chocolate, caramel, & plantain chip cookies
Your new favorite sweet, salty, marshmallowy everything-but-the-kitchen-sink cookies!
They also happen to be gluten free, refined sugar free, dairy free and vegan! Plus, maybe the most important part… my mom is OBSESSED with them. Are you sold yet?
Before you begin…
I think it’s important to note that these cookies are messy and indulgent. Just the way a gooey sticky marshmallow, caramel, chocolate and plantain chip cookie should be!!! But they do firm up and become easy to hold, so no worries about them falling apart on ya.
I have only made these cookies with the ingredients that are listed so I can’t speak to what any other substitutions would be. I can say however, that they are really good as just plain vegan chocolate chip cookies. I bet you could sub out the plantain chips for graham crackers and make yourself a delicious s’mores cookie!
They will last in a sealed container on the counter or in your pantry for at least 4 days. I can’t speak to any longer than that!
cookie recipe
MAKES 6 LARGE COOKIES or 9 smaller ones
Discount codes:
caramels, marshmallows, caramel sauce = code “fullymarissa” for 10% off
ghee = “fullymarissa” for 15% off
Ingredients
1 cup gluten-free flour (you could also use oat flour)
1/4 tsp salt (I love using this vanilla salt)
1/2 tsp baking soda
1/2 cup coconut sugar
1/3 cup mini chocolate chips (I use these)
3 (about 2 tbsp) of chopped caramels (I cut these into 4ths)
6 (about 1/4 cup) marshmallows (I cut these into 4ths)
3 tbsp dairy-free milk of choice, plus 1/2- 1 more tbsp if needed
2 tbsp melted oil or ghee (this would make them extra delicious)
1/4 tsp pure vanilla extract
1/4 cup crushed plantain chips to top with
Optional* caramel sauce for a final drizzle
Directions
Combine all of the dry ingredients in a bowl (everything except for the milk, oil/ghee, vanilla, and plantain chips)
Stir in the wet ingredients until a dough forms. If needed, you can add another tbsp of milk.
Form dough into one big ball and freeze until the dough is cold. Should be around 15 minutes.
When the dough is almost chilled, preheat oven to 325 F.
Form dough balls and place on a parchment lined baking sheet. Leave enough room between the cookies for them to spread.
Lightly flatten the dough balls and press the crushed plantain chips onto the top of each cookie.
Bake for 11 minutes on the center rack. (They’ll look underdone when you take them out.)
Use the back of a spoon to press the spread-out melted caramel and marshmallow back towards and into the cookie. Let cool another 15 minutes and re-form if needed. Let cool until they can be easily picked up (or enjoy them gooey if you prefer & are ready to get messy!)
Once cookies are cool, either enjoy straight, or top with caramel drizzle for an extra special touch.
