Vegan Gluten-Free Marshmallow Chocolate Brownie Cookies
Fudgy brownie-style cookies with melted dark chocolate, applesauce, and almond butter create a rich, chewy base that's both vegan and gluten-free friendly. Each cookie hides a surprise marshmallow center that becomes gooey during baking, while chocolate chips add extra bursts of sweetness. The combination of white and brown sugars provides depth, and a finishing sprinkle of flaky salt enhances the chocolate flavors. Perfect for those with dietary restrictions who don't want to compromise on indulgent taste, these cookies deliver the satisfaction of brownies in portable cookie form.
Ingredients
- 7 oz dark chocolate, chopped small
- 4 tbsp olive oil
- 3 ½ oz applesauce
- 4 tbsp almond butter, runny smooth
- ¾ cups white superfine sugar
- ⅛ cups light brown sugar
- 1 tsp vanilla essence
- ¾ cups plain or GF all-purpose flour
- 2 ¾ tbsp cocoa powder
- 1 tsp baking powder
- 1 pinch salt
- 2 ¾ oz chocolate chips, plus extra
- 12 large vegan marshmallowsregular marshmallows1:1vegetarian
contains gelatin
- flaky salt, to serve(optional)
Instructions
- 1
Preheat oven to 160Fan/350°F and line 2 baking sheets with parchment paper
- 2
Melt chopped chocolate and olive oil in microwave or over bain-marie, then cool for 2-3 minutes
- 3
Whisk together applesauce, almond butter, white sugar, brown sugar and vanilla until smooth
- 4
Pour in melted chocolate and whisk again
- 5
Add flour, cocoa powder, baking powder and salt, fold to thick batter
- 6
When almost no flour specks remain, fold in chocolate chips
- 7
Use ice cream scoop to measure 12 balls of dough
- 8
Make indent in each ball and press in marshmallow
- 9
Work some dough around marshmallow with hands
- 10
Place cookies on baking sheet with ¾" gaps, press down slightly and add more chocolate chips
- 11
Bake one tray at a time for 13-14 minutes until edges crisp
- 12
Use large cookie cutter to shape into rounds if desired while warm
- 13
Add more chocolate chips while warm
- 14
Cool on wire rack for 10-20 minutes before serving
- 15
Sprinkle with flaky salt if desired
Tips
Use an ice cream scoop for evenly sized 60-65g cookie portions that bake uniformly and create consistent results.
Work dough around marshmallows quickly as the mixture may firm up, and wash hands between cookies to prevent sticking.
Shape cookies with a large cookie cutter while still warm to achieve perfectly round edges and professional appearance.
Good to Know
room temperature in sealed container for 3-5 days
dough can be shaped and refrigerated before baking
warm or at room temperature, optionally with flaky salt
Common Mistakes
don't overbake to maintain fudgy texture
work quickly with marshmallows as dough firms up
leave adequate spacing as cookies spread during baking
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
contains gelatin
FAQ
Can I use regular flour instead of gluten-free flour?
Yes, substitute with equal amount of regular plain flour for non-gluten-free version with same texture and taste.
What if I don't have an ice cream scoop for portioning?
Use a large spoon to scoop approximately 60-65g portions, or divide total dough into 12 equal pieces by weight.
How long do these cookies keep and can I freeze them?
Store at room temperature for 3-5 days in sealed container, or freeze baked cookies up to 3 months wrapped individually.