Chocolate Chip Cookies with Marshmallows

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This is the recipe I'm making lately when “I need cookies and I need them now”. These chocolate chip cookies with marshmallows are made with a combination of almond flour and rolled oats. Sprinkled with chunks of chocolate and roasted marshmallows, they are a lovely addition to any cookie collection. I usually have all of the ingredients I need on hand and they are ready to bake in 10-15 minutes. They are dangerously easy.

How do I decide which chocolate chip cookie recipe to bake? I knew I wanted a vegan and gluten free recipe, so I took to the internet. There, I stumbled upon Making Thyme for Health’s Best Vegan Gluten Free Chocolate Chip Cookies. My adaptation of her cookies primarily reduced the amount of sugar and added marshmallows. If you are into vegan and gluten free baking, I would highly recommend giving both recipes a go.

Ingredients in Chocolate Chip Cookies with Marshmallows

These chocolate chip cookies with marshmallows are SO easy to make, with only a few, simple ingredients. Here is what you will need:

Semi-solid coconut oil

Semi-solid coconut oil is ideal here. It should be easy to combine with the other ingredients using a rubber spatula. If your coconut oil is too hard, gently melt it over a stove top. Do not melt it all of the way, though. Otherwise, your cookies may not hold together. The coconut oil will give these cookies a subtle coconut flavor.

Coconut sugar

Using coconut sugar is quite similar to baking with brown sugar. It has a light but distinctive flavor, close to brown sugar or molasses. Coconut sugar is obtained by heating the sap of the coconut flower until most of the liquid has evaporated. In other words, it is hardly processed and a good alternative to refined sugar. But then again, sugar is sugar, which is why I tend to reduce it in my recipes. 

Vanilla bean paste

Vanilla bean paste is made by blending vanilla extract and vanilla bean powder, creating a paste with a maple syrup-like consistency. You will find the paste contains flecks from the pod and has a more intense flavor than extract. In a pinch? You can also use an equal amount of vanilla extract.

Almond milk

I used unsweetened almond milk in this recipe, but feel free to use any dairy free milk that you like. I have also tried it with macadamia nut milk with equally good results. 

Almond flour

Almond flour is a must-have for gluten free baking. It is also great with anyone following a grain free, paleo or keto diet.

Gluten free rolled oats

Oats are not a gluten containing grain. They are frequently contaminated with gluten, though, because of the way they are typically grown and stored. Make sure to look for rolled oats that are labeled gluten free. Here, I roughly processed them in a Vitamix for 5-10 seconds in order to retain some texture in the cookies. 

Sea salt

Sea salt creates the perfect balance of sweet and salty.

Chocolate

Here is where you can get creative. You can use your favorite chocolate bar and chop it into chunks, or just grab a bag of your favorite chocolate chips. I like to use Tony’s 70% Dark Chocolate. To keep it vegan, make sure took look for dairy free options. 

Vegan marshmallows

Technically, marshmallows are not vegan. They contain gelatin, which is an animal protein. But wait! There is a vegan marshmallow brand called Dandies. I cannot vouch for all of the ingredients in Dandies, but if you are looking for a strictly vegan or vegetarian option, I highly recommend it. 

Want more?

Can't get enough? Try these Sweet and Salty Chocolate Chip Cookies for a classic and simple treat! Or try these Chocolate Oatmeal Cookies, which are especially cute around Halloween for a subtle, spooky touch!

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