Introducing your new favorite chocolate fix! Fudgy Vegan Brownie Marshmallow Cookies! These rich, chewy, chocolatey cookies are everything you love about brownies and cookies with gooey marshmallows and melty chocolate chips in every bite. They’re vegan, dairy-free, and oil-free, yet you’d never guess from how indulgent they taste! They come together in one bowl and are ready to eat in just 30 minutes, making them perfect for anyone craving an easy, sweet, and chocolate-packed treat.
We love these cookies warm from the oven, but our favorite way to eat them is straight out of the refrigerator. The contrast of those chilled chocolate chips against the chewy marshmallows and fudgy cookie base is downright addictive. Grab your whisk and a big mixing bowl ,these fudgy brownie cookies come together fast and disappear even faster!
If you can’t get enough chocolate, you’ve got to try my Vegan Chocolate Oatmeal Cookies (No Bake), perfectly chocolatey and chewy for when you want something sweet in a hurry, no oven required! For another bite-sized treat, check out my Sunbutter Blueberry Energy Balls, they’re sweet, soft, and perfect for snacking or packing in lunches and take only ten minutes to make!
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💗 Why You’ll Love These Fudgy Vegan Brownie Marshmallow Cookies
- Makes a big batch! You’ll get about 24 cookies, perfect for parties.
- Freezer-friendly: they freeze beautifully, so you can stash half for later when that late-night chocolate craving hits. (Chris is famous for asking at 7 p.m. if we have any cookies — I keep these in the freezer just for that exact moment!)
- One bowl, minimal mess: all the mixing happens in one bowl, which means fewer dishes and faster cleanup.
- Gluten-Free optional instructions included in recipe card and that version is 100% hands down equally delectable!
- Ready in about 30 minutes, start to finish.
- Oil-free and dairy-free but still taste completely indulgent (no compromises here).
🍪Ingredients & Helpful Substitutions
For the full list and measurements, see the recipe card below. Here are the main ingredients and easy swaps.
- Cashew butter: I love using smooth cashew butter for for these brownie cookies because of its mild flavor, but almond butter works too.
- Maple syrup: Use pure Maple syrup, no subbing here.
- Coconut sugar: Adds depth and helps with that chewy bite. If you don’t have any, brown sugar works just fine.
- Plant milk: Any kind you love! Soy, oat, almond — they all work here. Use what’s already in your fridge.
- Flours: The recipe calls for 1¼ cups all-purpose flour and ¼ cup oat flour. The oat flour helps create that soft, chewy texture and adds a little natural binding power. You can use all all-purpose flour if that’s what you have. For a Gluten Free version simply use all Oat Flour (see recipe card for full instructions).
- Cocoa powder: Use whatever cocoa powder you have on hand — natural or Dutch-processed both work here.
- Espresso powder: This is the secret ingredient, it deepens that chocolatey flavor and gives that “rich brownie” vibe. I use Peet’s Espresso pods — each pod has about 1 tablespoon inside so just freeze the rest for the next two batches of cookies!
- Chocolate chips or chunks: Either works! I use Enjoy Life brand in all my baking because they melt beautifully and are dairy-free.
- Mini vegan marshmallows: My favorite are Dandees — they stay soft, gooey, and totally make the cookie.
🍫How to make these Vegan Brownie Cookies
Gather your ingredients.
Measure out your cashew butter, maple syrup, coconut sugar, vanilla, plant milk, flours, cocoa, flaxseed, baking soda, salt, espresso powder (if using), chocolate chips, and mini vegan marshmallows. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Combine the wet ingredients.
In a large mixing bowl, add the cashew butter, maple syrup, plant milk, and vanilla.
Whisk until everything is combined and mixture looks smooth.
Add the dry ingredients.
Add coconut sugar, cocoa powder, ground flaxseed, baking soda, salt, and espresso powder right into the same bowl.
Whisk again until everything is fully combined and chocolatey.
Add the flour.
Mix in all-purpose flour and oat flour.
Stir until a thick, fudgy dough forms. During testing I realized at this point switching to a large spoon would have been better versus the whisk because the batter becomes thick.
Fold in the chocolate and marshmallows.
Use your large spoon to fold in the chocolate chips (or chunks) and mini vegan marshmallows until evenly distributed throughout the dough.
I'm not saying to taste the dough at this point, buy you know, quality control. 😋
You'll have a nice fairly thick batter.
No need to refrigerate, these cookies are ready to make!
Scoop and bake.
Use a cookie scoop to portion out about 2 tablespoons of dough per cookie onto a parchment-lined baking sheet. Bake in a preheated 350°F (175°C) oven for 10 minutes, until the edges are set but the centers still look soft.
Cool and set.
Remove from the oven and let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to finish setting....or a plate to eat because we've waited long enough!
Serve and enjoy!
While these are super tasty warm from the oven, we really love them cold from the fridge the next day. The chocolate chips firm up and give a nice little crunchy contrast to the chewy marshmallow. Addicting to say the least, you'll probably eat three!
💭Pro Tip! No oat flour? No problem! Just make your own — it’s ridiculously easy. Measure about ⅓ cup rolled oats, toss them in a blender or food processor, and blend until they look like a fine, soft flour. Voilà — instant oat flour! It’s perfect for this recipe and takes all of 20 seconds
🧊 Storage
Refrigerator: Store cookies in an airtight container in the fridge for up to 1 week. They’ll stay perfectly chewy and rich. A week, haha! Ours are gone in two days.
Freezer: Freeze in a single flat layer for 20–30 minutes until firm, then transfer to an airtight container or freezer bag for up to 2 months. This keeps them from sticking together or squishing.
No reheating necessary — it’s a cookie, not a casserole. 😉
🌾 Gluten-Free Version Test Results
The full instructions for making these deliciously Gluten Free are in the recipe card notes section below!
I tested three gluten-free batches using only oat flour to see how they’d hold up against my original version.
Batch A (no refrigeration of batter) spread the nicest and developed that pretty crackly top I love — total winner for both texture and looks.
Batch B (10-minute chill) held its shape more but lost a bit of that glossy top, and the bottoms turned slightly cakey.
Batch C (25-minute chill) baked up about the same as Batch B, with a thicker, more cake-like crumb through the center.
Overall, Batch A was the favorite — fudgy, chewy, and closest to the original recipe. So if you’re going with the gluten-free version at home, skip the chill and dive right into baking — you’ll get those beautiful crackly tops and the best fudgy texture!
FAQ's
The mini vegan marshmallows form chewy, soft, gooey pockets, but they don’t disappear entirely. As the cookie cools, the marshmallows firm back up slightly. They stay visible. You can also press a few on top before baking if you want them more visible.
Yes! If you don’t have coconut sugar, you can use regular brown sugar in the same quantity. The flavor will shift slightly (you’ll get more classic cookie sweetness rather than caramel-notes), but the texture will still be glorious.
I recommend freezing the baked cookies instead of the dough. This batter is thick and sticky, so freezing it raw can make it tricky to handle later (and messy to thaw). The baked cookies, on the other hand, freeze beautifully! Just let them cool completely, seal them tightly in an airtight container, and pop them in the freezer. They stay fresh for up to two months and are ready to enjoy after just a couple minutes on the counter — no baking (or waiting) required.
Yes! 1,000 times yes! Simply swap the All Purpose flour for all Oat Flour (ensure Gluten Free), add 1 Tablespoon Corn Starch to the dry ingredients and everything else stays the same.
👩🏻🍳 Want to see some behind-the-scenes fun (and maybe a little kitchen chaos)? Keep scrollin’ — it’s all happening below the recipe card!
Print
Fudgy Vegan Brownie Marshmallow Cookies
- Total Time: 20 minutes
- Yield: About 24 cookies 1x
- Diet: Vegan
Description
Meet your new favorite chocolate fix! Fudgy Vegan Brownie Cookies with Gooey Marshmallows! These rich, chewy chocolatey cookies are everything you love about brownies and cookies rolled into one irresistible bite.
Gluten-Free Version in Notes section below!
Ingredients
⅓ cup smooth cashew butter (80 g)
¼ cup pure maple syrup (60 g)
¾ cup unsweetened soy milk or other plant milk (180 ml)
1 teaspoon pure vanilla extract
¾ cup coconut sugar (135 g)
½ cup cocoa powder (50 g)
1 tablespoon ground flaxseed (7 g)
1 teaspoon instant espresso powder, optional (2 g)
1 teaspoon baking soda (6 g)
¼ teaspoon salt (1 g)
1 ¼ cups all-purpose flour (150 g)
¼ cup oat flour (25 g)
1 cup vegan chocolate chunks or chips (170 g)
1 cup vegan mini marshmallows (40 g)
Instructions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Gather your ingredients. Measure out your cashew butter, maple syrup, milk, vanilla, coconut sugar, cocoa powder, flaxseed, espresso powder, baking soda, salt, flours, chocolate chips, and marshmallows.
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Mix the wet ingredients. In a large mixing bowl, whisk together cashew butter, maple syrup, milk, and vanilla until smooth and glossy.
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Add all dry ingredients except the flours. Add the coconut sugar, cocoa powder, flaxseed, espresso powder, baking soda, and salt directly into the same bowl. Whisk until fully combined and chocolatey.
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Add the flours. Mix in the all-purpose flour and oat flour until a thick, fudgy dough forms.
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Fold in the chocolate and marshmallows. Use a spatula or large spoon to gently fold in the chocolate chips and vegan marshmallows until evenly distributed.
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Scoop and bake. Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet about 2 inches apart. Bake for 10 minutes — the edges should look set while the centers remain soft.
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Cool and set. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. They’ll firm up slightly as they cool.
Notes
Gluten-Free instructions: Simply swap the All Purpose flour for all Oat Flour, so 1 and ½ cups Oat Flour in total (ensure Gluten Free). Then add 1 Tablespoon Corn Starch to the dry ingredients. Everything else stays the same.
Don’t overbake! These cookies will look soft in the center when you pull them out — that’s what gives them their fudgy, brownie-like texture. They’ll continue to firm up as they cool.
No need to chill the dough. This recipe was tested and perfected without chilling; the dough is thick enough to hold its shape beautifully.
Espresso powder is optional but highly recommended. It deepens the chocolate flavor without making the cookies taste like coffee.
Storage win: These cookies stay fresh in the fridge for a week or in the freezer for up to two months.
Oat Flour: If you don't have oat flour on hand you can simply toss ⅓ cup oats in your blender. This will yield the ¼ cup flour you need for the recipe!
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
⭐Did you enjoy these Fudgy Vegan Brownie Marshmallow Cookies?
If you give these Chocolatey Cookies a try please leave a comment and rating below! Justin and I read every one! Your feedback helps more people find my recipes and keeps the delicious messy chaos going in the Fresh Fun Flavor kitchen. Plus, we just love hearing from you!
👩🏻🍳Creating the shot: A behind the scenes look
Not pictured: the smell of warm chocolate cookies wafting through the chaos. And Justin yelling from the kitchen, "Mom, how many can I have?" as soon as he got home from school. 😅
Charlie said Batch B smelled “exceptional.” Batch C? “Could use more marshmallows.” He made notes.
He gave the gluten-free batch his full approval. Lots of sniffing and a guilty glance when he realized I was watching him inch closer to taste testing mode.
What Really Happened:
Okay, so… these cookies freeze beautifully, when you actually let them cool. I, however, got a little impatient. I thought they were cool enough from sitting on the counter for a while. They were not.
I went in with my favorite vacuum sealer and, as I pressed the button, I watched as the still warm chocolate and marshmallows oozed out everywhere. Every. Single. Cookie. Flattened like a pancake. We’re still eating them though, because, well, chocolate. 😂
Disclaimer: The nutritional information provided for Fudgy Vegan Brownie Marshmallow Cookies is an estimate calculated using Nutrifox, an online tool. Please note that this information is for general guidance only and should not replace advice from a qualified professional. Additionally, this page may include affiliate links, meaning I may earn a small commission if you purchase through those links at no extra cost to you. Thank you for supporting Fresh Fun Flavor!
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