When we were teens, my brother and I used to make root beer floats. But we weren’t content with vanilla ice cream—oh no. It had to be rocky road, with the nuts floating to the bottom to provide that last satisfying bite. This cookie brings back those memories for me.
1 teaspoon canola oil
1 TBSP sugar
3 TBSP flour
1/4 tsp baking powder
¼ tsp espresso powder
1 TBLSP cocoa powder
½ tsp vanilla extract
1 TBLSP vegan butter
1/2 TBSP almond milk (you might need a dribble more if the dough is too dry)
1 TBLSP chocolate chips
1 TBLSP toasted walnuts
10-12 mini marshmallows
Preheat oven to 350 degrees. Place a small amount of parchment paper on a baking sheet.
- Combine oil and sugar in a small mixing bowl. (Use a cereal bowl. If the bowl is too big, you’ll be chasing the ingredients around.) Then mix in flour, baking powder, espresso, and cocoa.
- Cream in the vanilla and butter. Mix in the milk. Toss in the chocolate chips and walnuts, and mix them in too.
- Roll the dough into a two balls and flatten them into disks about 3/8-inch thick. Place them on the parchment paper and bake for 10 minutes.
- Switch the oven to broil, and pull the cookies out. Push five or six marshmallows into the surface and sides of each cookie, and then place under the broiler for 30 seconds. WATCH IT!!! The marshmallows will swell, brown, and then BURN.
- Pull them out when the marshmallows are swollen and browning, and let them cool completely on the baking sheet. (If you pick them up sooner, they will crumble.) They will be very soft cookies about 2.5 inches across.
Makes two medium-sized cookies.