Superhero Rocky Road Cookies (and they're vegan too!)

 What do you do when mother nature treats you to a giant snowstorm in the beginning of September? First you go out and enjoy the winter wonderland with the family, then you promptly make the worlds best Rocky Road Cookies (That are vegan to boot!) with your mini. 

This recipe has been tweaked for the past two years and now that it is perfected I decided it would be cruel to keep the Superhero Rocky Road Cookie all to myself. Why Superhero you may ask? Because with no dairy, no eggs, and an easy gluten free swap you will feel like a supermama every time you bring these tasty treats to a party, play date or staff meeting. Easy to customize, these cookies are practically fool proof, and have a perfect base for a classic chocolate chip cookie. Some of the ingredients may not already be in your pantry, but I promise they are worth having on hand for any dietary restrictions you run into. Be sure to check below the recipe for my favourite variations. 

Preheat oven to 325

Dry Ingredients:

2 Cups Flour (or sub GF flour)
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 Cup Chocolate Chips (Enjoy life, and most store brands are dairy free)
1/4 Cup Chopped Vegan Marshmallows (Dandies are a great brand)
1/4 Cup Chopped Walnuts (optional)

Wet Ingredients

3/4 cup Vegan Margarine Melted (Earth Balance and Becel make good ones)
1 cup Brown Sugar
1/4 cup White Sugar
3/4 Tbsp Vanilla Extract
1 tsp Vegan Egg Replacer mixed with 3Tbsp Water (Bobs Red Mill, Ener-g Egg or Pane Riso are all available at most supermarkets)
1/2 Tbsp Flax Seed mixed with 1.5 Tbsp Water

Instructions:

Mix the egg replacer and water in a small bowl, in a separate small bowl mix up the flax seed and water. Set aside to gel up.

In a large bowl cream the melted margarine with the sugars for two minutes. Beat in Vanilla and both egg replacers you set aside.

Combine dry ingredients and mix well.

Add dry ingredients to the butter mixture and stir until just combined.

Refrigerate dough for 30 minutes to 24 hrs. Happily eat dough by the spoonful because there is no raw eggs in it.

Drop 1/4 cup scoops of dough onto parchment lined baking sheets and bake for 14-17 minutes. Take them out when the edges are starting to turn golden.

Let cool completely on the pan. They will set up more as they cool. If they aren't quite done after they cool, just pop them back in for an additional five minutes.

If you want to make plain Chocolate Chip Cookies, just replace the marshmallows and walnuts with 1/4 cup chocolate chips.

Variations:

Golden Cranberry
White chocolate, dried cranberries and toasted almonds

Cowgirl
Chocolate chips, coconut, oats

Cherry Bliss
Chocolate chips, white chocolate, dried cherry

 

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