Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour (180g)
- 1/2 cup vegan hot cocoa mix (3 to 4 packets)
- 1/4 teaspoon salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup vegan butter softened
- 1/2 cup light brown sugar (110g)
- 1/2 cup granulated sugar (100g)
- 1 tbsp ground flax combined with 3 tbsps water
- 2 teaspoons vanilla extract
- 2/3 cup stevia sweetened chocolate chips
- 25–30 mini vegan marshmallows or large cut in half
Instructions
- Place marshmallows in the freezer.
- Combine the ground flax and water and set aside to thicken. (10 mins)
- Preheat the oven to 375F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa mix, salt, baking powder, and baking soda. Be sure not to pack your flour.
- In a large bowl or the bowl of a standing mixer, beat the vegan butter and sugars together on medium speed until light and fluffy, about 3 minutes. Add the flax egg and vanilla and beat until well combined, stopping to scrape down the bowl. Add the flour mixture and mix on low speed just until combined. Mix in the chocolate chips. If the dough seems dry, add 1 tsp of almond milk and combine.
- Scoop the dough into balls and place 2-3 chilled mini marshmallows on the inside. Form the dough around it and place on the baking sheets 2 inches apart.
- Bake 1 sheet at a time for 10-12 minutes. Cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely.
Notes
- Prep Time: 10 mins
- Cook Time: 10 mins