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!