegan marshmallow topping. These treats are easy to make, vegan-friendly, and come together in just 30 minutes, making them the perfect dessert to steal your heart and satisfy your chocolate cravings.
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 thoroughly until all ingredients are evenly blended to create a uniform dry mixture.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted coconut oil and plant-based milk until the mixture is smooth and well combined. Add the vanilla extract and mix briefly.
- Form the Dough: Pour the wet mixture into the dry ingredients bowl. Stir gently but completely until a cohesive dough forms, ensuring no dry flour pockets remain.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy removal and cleanup.
- Portion the Dough: Use a cookie scoop or spoon to place portions of dough onto the lined baking sheet, spacing each cookie about 2 inches apart to allow room for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes until they are set but still soft in the center.
- Add Marshmallows and Finish Baking: Remove the cookies from the oven and immediately place one vegan marshmallow on top of each cookie. Return the cookies to the oven and bake for an additional 2 to 3 minutes or until the marshmallows are soft and slightly melted.
- Cool and Decorate: Allow the cookies to cool on the baking sheet for a few minutes to firm up. Transfer them to a wire rack to cool completely. Drizzle with melted vegan chocolate and dust with powdered sugar if desired for an elegant finish.
Notes
- For a gluten-free option, substitute the flour with an equal amount of almond or gluten-free flour.
- Using coconut sugar instead of regular sugar can reduce the glycemic index of the cookies.
- Melt the vegan chocolate chips gently in a microwave or double boiler to create the chocolate drizzle.
- Cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- If vegan marshmallows are unavailable, mini marshmallows made with natural gelatin-free ingredients can be substituted.
