They are literally the best vegan cookies I've ever made. The dough is not finicky and they never come out tasting like flour or cornstarch (as there's no cornstarch in the recipe). I do add less salt though.
This is an old picture from when I made these before with walnuts, but I made a batch last night with almonds. They're both good, though I prefer walnuts.
I've added a few things to the recipe to make it a Rocky Road cookie:
1/2 bag Vegan Marshmellows (I use Dandies)
1/4 to 1/2 cup walnuts, almonds, or nut of choice
And I add a few less chocolate chips.
Follow the directions but add the nuts when you add the chocolate chips. I like to do this with the last little bit of flour so that they mix better.
You can chop the marshmellows but they'll be sticky and hard to mix. I like to roll each cookie by hand with a marshmellow or two in the center. For the baking directions as well. DON'T overbake, so watch your oven.
They turn out fudgey and awesome!
Dandies have been something I've wanted for a while and my Whole Foods now sells them! Check yours, health food shops, or order them online.
Yum! I'll have to try these out - Dandies are an awesome find. :-) Thanks for sharing!
ReplyDeleteBlessings, Debra
Raw Vegan Diet
let me just say, these look AMAZING! gotta try. are the Dandies soft or the dry lucky-charm kind?
ReplyDeleteDandies are soft like the regular marshmallows! You could make cereal treats with them because they poof up and stretch too
ReplyDeleteyou've convinced me to try these. it's 2am and I'm baking, what have you done to me?
ReplyDeleteThese were so good they've been made twice!
ReplyDeleteI don't see the oven temperature - help!
ReplyDelete