Vegan Rocky Road Cookies
These Vegan Rocky Road Cookies have all the flavors of the popular ice cream baked into cookie form. A fun treat for the whole family!
Ingredients
- 1 flax or chia egg see below for instructions
- 1 cup white whole wheat flour
- ⅛ - ¼ teaspoon salt if almond butter is unsalted use ¼ tsp.
- ¼ teaspoon baking soda
- ½ cup almond butter I used creamy.
- ½ cup coconut sugar
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
- ¼ cup dairy free chocolate chips
- 5-6 large vegan marshmallows cut into small pieces or ½ cup minis See notes
- ⅓ cup almond slices
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
- Prepare flax egg by whisking together 1 tablespoon ground flax seeds and 2 tablespoon water. Set aside to thicken. To prepare chia egg, whisk together 1 tablespoon ground chia seeds and 3 tablespoon water. Set aside to thicken. For further instruction see link below for my how to guide.
- In a bowl combine flour, salt and baking soda. Whisk to thoroughly combine. Set aside.
- Combine almond butter, coconut sugar and maple syrup. Using a hand mixer or stand mixer whip until creamy, about 1 minute.
- Add flax or chia egg and vanilla. Whip to incorporate.
- Scrap bowl and add flour mixture a little at a time, mixing to incorporate before adding more. Continue this until all flour has been added and created a dough.
- Add marshmallows, chocolate and almond slices and fold in using a rubber spatula.
- Scoop small rounds of dough onto prepared baking sheet. Press slightly with the palm of your hand to flatten a bit.
- Bake for 9-12 minutes or until golden brown on bottom.
- Allow to cool a few minutes on baking sheet before moving to a cool rack to cool further.
Notes
- To make cutting large marshmallows easy, dust a cutting board and knife with tapioca starch to reduce stickiness.
- How to Make Flax and Chia Eggs
