Can I use mini vegan marshmallows instead of regular marshmallows?

Absolutely! Mini vegan marshmallows are a great option and can be pressed directly into scoops of cookie dough.

What are the best vegan marshmallows for these cookies?

Dandies vegan marshmallows are a great choice because they have a classic vanilla flavor and work well in baked desserts. Other vegan marshmallow brands can also be used as long as they are suitable for baking.

Can I use a different type of nut?

Yes! Walnuts, pecans, or cashews would all be delicious. You can also use unsalted nuts and add an extra pinch of salt to the dough.

Can I leave out the espresso powder?

Definitely. The espresso powder is there to intensify the chocolate flavor, not to make the cookies taste like coffee. You can omit it if you don't have any.

Why did my marshmallows melt completely?

Vegan marshmallows can melt differently depending on the brand. For larger gooey pockets, keep the marshmallows tucked inside the dough rather than placing them directly on top of the cookies.

Why are my cookies spreading too much?

The vegan butter may have been too warm or melted. Make sure it is softened but not liquid, and if the dough feels particularly soft, chill it for 20–30 minutes before baking.

Vegan Rocky Road Cookies

Print Recipe

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5 from 1 review

Rich, fudgy cookies loaded with salty almonds and gooey marshmallows. All vegan!

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Yield: 20 3-inch Cookies 1x
Category: Cookies
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

Scale

1 cup vegan butter

3/4 cup light brown sugar

3/4 cup granulated sugar

1/4 cup nondairy milk

2 teaspoons vanilla extract

1 teaspoon instant espresso powder

1 teaspoon baking soda

3/4 teaspoon salt

1/2 cup cocoa powder

2 1/4 cups all purpose flour

1 cup nondairy chocolate chips

2/3 cup salted almonds, chopped

10 vegan marshmallows, cut in half*

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Instructions

Mix: In a large bowl, cream together vegan butter, brown sugar and granulated sugar until light and fluffy using an electric hand mixer or stand mixer. This should take about 1 minute. Add the nondairy milk, vanilla, espresso powder, baking soda, 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: Scoop about 3 tablespoons of cookie dough into your hands and press 1 marshmallow half into the center of the cookie. Try and wrap the cookie dough around the marshmallow. Place on prepared baking sheet and repeat with the remainder of the dough. Set cookies at least 2 inches apart on the sheet. Place sheet on center rack of preheated oven and bake for 12-13 minutes. Allow cookies to cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.