We needed a new cookie in our house, and wanted marshmallows to fit into the mix. I love marshmallows, embarrassing to say. Toasted on a bonfire is best, naturally, but these cookies come a close second! Add in some chocolate and its bliss.
Preheat oven to 170°C, 340°F
Prep time: 25 minutes
Cooking Time: 10-12 per sheet
Free From: Dairy, Egg, Nuts
Contains: Gluten, Soya (marshmallows),
3 cups plain flour
¾ cup Pure Sunflower margarine (or any dairy free)
1/3 cup Trex Vegetable Fat
1 cup caster sugar
¼ cup brown sugar
1 tsp baking soda
1 tsp baking powder
1 cup desiccated coconut
1 cup vegan mini marshmallows – you can get them here: http://www.alternativestores.com/vegan-vegetarian-shopping/vegan-chocolate-and-sweets/vegetarian-vegan-marshmallows/mini-pink-and-white-vanilla-mallows-freedom.html
Or 1 cup mini marshmallows from major grocery outlets – most have animal gelatine in them but no dairy or egg. They all have soya though.
2/3 cup dark chocolate drops, beans or dairy free chocolate chips
3 tsp egg replacer, 6 tbsp. of water
Cream the fats and sugars together until light and fluffy.
In a separate bowl combine flour, baking powder, baking soda, and coconut.
Whisk the egg replacer with the water until frothy and add to the flour mixture.
Using a mixer combine the flour mixture with the creamed sugar and margarine. You’ll get a thick dough.
Stir in the chocolate drops with a wooden spoon (obviously you can use dairy free chocolate chips) – I’m using chocolate drops as I can get them locally and I really like the dark chocolate flavour.
Stir in the marshmallows.
Drop a spoonful of the dough onto a lightly greased baking sheet and leave for a slightly rustic appearance. You can roll the dough into little balls and flatten slightly if you prefer a smoother cookie.
Bake for 10-12 minutes until light brown.
The marshmallows will melt on the inside, and get toasty and gooey on the top.
I wonder what would happen if I added this to ice cream?…hmmmm
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