Vegan Rocky Road Cookies
Indulge in these delightful Vegan Rocky Road Cookies - a heavenly combination of rich chocolate, crunchy almonds, and fluffy marshmallows. This egg-free and dairy-free recipe starts with a soft, chewy chocolate cookie base, generously studded with vegan chocolate chips, salted almonds, and pillowy vegan marshmallows. With each bite, you'll experience a medley of textures and flavors, making these cookies an irresistible treat for vegans and non-vegans alike. Easy to bake, impossible to resist, and made completely in 1 bowl!
- Prep Time: 15 minutes
- Bake Time: 10 minutes
- Total Time: 25 minutes
- Yield: 15 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
1 c vegan butter
3/4 c light brown sugar
3/4 c sugar
1/4 c nondairy milk
2 tsp vanilla extract
1 tsp baking soda
3/4 tsp sea salt
1/2 c cocoa powder
2 1/4 c all purpose flour
1 c nondairy chocolate chips
1/2 c salted almonds, chopped
1/2 c vegan mini marshmallows
Instructions
- Prepare the Cookie Dough: In a large bowl, cream together vegan butter, brown sugar and sugar until light and fluffy using an electric hand mixer or stand mixer. This should take about 1 minute. Add the nondairy milk, vanilla, baking soda, sea salt and cocoa powder to the bowl. Beat until ingredients are well-distributed. Add in the flour and beat until cookie dough comes together. Do not over-mix! Fold in the chocolate chips and the almonds.
- Chill: Once the cookie dough is prepared, cover the bowl tightly with plastic wrap and set in the refrigerator to chill for at least 30 minutes. When the chilling time is nearly over, preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper.
- Bake: Drop 2 tbsp balls of cookie dough onto the prepared baking sheet at least 2 inches apart. Press 2 mini marshmallows into the top of each ball of cookie dough. Place baking sheet on center rack of preheated oven and bake for 10-12 minutes. Allow cookies to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
Notes
*Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.
*When preparing the cookie dough do NOT stir the marshmallows into the dough. This can lead to a single cookie having too many mallows which increases spreading in the oven. Do not repeat my mistakes!
*When cookies come out of the oven, swirl a large-rimmed mug around them gently. This will give your cookies a consistent, round shape.
Find it online: https://censoredbaker.com/vegan-rocky-road-cookies/
