If you love chocolate chip cookies, you're going to go crazy for these thick and chewy, buttery soft and chocolaty vegan chocolate chip marshmallow cookies. This easy vegan cookie recipe has everything a classic chocolate chip cookie does except no dairy and no eggs. Our whole family is obsessed; I think you will be too!
What is the perfect chocolate chip cookie? Are you team thin and crispy or thick and chewy? Our family loves a soft, thick and chewy cookie texture with a bit of crispness around the edges, tons of chocolate chips, and pillowy pockets of soft marshmallow... all the good things.
A riff on my grandmother's famous chocolate chip cookie recipe, this vegan version is made without eggs or dairy; but I added a special ingredient. Everyone agrees the results are spectacular - craveably soft and buttery, a little crispy, super chocolatey, salty and sweet - but not too sweet. It's an easy vegan chocolate chip cookie recipe for beginners and pros alike.
Ingredients Needed
It's a little trickier to veganize baking recipes than cooking recipes because there's only a handful of ingredients, and they each have an important (sciency) job to do. Any swaps affect the flavor and texture. Don't worry, I've got you covered, here's what you'll need:
- Flour, all purpose
- Non-dairy butter/margarine at room temperature
- Dark brown sugar and granulated sugar
- Aquafaba (chickpea liquid) or plant based milk at room temperature
- Vanilla extract
- Baking soda
- Salt, fine
- Dairy-free chocolate chips
- Vegan marshmallows, big or mini marshmallows
Ingredient Notes & Tips
'Vegan baking is bland and gummy.' I'm sure you've heard the rumors; don't believe them! Here's a few baking tips that will help you make super flavorful, incredible vegan cookies every time:
- Vegan Butter: The job of butter is to add flavor, tenderness, and richness. For this reason, choose the best tasting stick butter. Bring to room temperature (sitting out for ~1 - 2 hours). Room temperature butter emulsifies with the sugars more evenly and becomes light which impacts the texture and structure of the cookies.
- Vegan Egg Substitute: Eggs add structure and richness to homemade cookies. For this chocolate chip cookie recipe - you can easily sub the egg with one of these egg replacements: aquafaba, flax egg (1 tablespoon ground flax + 3 tablespoons water), plant based milk or Bob's Red Mill egg replacer.
- Baking Soda: Baking soda is the leavening agent in these vegan cookies. Check the expiry date to be sure it's still active before you start baking.
- Sugar Options: Adding two types of sugar creates amazing cookie texture and chewiness. Play around with the ratios of white and brown sugar to create the texture and flavor you love in a chocolate chip cookie:
- Granulated sugar: White sugar has less moisture than brown so cookies have a slightly crispier edge and spread more. The cookie flavor and color is a bit lighter as well.
- Light brown sugar or dark brown sugar: Adds moisture and depth of flavor (the darker the sugar, the more flavor because of higher molasses content). Increasing the brown to white sugar ratio results in a thicker (less spreading) and slightly chewier, darker cookie.
- A mixture of white and brown sugar creates the perfect thick, chewy, soft cookie with slightly crisp edges. Not too sweet and light golden brown.
How to Make Vegan Chocolate Chip Marshmallow Cookies
This recipe makes 12 large cookies. They are quick to mix together, but need time to chill in the fridge (~1 hour). Let's bake some cookies!:
- Mix the butter/sugar: Using hand beaters, a stand mixer or wooden spoon, cream the butter and sugars together until light and fluffy (2-3 minutes).
- Add the aquafaba and vanilla: Mix until incorporated. *Use room temperature aquafaba or plant milk.
- Measure the dry ingredients (use a food scale for accuracy) into a small bowl - whisk.
- Combine ingredients: Add the flour mixture to the creamed ingredients and mix on medium speed. The cookie dough takes a minute to come together. Add another tablespoon of aquafaba only if needed.
- Fold in the add-ins: Fold in the chocolate chips and marshmallows by hand.
- Portion the cookie dough: Scoop the cookie dough into 12 equal size balls (~2 heaping tablespoons or ~50-55 grams each). Cover and chill for one hour.
- Time to bake: Preheat the oven, arrange 6 cookies on a prepared baking sheet and bake for ~11-13 minutes until the edges are lightly golden. Remove the cookie sheet from the oven and let cool for 5 minutes.
- To make perfectly round cookies: *Optional step. While the cookies are still hot, scoot them with a round cookie cutter to create a perfectly round cookie. See detailed instructions below.
Vegan Baking Tips
- Use room temperature butter and aquafaba so the cookie dough doesn't split and look curdled. Room temperature ingredients cream together light and fluffy.
- How to evenly portion cookie dough: For 12 cookies, use ~2 heaping tablespoons (~50-55 grams) of cookie dough per cookie. Use a spring load cookie scoop, a tablespoon or a weigh scale. Another way to get 12 even cookie balls is: divide the whole batch of dough in half, divide each of those halves in half. Form 3 dough balls with each of the 4 chunks to make 12 even cookies.
- Chill the cookie dough: Don't skip this step! Chilling cookie dough develops the flavor, hydrates the flour, and chills the butter which helps control cookie spread.
- Baking in batches: Keep the cookie dough balls in the fridge chilling between batches.
- Bakery Style Cookies: For beautiful bakery style chocolate chip cookies, dot the tops of the cookie dough balls with a few extra chocolate chips. And scoot the cookies!
- 'Scooting' homemade cookies: If you like perfectly round cookies, try this secret 'scooting' method. Maybe you've seen this technique on TikTok. Place a slightly larger round cookie cutter or ring from a canning jar over the hot cookie, swirl the cookie around in the ring a few times until it's round. Tip: If the ring gets melted chocolate on it, wipe it away before scooting the next cookie.
- Where to find dairy free chocolate: Look in the Baking aisle, Natural Food aisle or online. Most big brands have dairy-free chocolate chips including Costco Kirkland and Trader Joe's - check the label.
FAQ - Vegan Cookies
Yes, there are lots of Brands making delicious dairy-free chocolate these days (see above). Just check the label. Sometimes a chocolate chip package will say 'may contain milk or milk products' which means the chocolate chips are made in a facility that uses milk/milk products. But if milk or milk products (whey, butter, etc) are not listed in the ingredients, they haven't been added to the chocolate chips. Those who are lactose intolerant would have to research contamination with dairy products brand by brand.
Yes! Vegans can eat marshmallows. Dandies vegan marshmallows are scrumptious! You can find them easily in many grocery stores or online. There are other vegan brands available too, like Trader Joe's brand.
Make Chocolate Chip Cookie Cups!
For a fun change of pace, customize your chocolate chip cookies by baking them in muffin tins! Top them with marshmallows, a salty pretzel or chunks of vegan graham wafers - just like vegan s'mores cookies!
- Place one cookie dough ball in each muffin cup, gently press ½ a large or a few mini marshmallows on top. Bake for ~12-14 minutes. Remove from the oven then press a pretzel twist or graham wafer chunk into the gooey marshmallow topping.
- Once cool, transfer the cookies to a wire rack.
Storing and Freezing Cookies
These chocolate chip marshmallow cookies freeze beautifully, so make extras and keep a batch in the freezer for rainy (or snowy) days - they're so freaking good!
- How to store and freeze baked cookies: Store baked chocolate chip cookies in an airtight container on the counter or fridge for up to 6 days.
- How to freeze cookie dough: Place cookie dough balls on a parchment lined cookie sheet in the freezer for a couple of hours until firm. Transfer to a freezer bag for up to 3 months.
- Storage tip: Write the date and cooking instructions on a piece of masking tape and stick on the container/bag (eg. CCC May 28/2020 - 350º F 11-13 min).
- On baking day: Remove the cookie balls from the freezer and place on a parchment covered baking sheet. Preheat, the oven and bake as directed (add 1-2 extra minutes of baking if using frozen cookie dough balls).
Other Delicious Vegan Treats
If you love these vegan chocolate chip cookies, here's some tasty vegan baking to try next:
- Vegan Banana Bread
- Vegan Banana Nut Muffins
- Vegan Peanut Butter Cookies
- Vegan Pumpkin Muffins
- Vegan Chocolate Peanut Butter Cups
- Vegan Cinnamon Rolls
Did you make this Vegan Chocolate Chip Marshmallow Cookies recipe?
I'd love to see them! Please leave a comment and rating below and tag me on Instagram with your photos.
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Epic Chocolate Chip Marshmallow Cookies (vegan)
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INGREDIENTS
- 120 grams butter, softened (½ cup)
- 100 grams dark brown sugar (½ cup)
- 24-36 grams granulated sugar (2-3 tablespoons)
- 2 tablespoons aquafaba (or non-dairy milk)
- 1 ½ teaspoons vanilla extract
- 170 grams all purpose flour (~1 ¼ cups)
- ½ teaspoon fine salt
- ½ teaspoon baking soda
- ¾ - 1 cup dairy free chocolate chips (divided)
- 6 large vegan marshmallows (or ¾ cup mini marshmallows)
INSTRUCTIONS
- Using a hand mixer, stand mixer or wooden spoon, cream the dairy-free butter and sugars on high until light (2-3 minutes). Add in the aquafaba and vanilla extract and mix to incorporate.
- In a separate bowl whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat on low until the cookie dough comes together.Tip: Add an additional tablespoon of flour if the dough is too soft or 1 more tablespoon of aquafaba or plant based milk if the dough isn't coming together.
- Fold in ¾ cup chocolate chips* and the marshmallows by hand until evenly distributed. Save the remaining chocolate chips for the top of the cookies.* use chocolate chips, chocolate chunks or a blend of the two
- To make 12 cookies, scoop 2 heaping tablespoon size portions (~50-55 grams each) onto a parchment lined cookie sheet. For 15 smaller cookies, divide the dough into 15 even balls. Cover and chill for an hour or up to overnight.
- When ready to bake, preheat the oven to 350º F. Bake 6 cookies at a time with space between for 11-13 minutes until the cookies have golden edges .
- Remove from the oven, let cool for 5 minutes on the baking sheet before transferring the cookies to a wire rack. If you want perfectly round cookies, 'scoot' them while hot (see details in post).
NOTES
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Jenn
Best chocolate chips cookies ever! So easy to make and so delicious! Everyone in the family loves them!
Tracy Halasz
Yay so happy to hear. Thank you!
Stephanie Henry
I could eat 100 of these .. and I am pretty sure I was close to achieving that. Drool worthy. The BEST cookie (vegan or not) I have ever had.
Tracy Halasz
Yay, happy you loved them, Stephanie! Thank you!
Wendy Smith
wow! I was lucky enough to receive these as a gift. They are the most delicious cookies I have ever eaten. Soft and perfect and then the toasted marshmallow comes into play. Hard to describe how amazing they are. You have to try them!!
Tracy Halasz
Thank you so much, Wendy. We agree they are super delicious.
Summer
These things are amazing gooey chocolatey perfection...and they look like way more work than they actually are. These will be a huge hit anywhere you bring them, and i bet no one will believe they're vegan. Bonus...I'm going to start using the base for my go-to "raw" cookie dough fix. Yummmmm.
Tracy Halasz
Thank you so much for the review, Summer. I'm happy that you enjoyed them cooked and raw! 🙂
Miranda
I could not love this cookies more. My absolute favourite cookie ever. I ordered these from CeeCee during the Bakers Against Racism fundraiser and froze the dough and baked them one at a time and they quickly became my favourite. So happy to have the recipe so I can bake them for myself.
Tracy Halasz
Thank you for the review! They are hard to resist! I added the pretzels for you.
Sandra
These cookies are jumbo cups of delicious! Chewy, chocolatey and soft gooey marshmallows. The recipe is so easy - no one believes they are vegan!
Tracy Halasz
Thank you so much. We have to agree, they are pretty hard to resist!
Christine
Hi ceecee, when you say baking powder, do you mean the baking powder for rising, usually 1 teaspoon per 180 GM's of rice flour. Or or you referring to bicarbonate of soda, again I use the equivalent , I teaspoon. My baking powder here in the UK or Canary Islands is called Royal, in a red carton with sachets inside.
Regards, Chris.
Tracy Halasz
Yes, I use baking soda (bicarbonate of soda) in this recipe.