Elevate your cookie game by adding vegan marshmallows for a gooey, extra-sweet twist. These cookies are still loaded with Pascha Chocolate Chips and other delicious mix-ins for a soft, chewy texture with a melty center.

Ingredients:

Dry Mix

• 1 ½ cups Bob's Red Mill Gluten-Free Flour
• ½ tsp Baking Soda
• ½ tsp Baking Powder
• ½ tsp Salt
• ½ tsp Cinnamon

Wet Mix

• ½ cup Avocado Oil 
• ¾ cup Coconut Sugar
• ¼ cup Maple Syrup
• 2 tbsp Non-Dairy Milk 
• 1 tsp Vanilla

Mix-Ins

• ½ cup Pascha Chocolate Chips (we used 100% Cacao)
• ½ cup Vegan Dandie's Mini Marshmallows 

Directions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. In another bowl, mix the melted coconut oil, coconut sugar, maple syrup, non-dairy milk, and vanilla until smooth.
4. Combine the dry and wet ingredients until just mixed.
5. Gently fold in the Pascha Chocolate Chips and vegan marshmallows. 
6. Scoop the dough onto the baking sheet (about 2 inches apart). For a gooey marshmallow top, sprinkling a few extra marshmallows on each cookie after scooping is highly recommended.
7. Bake for 10-12 minutes. The edges should be golden while the center remains soft and melty.
8. Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack.

Pro Tip: For an even more irresistible texture, add a few extra vegan marshmallows on top of the cookies during the last 2 minutes of baking to achieve a lightly toasted, gooey finish.