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I need you all to know how I came up with the recipe for my VEGAN GLUTEN FREE CHOCOLATE COCONUT MARSHMALLOW COOKIES (wow that’s a mouth full!)

The Marshmallow Story.

Before I speak of the Marshmallow Cookies…I used to obsess over white fluffy pillows of sugar we all know as marshmallow. I’m ashamed to admit that I could eat an entire bag in one sitting, and I’m not one to brag about eating junk food but this was my reality. I would roast them and make s’mores, fill my mugs with them and then pour in hot coco (cue nostalgic music)

The Marshmallow Cookies

Everything changed once I became a vegetarian because the truth in the form of product labels would scream at me! Marshmallows are typically made with gelatin… What’s wrong with gelatin you ask? Gelatin is made with the collagen from inside an animal’s skin and bones. Yes, think about that for a second…IT’S GROSS, RIGHT?! And so my love for those little white fluffs of sugar came to a stop and it’s been quite a few years that I haven’t even attempted to find a substitute for it.

All of this changed recently when I stumbled across them at a specialty grocery store in Montreal. At this very moment, it was like the vegan angels came over me and shined a light and chanted ‘ahhhhhhh!’ as I grabbed the bag and read “Dandies ALL NATURAL Marshmallows”. I’ve seen this product only on social media.

Without hesitating I jetted to the cash. I knew what I was going to do with them: MAKE A SMORE’S COOKIE….Yes Marshmallow Cookies. What a treat! You get the yummy goodness of chocolate, marshmallow and just to kick it up a notch -COCONUT! I thought up the recipe on my way home. I’d incorporated buckwheat flour, coconut flour, chocolate chip, pieces of dried coconut (not shredded). With generous amounts of my amazing vegan marshmallows (score.. or should I say S’MORE!). In place of sugar I used maple syrup and as a liquid I used coconut milk (not the canned kind but the oh-so-delicious bottled one). This recipe yield 32 cookies so if you want to separate them you easily freeze half the batter and bake when needed

Vegan Gluten Free Chocolate Coconut Marshmallow Cookies

Created by Olivia on February 10, 2017

Can you believe it these yummy cookies and completely gluten free, vegan and full of flavor! This will be a go to staple in your household I promise you.

Prep Time: 10m
Cook Time: 15m
Total Time: 25m

Yield: 32
Category: vegan

Ingredients

1 cup Coconut Flour
1 tablespoon Ground Flaxseed
1/2 teaspoon Salt
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 cup SO Delicious Coconut Milk
1/2 cup Pieces of Dried Coconut
1 cup Dandies All Natural Marshmallows
1 cup Vegan Chocolate Chips
1/2 cup Maple Syrup
1/2 cup Coconut Oil
1 cup Buckwheat Flour
1 teaspoon Vanilla Extract

Instructions

Preheat Oven 350 degrees
Mix together the flax seed into the maple syrup, vanilla extract and liquid coconut oil, stir and set aside.
In a large bowl mix all your dry ingredients including the chocolate chips, coconut and marshmallows
Mix together the flax liquid into the dry ingredients and slowly incorporate the coconut milk.
Mix until well combined. This mixture might be dry if so add small amounts of water.
separate dough into to parts and roll out (too lok like the tubes of Pillsbury dough)
Once you have your desires diameter cut out pieces of cookie and place on baking sheet. Add extra chocolate chips and Marshmallow as desired.
Place in the oven for 10-15 minutes. Once done let sit for 5 minutes and then transfer cool completely.