(dairy free, vegan and gluten-free if using allergy free ingredients) 😵
Cooking time: 15-20 minutes
Servings: 14 large cookies
• 2 cups of Gluten free flour
• ½ cup xylitol
• ¼ cup coconut sugar
• 2 tsp baking powder **
• 1/2 tsp sea salt
• 1 cup crushed arrowroot biscuits
• 1 cup mini marshmallows**
• 3/4 cup dairy free dark chocolate chips
• 150g vegan butter (can sub for coconut oil)
• vegan egg* 1 TBS flax meal and 3 tbs water
• 1 tsp natural vanilla extract
Preheat oven to 180 degrees Celsius.
Line baking tray with baking paper and set aside
In a small bowl mix the vegan egg and set aside to thicken.
Crush your arrowroot biscuits or other allergy free biscuits and place apart.
Mix all the dry ingredients well then fold through the Marshmallows, chocolate chips, and the crushed arrowroot biscuit.
Soften the vegan butter In a small bowl and add the vegan egg and vanilla.
Mix the dry and wet ingredients all together. If needed add 1tbs water to the dough is an excellent cookie consistency.
Roll the dough into round balls and place on your baking tray. The balls may want to separate, but this is easily fixed in the next step.
Place cookies in the oven for a few minutes then remove. The marshmallows will have melted enough to reshape and flatten the cookies to your desired shape.
Place back in the oven and bake for 15-20 minutes until the cookies are golden brown. ❤️
Notes: Source gluten-free baking powder is coeliac.
I purchased vegan marshmallows from my local health food store. I also used the allergy free arrowroot biscuits from COLES in Australia. Many supermarkets or health stores will sell allergy free biscuits if you follow a vegan or gluten-free diet.