Happy anniversary to me! This blog has been a really important part of my life and I am so happy to be celebrating 12 years! Can you believe it? I’m still in my kitchen creating new recipes and improving on old ones. I have a good one for you today!
Recently, my husband spied a funfetti marshmallow cookie at a bakery and challenged me saying, “I bet you can make that!” Of course, I never back down from a challenge but also, the truth is, pretty much anything they can make, I can make vegan. And voila! Here are these amazing cookies, in all of their glory! Sweet. Gooey. Delicious!
Funfetti Marshmallow Cookies
- 1 1/2 cups all-purpose flour
- 1/2 cup vegan rainbow sprinkles
- 1/2 cup vegan mini marshmallows
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons aquafaba, room temperature (the liquid from a can of chickpeas)
- 1 cup vegan cane sugar
- 1/4 cup packed vegan brown sugar
- 1/2 cup sunflower oil
- 1 teaspoon vanilla extract
Preheat the oven to 350. Line three half sheet pans with parchment paper.
Mix the flour, sprinkles, marshmallows, baking soda, baking powder and salt in a big mixing bowl.
In a separate medium-sized mixing bowl, whisk the aquafaba until it becomes foamy and white. Add the cane sugar, brown sugar, oil and vanilla. Whisk to combine.
Pour the wet ingredients into the dry ingredients. Mix until it fully comes together into a dough.
Using a 3-tablespoon cookie scooper, scoop out the dough, pressing it on the side of the bowl to pack it well. Drop the cookie dough onto the sheet pans, leaving a lot of space in between.
Bake for 15 minutes. Remove the sheet pans from the oven. The cookies will be soft and puffed up. Tap the pans on the counter. Let them sit for 5 minutes before using a thin spatula to transfer the cookies onto a cooling rack. Cool completely. Enjoy!