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.
