Ingredients
Scale
- 1/2 cup coconut oil, solid but scoop-able
- 1 and 1/4 cups light brown sugar, packed
- 2 teaspoons vanilla extract
- 1/4 cup almond milk (room temp)
- 1/4 cup unsweetened applesauce (room temp)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
- 1 cup My Dandies vegan marshmallows
Instructions
- Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the almond milk and applesauce and whisk until well combined; set aside.
- In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
- Add the dry ingredients into the wet, stir until ingredients are combined. Fold in the chocolate chips and marshmallows saving some for the tops.
- Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a cooling rack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Lunch/Dinner/Appetizer