Cereal MarshMallow Chocolate Chip Cookies
Nothing healthy to see here today so if that’s what you are looking for, move right along. But if it’s something ooey and gooey you’re after, then you’ve come to the right place.
I am trying to use up pantry ingredients before we leave for our trip. A few weeks ago I stumbled across this recipe for a cookie from Momofuku Milk Bar in NYC. I made it with a few modifications (the most important one was substituting 7 Reasons cereal from PC Organics for the Cornflake Crunch recipe that goes into the cookie recipe. The results were impressive, if not a very tiny bit too rich and too sweet for even my sweet-loving taste buds.
This morning, with some marshmallows still in the cupboard, I set out to make a dairy-free, egg-free version with slightly less sugar.
They finished texture was PERFECT. The only change I would make the next time would be half and half white flour and whole wheat flour; I can really taste the overwhelming wholewheatiness and would prefer it to be slightly less obvious.
Dairy-free Cereal Marshmallow Chocolate Chip Cookies
inspired by the Momofuku Milk Bar Cornflake Cookies
1 c vegan Becel
1 1/2 c packed brown sugar
2 tsp vanilla extract
2 tbsp ground flax
6 tbsp water
1 3/4 c whole wheat flour (recommend using white whole wheat or half white)
1 tsp baking soda
1/2 tsp baking powder
3 c 7 Reasons Cereal (or very crunchy flake cereal)
1 1/4 c mini marshmallows (or cut up large ones)
3/4 c milk chocolate chips
1. Preheat the oven to 350F (I used 340F in a convection oven)
2. Cream margarine and sugar until light and fluffy (2-3 minutes in stand mixer).
3. Add flax, water and vanilla and mix on medium high for another couple of minutes.
4. Add flour, baking soda, baking powder and mix gently.
5. Add cereal and other mix-ins.
6. Drop by rounded tablespoon onto an ungreased cookie sheet. My cookies spread quite a bit, though they were not completely flat. However, if you like a really chunky cookie, I recommend baking with well-refrigerated or frozen dough. The yield of the original recipe is 18-20 cookies. I had 24 on my first sheet and still have three quarters of the dough in the freezer. This means you could make some really great huge cookies with this recipe, but just remember to increase the baking time a bit. And speaking of baking time…
7. Bake for 6-8 minutes. Watch carefully for golden edges, peaks and toasty looking marshmallows.
8. See how long they last. I only make them one pan at a time or else we would all have tummy aches.
N.B. Since the dough is egg-free, you have clearance to safely eat it right from the bowl 🙂