Chocolate Chip, Espresso & Marshmallow Cookies | Vegan

The classic Chocolate Chip Cookie has had a facelift and injections of Espresso™ and Marshmallow™. It actually looks better now than ever.

THE COOKIES (makes 8)
75 g Muscovado Sugar
75 g Cane Sugar
100 g (Vegan) Butter
1 tbsp Almond Milk
1 tsp Vanilla Bean Paste
1/4 tsp Sea Salt
50 g Dark Chocolate
25 g (Vegan) Mini Marshmallows
125 g Wheat Flour
1 tsp Espresso Powder
1/2 tsp Baking Soda

Preheat oven to 175° C / 350° F.
Cream together the 2 sugars and the butter until smooth. Whisk in the milk, vanilla and sea salt. Roughly chop the dark chocolate and add to the bowl along with the marshmallows. Mix well. Now add flour, espresso powder and baking soda. Mix until all flour is incorporated.

Bake now for 10 minutes or chill in the fridge – before baking – for up to 3 days to let all of the flavours develop further. Once baked, transfer to a wire rack to cool. Sprinkle with sea salt flakes.
Enjoy, preferably with espresso.

chocolate chip cookie


  1. I got all the ingredients to make these but am having trouble with the conversion of grams to cups. I’ve checked on line. There are discrepancies on different sites. Would you please list the appropriate conversions?
    Thank you!

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