Vegan Rocky Road Chocolate Cookies
The classic combination of peanuts, pistachios, marshmallows, chocolate couldn’t be a better addition to the most perfect chocolate cookies.
- Yield: 8 cookies 1x
Ingredients
Scale
- 60g / 2,1 oz pitted dates
- 30g / 1 oz oat flour
- 30g / 1 oz nut flour of choice (I used almond & hazelnut) or more oat flour
- 1,5 tbsp cocoa powder
- 1/2 tsp baking soda
- A hearty pinch of salt
- A splash of vanilla extract
- 20g / 0,7 oz melted dark chocolate
- A handfull of chocolate chips or roughly chopped chocolate
- A handfull of roughly chopped salted roasted peanuts
- A handfull of roughly chopped pistachios
- A small handfull of vegan mini marshmallows (I used these)
Instructions
- Preheat the oven to 150ºC / 300ºF and prepare a cookie pan by lining it with parchment paper.
- In a food processor, blend the dates, flours, cocoa, baking soda, salt, and vanilla until you get a nice firm, moist but not sticky nor dry, dough. Then, while running the food processor, add the melted chocolate to the dough and mix until combined. If too dry, add a splash of water. Mix in the chocolate chips/chopped chocolate, peanuts, pistachios, and marshmallows to the dough.
- Divide and shape the dough into eight balls and place on the prepared cookie pan. Using your hands, preferably slightly wet, shape the balls into around 1 cm / 1/3 inch thick cookies. Optionally top with a pinch of course salt. Bake for 12-16 minutes. Let cool and enjoy!
Keywords: Rocky road, vegan, cookies, chocolate, gluten free, healthy
Find it online: https://hannaekelund.com/rocky-road-chocolate-cookies/