Food in general and sweet treats in particular can become so closely correlated to certain special occasions, that it can suddenly seem as though one can not exist without the other. While I would agree that no, it is absolutely not Hannukah without latkes, or Thanksgiving without pumpkin pie, what can be said for the other side of the coin? What about the non-holiday, any-old-day, random need for latkes or pumpkin pie? Would it throw the Earth off its very axis to indulge that impulse every now and then? Is it selfish? Unnecessary?
One of the many reasons why I love holidays, all holidays, is because they give us a reason to pause and simply celebrate. Much of the time, I couldn’t care less about what the actual significance is, where it came from, or why we remember it, but the mere opportunity to do something fun and special is all I need. Thus, I present to you an any-old-day treat, with no particular import, meaning, or curious back story. They’re just good cookies, and they’d be good today, tomorrow, Mother’s Day if you truly need a good excuse, or whenever. Because really, why not?
Happy Friday- Go ahead, celebrate the weekend!
- 1 Cup Vegan Butter
- 1 Cup Granulated Sugar
- 1 1/2 Tablespoons Molasses
- 2 Cups Whole Wheat Pastry Flour, or White Whole Wheat Flour (or All Purpose, if You Fancy)
- 1/2 Cup Dutch Processed Cocoa Powder
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Cup Semi-Sweet Chocolate Chips
- 5 Ounces Vegan Marshmallows, Chopped to About Raisin-Sized Pieces
- 1 Teaspoon Vanilla Extract
- Preheat your oven to 375 and line two baking sheets with silicone baking mats or parchment paper.
- In your stand mixer, cream together the butter and sugar, beating thoroughly until fluffy. Add the molasses and mix until fully combined, scraping down the sides halfway through processing as it tends to stubbornly hide in lumps away from the beater.
- Combine the flour, cocoa powder, baking soda, and salt in a separate bowl. Toss in the chocolate chips and chopped marshmallows, making sure that everything is coated in flour so that the mix-ins don’t just clump together.
- Add the flour mixture into your mixer, and slowly turn the motor back on so that the dry goods don’t go flying. Pour in the vanilla, and turn up the speed to medium-low, mixing until everything is combined. It may take a minute or two because this is a very stiff dough, but be patient and resist the urge to add liquid!
- Scoop out about 3 tablespoons worth of dough per cookie, either with two spoons or an ice cream/cookie scoop, and drop them onto your prepared baking sheets, allowing plenty of room for them to spread- No more than 9 per sheet. Trust me, these things end up expanding like crazy.
- Flatten the tops lightly with the palm of your hand, and bake for 8 to 12 minutes, until the cookies are no longer shiny and firm around the edges. Remove them from the baking sheet immediately and allow them to cool.
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Amount Per Serving: Calories: 254Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 176mgCarbohydrates: 39gFiber: 3gSugar: 16gProtein: 5g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.