Choc Chip Marshmallow Cookies

Sometimes you need something that doesn't even pretend to be healthy. Sometimes you just need a big, sweet cookie. 

My Choc Chip Marshmallow Cookies are about as indulgent as they come, freeze well and are very easy to make. They make a great morning tea treat or party snack for vegans and non-vegans alike, and are easily customised if you don't have marshmallows (nuts or dried fruit would also work!).

Note: start this recipe 24 hours in advance. 


  • 150g vegan butter
  • 225g caster sugar
  • 25g brown sugar
  • 1 tsp vanilla or hazelnut extract
  • 310g plain flour
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 2 tbs soy milk
  • 150g vegan chocolate chips
  • 100g vegan marshmallows

Choc Chip Cookies

Choc Chip Cookie

Vegan Cookies

Choc chip marshmallow cookies

Vegan Choc Chip Cookies

Choc Chip Cookies






  • In a stand mixer fitted with the paddle attachment or large bowl and using a hand mixer, beat butter, sugars and vanilla until smooth.
  • Add flour, soda and salt and beat for 30 seconds, and then add milk.
  • Once mixture is well combined, add chocolate chips and marshmallows and mix for 20 seconds.
  • Wrap dough and place in the fridge for 24 hours.
  • Once ready to use, remove dough from the fridge and set aside for 30 minutes.
  • Meanwhile, preheat oven to approximately 200 degrees Celsius and line a large baking tray with baking paper.
  • Using an ice-cream scooper, scoop mixture evenly (one or two scoops per cookie, depending on how big you want them) onto tray and press down slightly.
  • Bake for approximately 20 minutes or until cookies start to brown.
  • Eat warm with vegan ice-cream or store in an airtight container until ready to serve. Makes 18 large cookies or 36 small ones. 

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