These scrumptious morsels have been a family favourite for over almost 10 years. They are the ultimate special treat and I have made these with children as young as 5. The vegan marshmallows were a later addition and are a fan favorite. Originally when I developed this recipe I added chopped nuts so nuts can be substituted for the marshmallows. These cookies will are best eaten within 3 days of baking or they can be frozen for up to a month or two. I often freeze these in fact, even freezing after baking and giving them to friends while frozen, allowing them to thaw and enjoy them. The dough can also be kept in the fridge for up to 3 days, allowing you to make them as you have time.
Preheat oven to 350 degrees F. Sift flour baking soda, salt and cocoa powder over a medium bowl; set aside
Cream coconut oil and sugar until light and creamy, preferably with an electric mixer. This will take about 2 minutes.
Add egg replacer( mix according to package directions) or eggs and vanilla and blend until creamy at least 1 minute. Mix in milk.
Gradually add the dry ingredients and beat until dry ingredients are well incorporated, being careful not to over-mix. Mix in the chocolate chips, marshmallows or nuts by hand with a wooden spoon or spatula.
At this point you can place the dough in a sealed glass container and bake within 2 days or so. Otherwise roll the dough into balls and flatten with the palm of your hand and bake for 12 to 14 minutes until you see a slight crack on the top of the cookies
**the coconut oil will be quite firm. You may need to soften solid coconut oil, place in microwave for about 15 seconds and then test for softness; if still not soft, zap it for another 5 seconds or so. Be sure not to melt it!! If it is not too firm you can just beat it with electric beaters until creamy.
Cookies will keep in an airtight container for 3 days or in the freezer for 2 months or so.
Serving Size 1 cookie