Rocky Road Cookies (Gluten-Free & Vegan) (Edit recipe)

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Rich and fudgy, these amazing rocky road cookies are packed full of mini marshmallows, chocolate chips, and crunchy chopped nuts. Simple to prep, only ten minutes and no chilling necessary; this easy classic one-bowl recipe will be a new rocky road family favorite. Bonus: the recipe can be made gluten-free, dairy-free, vegan, or "regular."

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PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 20

Ingredients

.5 cup Plant Based Butter, softened (114g)
.5 cup Brown Sugar, (100g)
.5 cup Granulated White Sugar, (100g)
.25 cup Black Coffee, (60ml) can use vegan milk, room temperature
.25 cup unsweetened Applesauce, room temperature (60ml)
1 Tbsp Vanilla Extract, (15ml)
2 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill), (240g)
.5 cup Cocoa Powder, (44g)
1 tsp Baking Soda
2 tsp Sea Salt, coarse (or 1.5 tsp fine sea salt)
1 cup Mini Marshmallows, (45g) vegan
.75 cup Pascha 55% Organic Vegan Semi-Sweet Dark Chocolate Chips, (126g) or brand of choice
.75 cup Almonds, (88g) or walnuts (or nut of choice), chopped

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350ºF and prepare a large cookie sheet with parchment paper.
In a large mixing bowl combine the butter, brown sugar, and granulated sugar and mix until smooth.
Add in the coffee or milk, applesauce, and vanilla extract and mix until combined. Note that the mixture may look a bit separated here, it's okay.
Measure in the flour, cocoa powder, baking soda, and salt and mix on low until a soft dough forms.
Gently fold in the mini marshmallows, chocolate chips, and chopped nuts.
With a large cookie scoop, scoop the cookie dough onto the prepared cookie sheet approximately 2 inches apart. Place a few additional mini marshmallows and chocolate chips on top if desired. Bake for 8-10 minutes. The edges should be set and the center will appear slightly underbaked.
Allow the cookies to cool for 10 minutes on the cookie sheet before removing them to a wire rack to fully cool. Enjoy!
Store leftover cookies in an airtight container for up to 5 days or frozen for up to 6 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	184
Fat:	12 g
Carbohydrates:	17 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	321 mg
Fiber:	2 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.