Marshmallow Chocolate Brownie Cookies (Vegan Gluten-Free)
These Marshmallow Chocolate Brownie Cookies are rich, chocolatey and fudgy like a brownie in cookie form. Packed with gooey marshmallows, they are easy to make and are naturally vegan and easily gluten-free.
I just love brownie cookies, aka brookies, and since I shared my Vegan Peanut Butter Chocolate Brownie Cookies, I knew I wanted to make a new version of these cookies. And marshmallows were the obvious go-to addition to these cookies. They are really easy and quick to make and after a little chill time to allow them to firm up from the oven, they are so fudgy and melty.
How delicious are these brownie cookies?
These cookies are so delicious, they are:
- Rich, chocolatey and fudgy
- Crispy round the edges
- Gooey and sticky sweet from the marshmallows
- Easy to make in a few steps
- Require no chill-time
- Naturally vegan, egg-free and dairy-free
- Easily gluten-free
If you are ready to make these Marshmallow Chocolate Brownie Cookies then read on for the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The recipe for these cookies is based on my Vegan Peanut Butter Brownie Cookies:
- Dark chocolate: use your favourite bar of dark chocolate and chop it up small so that it melts more quickly. I like to use a 70% chocolate here so they are dark and rich but not too dark as there is also cocoa powder in the cookies.
- Olive oil: this may seem like a strange and “savoury” ingredient to add to cookies but I love the richness. If you would prefer, you can use a lighter sunflower oil, too. I have not tried this with coconut oil and suggest you stick to olive or sunflower oil.
- Applesauce: this adds moisture, sweetness and helps to bind the cookie dough together without tasting of apple. You can buy unsweetened applesauce (or apple puree) in shops or you can make your own from apples.
- Runny almond butter: for a more neutral flavour, I went with almond butter for these Marshmallow Chocolate Brownie Cookies but other nut butters like cashew, peanut or hazelnut will work too. For a nut-free option you can use tahini or sunflower seed butter. Note that all nut/seed butters will add their own taste and the runny, smooth kind is best.
- Sugar: this recipe relies on both white caster sugar and light brown sugar for the shiny, crispy top and the richer flavour from the brown sugar. You could use coconut sugar, instead of one or the other, although for the best texture and flavour, stick to the sugars used here.
- Vanilla essence: for flavour.
- Plain or GF plain flour: to keep the cookie dough light and soft. I prefer plain flour if you can, although if they need to be gluten-free use your preferred baking blend of GF flour with xanthan gum.
- Baking powder: for the rise.
- Salt: to enhance the flavours.
- Chocolate chips: to make these chocolate chip brownie cookies. If you don’t have chocolate chips you can use chopped up chocolate.
- Marshmallows: make sure these are vegan marshmallows. In the UK, I like the ones from FreeFrom Fellows, Dandies and Freedom Mallows. The bigger ones are best for the gooey middle.
How do I make these brownie cookies?
You are only a few steps away from these delicious melty cookies:
- Warm the chocolate and oil together: until melted and glossy and leave for 2-3 minutes.
- Stir together the wet ingredients: until smooth.
- Pour the chocolate into the wet: and whisk again.
- Add in the dry ingredients: and fold until almost no specks of flour remain.
- Pour in the chocolate chips: and fold again.
- Use an ice cream scoop to divide 12 cookie dough balls: these are about 60-65g and are quite large.
- Make an indent in each ball: and insert the marshmallows.
- Use your hands to shape the cookies into balls again: making sure the edges of the marshmallow are sealed in.
- Press onto a baking tray and add more chocolate chips: leaving space for the cookies to spread slightly.
- Bake for 13 to 14 minutes until crisping at the edges: and tender in the middle.
- While the cookies are warm: use a cookie cutter to scoot or shape the cookies into circles.
- Add on more chocolate chips while they’re warm: for more chocolatey goodness.
- Leave for 10 to 20 minutes to firm up: then enjoy these warm or cold.
Are these cookies gluten-free and nut-free?
Yes, if using a gluten-free flour, you can make these gluten-free. To keep these nut-free, opt for a seed butter instead of the almond butter (like tahini or sunflower seed butter) and check that your chocolate contains no nuts.
How long will these cookies last?
Not long in my house, they are so delicious! They will keep in a sealed container for 3-5 days at room temperature. I have not tried freezing the dough yet but will report back I/when I do.
I love these cookies, what else can I make?
I hope you are going to love making and eating these Marshmallow Chocolate Brownie Cookies and for more cookie ideas, how about my:
- Vegan Peanut Butter Chocolate Brownie Cookies
- Dark Chocolate Vegan Brownie Cookies
- Vegan Monster Cookies
- Red Velvet Chocolate Chip Cookies
- Easy Vegan Neapolitan Cookies
Marshmallow Chocolate Brownie Cookies (Vegan Gluten-Free)
These Marshmallow Chocolate Brownie Cookies are rich, chocolatey and fudgy like a brownie in cookie form. Packed with gooey marshmallows, they are easy to make and are naturally vegan and easily gluten-free.
Ingredients
- 200g dark chocolate, chopped small
- 60ml (4 tbsp) olive oil
- 100g applesauce
- 60g runny smooth almond butter
- 150g white caster sugar
- 30g light brown sugar
- 1 tsp vanilla essence
- 105g plain or GF plain flour
- 20g cocoa powder
- 1 tsp baking powder
- A pinch of salt
- 80g chocolate chips, plus extra
- 12 large vegan marshmallows
- Flaky salt, to serve
Directions
- Preheat the oven to 160Fan/180*C and line 2 baking sheets with parchment paper.
- Add the chopped chocolate and olive oil to a heat-proof bowl and melt in the microwave or over a bain-marie (a pan of simmering water). Allow to cool for 2-3 minutes.
- Meanwhile, in a mixing bowl, whisk together the applesauce, almond butter, white sugar, light brown sugar and vanilla till smooth.
- Pour in the melted chocolate and whisk again.
- Add in the flour, cocoa powder, baking powder and salt and fold to a thick batter. When there are almost no specks of flour, fold in the chocolate chips.
- Use an ice cream scoop to measure out 12 balls of cookie dough (about 60-65g each). Make an indent in each cookie dough ball and press in the marshmallow. Use your hands to work some of the dough around the marshmallow. Wash your hands as needed in between the cookies.
- Place each cookie on the baking sheet, leaving a 2-cm gap around each one as they spread slightly. Press down slightly and add on a few more chocolate chips. Repeat to make all 12 cookies and don’t worry if the cookie dough begins to harden towards the end.
- Place each tray in the oven (one at a time for the most even bakes) for 13-14 minutes, until crisping at the edges.
- Remove from the oven and use a large cookie cutter (just bigger than the cookies) to jiggle or scoot the cookies into a round shape, if desired. Add on a few more chocolate chips while they are still warm.
- Allow to sit on a wire rack on the trays for 10-20 minutes to firm up before enjoying warm or allow to cool fully.
- Add on some flaky salt, if desired, then store the cookies at room temperature in a sealed container for 3-5 days.
I look froward to hearing what you think of these Marshmallow Chocolate Brownie Cookies so please let me know in the comments below. If you make these cookies, I’d love to see them so please tag me in them, I am @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With marshmallow brookie love x
Great recipe, will definitely be trying these out! What gluten free flour is your go to?
Hi Jessi, I am so happy you love them! The Doves Freee from one is good, although it does not contain xanthan gum so you will need to add some into the mix (1/4 tsp should be great!) all brands vary so let me know how you get on!