Chocolate Marshmallow Cookies

Recipe from Topfood
Chocolate Marshmallow Cookies
Cooking time: 5 min
Servings 1
These vegan cookies are made with a double chocolate and vegan marshmallow cookie dough. Incredibly fragrant and mouth-watering biscuits that any sweet tooth will love.


  • Vegan butter, melted
  • Granulated sugar
    1 cups
  • Pure vanilla extract
    1 tsp.
  • Ground flaxseeds
    1 tbsp.
  • Soy milk
    5 tbsp.
  • All purpose flour
  • Dutch processed cocoa powder
  • Baking soda
    1 tsp.
  • Salt
  • Vegan chocolate chunks
    1 cups
  • Mini vegan marshmallows
    1 cups

Nutrition facts per serving

  • Calories

    240 kcal

  • Protein

    3 g

  • Fat

    10 g

  • Carbohydrates

    37 g


  • Preheat the oven to 350 F and line a baking sheet with parchment paper.

  • Melt the vegan butter, then add to a large bowl of sugar and stir well with a whisk or mixer. Now add vanilla, flaxseeds and soy milk. Mix everything until smooth.

  • Add flour, cocoa powder, baking soda and salt to the total mass. Stir. The dough should be quite thick, without lumps. Now add the chocolate shavings and marshmallows, leaving a little on top of the cookies for garnish if you like.

  • Scoop up about 2 tablespoons of dough at a time, roll into a ball, then flatten a little on a baking sheet. They will spread as they bake. Garnish the tops with a few more chocolate and marshmallow pieces, if desired.

  • Bake for about 10 minutes. They will seem too soft, but will firm up as they cool. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.


  • May substitute refined coconut oil for the vegan butter.

  • May use any non dairy milk desired.

  • Gluten free? Substitute a gluten free all purpose mix.

Bon Appetit!

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