Chocolate Chip Marshmallow Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup spelt, oat, or white flour
02 -
1/2 tsp baking soda
03 -
1/4 tsp salt
04 -
1/2 cup unrefined sugar or xylitol
05 -
1/3 cup chocolate chips
→ Wet Ingredients
06 -
2 tbsp milk of choice
07 -
2 tbsp oil
08 -
1/4 tsp pure vanilla extract
→ Toppings
09 -
2 mini marshmallows per cookie (vegan mini marshmallows recommended)
# Instructions:
01 -
Combine all dry ingredients (except marshmallows) in a medium mixing bowl. Stir in wet ingredients to form a dough. The mixture will be dry initially, so continue stirring until a cookie-dough texture is achieved. Add 1 tbsp extra milk, only if needed.
02 -
Roll the dough into balls. Press two mini marshmallows into each cookie and re-roll into a ball. If the dough is too soft, refrigerate it before rolling.
03 -
For soft cookies, refrigerate or freeze the cookie dough balls until chilled.
04 -
Preheat the oven to 325°F (163°C). Grease a baking tray and place the cookie balls on it. Bake on the center rack for 11 minutes. The cookies will appear underdone when removed from the oven.
05 -
Allow the cookies to cool for 10 minutes, during which time they will firm up. Extra cookie dough balls can be frozen for future use.