Marshmallow Hat Cookies

My son asked to go to the marshmallow store to get Dandies, the best vegan invention yet, so we could make cookies. The first thing I thought of was Rocky Road which is my sister’s favorite ice cream. I used my chocolate chip cookie recipe as the base and added cocoa powder, almonds and marshmallows. A total cookie home run!

makes about 20 cookies using a 3 tablespoon ice cream scooper

1 3/4 cups whole wheat flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/4 cups vegan cane sugar
1 teaspoon vanilla powder
1 teaspoon salt
4 flax eggs (1 flax egg = 1 tablespoon ground flax powder + 3 tablespoons water)
1 cup sunflower oil
1/2 cup toasted almonds *
Dandies marshmallows

* Toast almonds on a baking sheet in a 350 oven for 10 minutes.

Keep oven heated at 350. Line a baking sheet with parchment paper. Make the flax eggs and set aside.

Sift the flour and cocoa powder into a big mixing bowl. Add almonds, baking soda, baking powder, sugar, vanilla powder and salt. Mix together with a fork.

Add the flax eggs and oil and mix until combined.

Using the ice cream scooper, place cookies onto the baking sheet. Top with one (1) marshmallow. Bake for 20 minutes. The marshmallows will come out really puffy but then flatten down and harden up. Eat as soon as possible for gooey marshmallow experience or wait until the marshmallows are hard hats. Delicious either way. Enjoy!

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