Best vegan chocolate marshmallow cookie recipe you’ll ever try! These dairy-free marshmallow chocolate cookies can be made with mini vegan marshmallows, chocolate chips and cornflakes and are super easy to cook in under 20 mins in the oven (but need 1 hour for dough to form in the freezer)!

Related Recipe: Vegan Double Chocolate Chip Cookies

This vegan recipe makes the most delicious chewy and crispy chocolate marshmallow cookies which are perfect to share or eat solo!

How To Make: Vegan Chocolate Marshmallow Cookies

These 12-ingredient cookies are made with vegan chocolate chips, marshmallows, cornflakes, and simple baking ingredients like white sugar, brown sugar, vanilla, flour, baking powder, baking soda, salt, vegan butter and aquafaba (liquid from can of chickpeas).

To begin making your vegan chocolate marshmallow cookies, prepare two cookie sheets with parchment paper (not a silicone baking mat as they make the cookies spread too much).

In a bowl, use a mixer to cream together (at medium-high speed), vegan butter, white sugar and brown sugar for about 3 minutes. If you have a stand mixer, you can use the paddle attachment. Scrap down the sides and mix until smooth. Add vanilla and aquafaba (liquid from a can of chickpeas) into a bowl and beat for 8 minutes on high, scraping down the sides as necessary.

On a low speed, add the flour, baking powder, baking soda, and salt to the bowl. Mix until the dough comes together (about 1 minute). Add cornflakes and chopped / mini chocolate chips and mix on low until mixed, about 30-45 seconds. Gently stir in the marshmallows.

Using a large 2 3/4-ounce scoop, or a regular cookie scoop portion out the cookie dough onto the prepared cookie sheets, at least 4 inches apart* (see recipe notes). Press down the top of the balls to flatten them and cover them with plastic wrap.

For the best marshmallow chocolate cookies, freeze them for a minimum of 1 hour.

When ready, preheat oven to 350F and bake cookie dough for 18 minutes, rotating the cookie sheet halfway through. The vegan cookies will be ready when the edges are browned and golden in the center. Let the cookies cool completely on the cookie sheet before enjoying 15-20 delicious chocolate marshmallow cookies!

INGREDIENTS:

• Vegan Chocolate chips (mini or chopped chocolate)
• Vegan Mini Marshmallows
• Vegan butter (or dairy-free butter)
• White sugar
• Brown sugar
• Vanilla
• Aquafaba (liquid in can of chickpeas)
• Flour
• Baking powder
• Baking soda
• Salt
• Cornflakes

KITCHEN EQUIPMENT:

• Parchment Paper
• Cookie baking sheets
• Cooking Bowl
• Mixer or Stand Mixer
• Spatula
• Cookie Scooper
• Wire Cooling Rack (optional)

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Vegan Chocolate Marshmallow Cookies

Best vegan chocolate marshmallow cookie recipe you’ll ever try! These dairy-free marshmallow chocolate cookies can be made with mini vegan marshmallows, chocolate chips and cornflakes

Print Recipe Pin Recipe

Prep Time 1 hour hr 8 minutes mins

Cook Time 18 minutes mins

Total Time 1 hour hr 26 minutes mins

Course Dessert

Cuisine Vegan

Servings 20

Equipment

• parchment paper
• Baking Sheet
• Mixer
• Wire Cooling Rack
• Cooking Bowl
• Spatula
• Cookie Scoop

Ingredients

  

• 1 cup vegan butter room temp
• 1 1/4 cup white sugar granulated
• 2/3 cup brown sugar firmly packed
• 3 tbsp aquafaba
• 1/2 tsp vanilla
• 1 1/2 cup flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 cups Cornflakes
• 1 1/4 cup vegan chocolate chips mini or chopped chocolate
• 1 1/2 cup marshmallows mini

Instructions

 

• To begin making your vegan chocolate marshmallow cookies, prepare two cookie sheets with parchment paper (not a silicone baking mat as they make the cookies spread too much).
• In a bowl, use a mixer to cream together (at medium-high speed), vegan butter, white sugar and brown sugar for about 3 minutes. If you have a stand mixer, you can use the paddle attachment. Scrap down the sides and mix until smooth. Add vanilla and aquafaba (liquid from a can of chickpeas) into a bowl and beat for 8 minutes on high, scraping down the sides as necessary.
• On a low speed, add the flour, baking powder, baking soda, and salt to the bowl. Mix until the dough comes together (about 1 minute). Add cornflakes and chopped / mini chocolate chips and mix on low until mixed, about 30-45 seconds. Gently stir in the marshmallows.
• Using a large 2 3/4-ounce scoop, or a regular cookie scoop portion out the cookie dough onto the prepared cookie sheets, at least 4 inches apart* (see recipe notes). Press down the top of the balls to flatten them and cover them with plastic wrap.
• For the best marshmallow chocolate cookies, freeze them for a minimum of 1 hour.
• When ready, preheat oven to 350F and bake cookie dough for 18 minutes, rotating the cookie sheet halfway through. The vegan cookies will be ready when the edges are browned and golden in the center. Let the cookies cool completely on the cookie sheet before enjoying 15-20 delicious chocolate marshmallow cookies!

Notes

* NOTE: You can use a large 2¾-ounce scoop (or 1/3 cup) measure., which I did, but I also used a regular cookie scoop for smaller more manageable cookies. *

Do not bake the cookie dough from room temperature or they will spread out and you will have one giant cookie.

Keyword chocolate, cookies, Marshmallow

Hey welcome to The Edgy Veg – we veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. We hope you enjoy this tasty vegan recipe!

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