JULY’S COOKIE OF THE MONTH: THE DELUXE MALLOW OUT

The featured cookie this month is the one and only The Deluxe Mallow Out Cookie. Not only is it vegan but it’s gluten free as well. It has the perfect combination of taste and texture. Not too over powering with chocolate but just enough to give that chocolate fix we all need sometimes. You know what I’m talking about! Dandies marshmallows made from the cassava plant help lend the chewiness that makes this cookie the ultimate treat.
Preheat oven to 350F .  Add butter and sugars to bowl and beat (I used a hand mixer)  until very creamy, approximately 2 minutes. Make sure you scrape down the side of the bowl. Don’t waste any of those  awesome ingredients.
Add pure vanilla extract and mix well. Sift in flour ( I used Bob’s Red Mill 1 to 1 ) and cocoa and mix in baking soda and salt.
Add milk to dough and mix well. Add chocolate chips and fold in marshmallows. 
Roll cookie dough into balls and use a lightly oil coated (I used coconut oil) glass bottom to press balls down to flatten slightly.  Bake cookies for 10 minutes and wait for them to cool down before you indulge. Not easy to do.

 

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THE DELUXE MALLOW OUT COOKIE

  • Author: Carla's No Place Like Home
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 20 cookies 1x
  • Category: dessert, snack
  • Method: bake
  • Cuisine: Canadian

Description

This cookie has the perfect combination of taste and texture. Not too over powering with chocolate but just enough to give that chocolate fix we all need sometimes. You know what I’m talking about! Dandies marshmallows made from the cassava plant help lend the chewiness that makes this cookie the ultimate treat.


Ingredients

Scale

Instructions

  1. Preheat oven to 350F.
  2. Add butter and sugars to bowl beat (I used a hand mixer)  until creamy, about 2 minutes scraping the sides down as you beat.
  3. Add vanilla and mix well. Sift  in flour and cocoa and mix in soda and salt.
  4. Add milk and chocolate chips.  Blend well.
  5. Fold in marshmallows.
  6. Roll dough into balls and place on parchment lined cookie sheet.
  7. Using a oiled  glass bottom ( I used coconut oil) flatten each cookie slightly.
  8. Bake for 10 minutes and let cool before devouring these delicious gems. You won’t be able to stop at just one!!

Notes

Tip:  I always use Wholesome brown sugar brand as it is guarantee vegan!

If you love these cookies try CHOCOLATE HAZELNUT BISCOTTI or SNEAKY CHOCOLATE CHIP COOKIES

Keywords: cookies, chocolate, vegan, gluten free, deluxe

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