As promised, here is a completely veganized version of one of the most popular recipes I have shared on the blog, with the help of the impossibly fluffy and scrumptious Dandies Marshmallows. I imagine this to be the perfect dessert for a Yeti's spring break in Mexico.
Ingredients
4 ounces dark chocolate, chopped
1 cup flour
1/2 cup 100% cocoa powder
1 teaspoon cinnamon
1/2 teaspoon chile powder
1/4 teaspoon cayenne pepper
pinch of cardamom
1 1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup vegan butter
1 cup packed organic brown sugar
1/2 cup organic granulated sugar
3 teaspoons pure vanilla extract
1 cup vegan chocolate chips
2 portions of vegan egg substitute (like Follow Your Heart Vegan Egg)
1 10 oz bag Dandies Marshmallows
liquid from 1 can of chickpeas (aquafaba)
1 teaspoon coconut oil
pinch of cream of tartar
Directions
Preheat the oven to 325°F. Melt the butter and the dark chocolate together in the microwave, stirring in between 25 second intervals until completely smooth. Allow the chocolate-butter mixture to come to room temperature. Prepare 2 vegan eggs as directed on the label. Put the brown sugar, granulated sugar, vegan eggs and 2 teaspoons vanilla in a bowl and beat them together using a hand mixer or standing mixer on low speed. Add in the cooled chocolate and continue to mix until fully combined. In another bowl, sift together dry ingredients (flour, cocoa powder, cinnamon, cayenne pepper, chile powder, cardamom, baking soda and 1 teaspoon salt). Add the dry ingredients into the wet ingredients and mix until smooth. Fold in the chocolate chips. Cover and refrigerate the dough for at least a half hour. Scoop evenly spaced balls of dough onto a greased baking sheet lined with parchment paper. Bake for 16-20 minutes, rotating the pan halfway through the cooking time. Allow the cookies to cool before piping in the filling.
The filling is made from none other than Dandies Marshmallows. As suggested on the recipe from their website, start by whipping the aquafaba until it starts to form fluffy peaks (I added a pinch of cream of tartar in to help it hold its shape). While it whips, place the marshmallows in a microwave safe bowl along with the coconut oil and pop them in the microwave, stirring in between 30 second intervals until completely melted. Add this in with the fluffy aquafaba "meringue" and continue to whip until smooth. Put the mixture into a piping bag or large ziplock and cut a hole about 1" in diameter. Pipe in between two cookies and voilà! Enjoy!
4 ounces dark chocolate, chopped
1 cup flour
1/2 cup 100% cocoa powder
1 teaspoon cinnamon
1/2 teaspoon chile powder
1/4 teaspoon cayenne pepper
pinch of cardamom
1 1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup vegan butter
1 cup packed organic brown sugar
1/2 cup organic granulated sugar
3 teaspoons pure vanilla extract
1 cup vegan chocolate chips
2 portions of vegan egg substitute (like Follow Your Heart Vegan Egg)
1 10 oz bag Dandies Marshmallows
liquid from 1 can of chickpeas (aquafaba)
1 teaspoon coconut oil
pinch of cream of tartar
Directions
Preheat the oven to 325°F. Melt the butter and the dark chocolate together in the microwave, stirring in between 25 second intervals until completely smooth. Allow the chocolate-butter mixture to come to room temperature. Prepare 2 vegan eggs as directed on the label. Put the brown sugar, granulated sugar, vegan eggs and 2 teaspoons vanilla in a bowl and beat them together using a hand mixer or standing mixer on low speed. Add in the cooled chocolate and continue to mix until fully combined. In another bowl, sift together dry ingredients (flour, cocoa powder, cinnamon, cayenne pepper, chile powder, cardamom, baking soda and 1 teaspoon salt). Add the dry ingredients into the wet ingredients and mix until smooth. Fold in the chocolate chips. Cover and refrigerate the dough for at least a half hour. Scoop evenly spaced balls of dough onto a greased baking sheet lined with parchment paper. Bake for 16-20 minutes, rotating the pan halfway through the cooking time. Allow the cookies to cool before piping in the filling.
The filling is made from none other than Dandies Marshmallows. As suggested on the recipe from their website, start by whipping the aquafaba until it starts to form fluffy peaks (I added a pinch of cream of tartar in to help it hold its shape). While it whips, place the marshmallows in a microwave safe bowl along with the coconut oil and pop them in the microwave, stirring in between 30 second intervals until completely melted. Add this in with the fluffy aquafaba "meringue" and continue to whip until smooth. Put the mixture into a piping bag or large ziplock and cut a hole about 1" in diameter. Pipe in between two cookies and voilà! Enjoy!