Rocky Road Cookies

Dry Ingredients

• 1 ½ c. all-purpose flour

• ½ c. cocoa powder

• 1 tsp. baking soda

• ½ tsp. salt

Wet Ingredients

• ½ c. vegan butter (melted)

• 1 c. granulated sugar

• ¼ c. non-dairy milk

• 1 tsp. vanilla extract

• 1 Tbsp. flaxseed meal

Mix-Ins

• 3 oz. vegan marshmallows

• 3 oz. vegan chocolate chips

• 2 oz. walnuts (roughly chopped)

Instructions

1. Preheat oven to 350°F.

2. In a large mixing bowl, sift together all dry ingredients.

3. In a separate large mixing bowl, mix melted butter and sugar. Once combined, stir in non-dairy milk, vanilla extract, and flaxseed meal.

4. Slowly mix the dry ingredients into the wet until combined. Do not over mix!

5. Fold in walnuts, chocolate chips, and marshmallows. Again, do not over mix!

6. Scoop dough onto a lined cookie sheet.

7. Bake for ~10 minutes. The cookies should have a crust but are still gooey inside.

8. Remove from oven, and cool completely on a wire rack.

Notes

• If using full-size marshmallows: While the oven is preheating, cut the marshmallows into ~9 pieces. I cut the marshmallow in thirds and then each piece in thirds. Wet your fingers to prevent marshmallows from sticking.

• I use unsweetened Ripple (pea milk), but any non-dairy milk will work.

• Vegan marshmallow brands: Dandies and Trader Joe's. Yummallo also makes a vegan marshmallow, but be sure to check the label.

• My favorite affordable vegan chocolate chips are the Trader Joe's Semi-Sweet Chocolate Chips. Another great option is the Great Value Organic Baking Chips from Walmart (available in semi-sweet and dark).

12 August 2021