These chocolate marshmallow cookies are easy to make, made with 7 ingredients, ready in 20 minutes, and made with delicious vegan marshmallows! They can be made in 1 bowl, and will have you sneaking bites all day! These gluten free and dairy free cookies are like a warm mug of hot chocolate in every bite.
Chocolate Marshmallow Cookie Ingredients
How to make a Chocolate Marshmallow Cookie:
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or a silicon mat.
- Combine ingredients. Mix all ingredients (both wet ingredients and dry ingredients) in a large mixing bowl with a fork, hand mixer or electric mixer on high speed. You may need stir in marshmallows separately.
- Bake. Roll into balls approximately 1.5 tablespoon in size, or use a cookie scoop. This dough is very sticky so it is easiest handled with damp hands or a rubber spatula. Drop dough on sheet with enough room to expand. These cookies do not need to chill before going in the oven. Bake for 12-15 minutes.
- Let rest. When the time is up, the cookies are crackled on top, and the marshmallow bits are melted, remove from the oven. They will be domed – but that is correct! Let them rest for 5 minutes to deflate and become gooey on the inside and crisp on the outside. They can finish cooling on a cooling rack or wire rack. Enjoy this sweet cookie!
How long does this dish take? 20 minutes
How much does this make? 8 servings
Does this meet my dietary needs? This recipe is gluten free and dairy free. Depending on the nut butter used, this will be free of refined sugar too!
How many bowls should I plan for this meal? One large bowl for these delicious chocolate cookies.
How long does this keep? Store leftover cookies for 1 week in an airtight container, 6 months in the freezer. When freezing or storing, let cool completely in the open air, then transfer to sealed container or bag.
Is it freezer friendly? Yes
Can I pack this for lunch? Totally! This chewy chocolate cookie packed with gooey marshmallow makes a great dessert for any meal.
All substitution options given are a 1:1 replacement of the called for ingredient unless otherwise noted
Chocolate Nut Butter: Any nut butter can be used, or nutella. Our favorite is Jubli! It is top 8 allergen friendly and absolutely creamy and delicious! You can also make your own nut butter using this recipe! Peanut butter can be used too.
Coconut Sugar: Stevia, monk fruit sweetener, brown sugar, cane sugar, maple sugar, white sugar, or date syrup could be used.
Egg: A flax egg should be able to be used, but we have not tried it. Use 1 tablespoon of flaxseed or chia seeds soaked in 2.5 tablespoons of water for 5 minutes.
Baking soda: Sorry, no substitution for this as it is the leavening agent.
Pure vanilla: Vanilla extract, paste, or beans can be used. Origine Paradise Provisions makes a great pure vanilla! Origin produces organic and sustainably sourced extracts and flavorings.
Unsweetened Cocoa Powder: Melted chocolate chips can be used or cacao powder or dark cocoa powder. This can also be omitted if using a chocolate nut butter. The flavor will not be as intense but still delicious! You could also add semisweet chocolate chips or dark chocolate chunks to up the chocolate flavor.
Marshmallows were once reserved for royalty. In ancient Egypt, they were made by extracting sap from the mallow plant and then mixed with nuts and honey for a specialty dessert. The mallow plant is also known to relieve sore throats and has anti-inflammatory properties. However, the modern marshmallow rarely has any mallow in it. The modern marshmallow comes from 1800’s France when chefs mixed egg whites and sugar for the fluffy bite we know today. Well we love marshmallows, not everyone does. Some even fear them, this is known as althaiophobia. (Source).
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Chocolate Marshmallow Cookie
- 3/4 cup Jubli chocolate nut butter or any nut butter
- 3/4 cup coconut sugar
- 1/3 cup cocoa powder unsweetened
- 1 egg
- 1 tsp baking soda
- 1 tsp pure vanilla
- 1/2 cup marshmallows we use dairy free marshmallows
- Preheat oven to 350 degrees. Line a baking sheet.
- Add all ingredients to to a bowl and mix with a fork or mixer.
- Separate into 8-10 balls and place on baking sheet with enough room to spread. This dough does not need to chill.
- Bake for 12-15 minutes or until puffed up and crackled on top.
- Remove from oven and let rest 5 minutes until they have had time to deflate and harden slightly. Resting is VERY important to create that crisp exterior and gooey inside.