Chocolate Chip Marshmallow Cookies

Hello! I’m back from my break with this simple but delicious cookie recipe. These soft, rich chocolate chip cookies have a melty marshmallow centre, and would satisfy any craving for some vegan baked treats. They would be perfect paired with a hot cup of tea or coffee, and keep well in an air tight container for a week (providing they last that long!).

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Yield; Eight cookies Bake time; 8-10 minutes

You’ll need;

  1. 100g/3.5oz plain flour
  2. 150g/5oz nut butter, or replace with seed butter (like sunflower butter or tahini) for a nut free option
  3. 85g/3oz dairy free chocolate, chopped into very small pieces
  4. 90g/3oz golden syrup
  5. 20g/0.7oz mini marssmallows

Method;

  • Start by adding everything (apart from the marshmallows) into a large mixing bowl. Give it a good mix until the dough comes together
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  • Once all the ingredients are incorporated into the dough, form it into one large ball
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  • Now evenly divide the dough into eight pieces, try to make them as equal as you can. I divided the dough into two equal halves, then those halves into halves, until I got eight pieces
  • Now take each piece of dough and split it in half. Press the dough between the palms of your hands to flatten each half into a flat cookie shape. Then place one half down onto a lined baking tray, then top it with 6-8 mini marshmallows
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  • Top each cookie with the other half of the dough, pinch the edges together to seal them. Make sure they’re completely sealed, if they aren’t the marshmallow may leak out
    DSC_0153-picsay.JPG
  • Now they’re ready to bake. Bake at 180°C/160°C fan assisted/350°F for 8-10 minutes. Once baked, leave them to cool for five minutes, then transfer them to a cooling rack. If you transfer them too early they may fall apart, they will firm up a little as they cool

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The chocolate I used is the milk chocolate by NOMO and the marshmallows are by Freedom Mallows both of which are available from Holland and Barrett

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