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!).
Yield; Eight cookies Bake time; 8-10 minutes
You’ll need;
- 100g/3.5oz plain flour
- 150g/5oz nut butter, or replace with seed butter (like sunflower butter or tahini) for a nut free option
- 85g/3oz dairy free chocolate, chopped into very small pieces
- 90g/3oz golden syrup
- 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
- Once all the ingredients are incorporated into the dough, form it into one large ball
- 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
- 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
- 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
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
Bethany's Vegan Kitchen 
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