Do the marshmallows melt completely in the cookies?

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.

I only have regular brown sugar instead of coconut sugar — will that still work?

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.

Can I prep the dough ahead of time and freeze it?

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.

I'm Gluten-Free can I still make these?

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.

Fudgy Vegan Brownie Marshmallow Cookies

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

Scale

1/3 cup smooth cashew butter (80 g)

1/4 cup pure maple syrup (60 g)

3/4 cup unsweetened soy milk or other plant milk (180 ml)

1 teaspoon pure vanilla extract

3/4 cup coconut sugar (135 g)

1/2 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)

1/4 teaspoon salt (1 g)

1 1/4 cups all-purpose flour (150 g)

1/4 cup oat flour (25 g)

1 cup vegan chocolate chunks or chips (170 g)

1 cup vegan mini marshmallows (40 g)

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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.
Mix the wet ingredients. In a large mixing bowl, whisk together cashew butter, maple syrup, milk, and vanilla until smooth and glossy.
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.
Add the flours. Mix in the all-purpose flour and oat flour until a thick, fudgy dough forms.
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.
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.
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.

Equipment

Baking Sheet

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Cookie Scoop

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Cooling Rack

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Notes

Gluten-Free instructions: Simply swap the All Purpose flour for all Oat Flour, so 1 and 1/2 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 1/3 cup oats in your blender. This will yield the 1/4 cup flour you need for the recipe!

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American