Vegan Rocky Road Cookies
These vegan rocky road cookies are soft, chewy and chocolatey. They’re filled with mini marshmallows, chunks of digestive biscuits and dairy-free white chocolate chips. They’re perfect for sharing and would make a delicious edible gift.
Another cookie recipe? Are we surprised?
I’m sorry but I just love cookies TOO much and can’t stop making them. And you seem to love them too so I guess more cookie recipes is a good thing, right?
They’re just so easy and quick to make and they really do hit the spot when you’re in the mood for a good ole home bake. Not to toot my own horn, but the store-bought cookies just don’t taste as good as my own homemade ones.
Next in my cookie collection are these vegan rocky road cookies. Filled with digestive biscuit chunks, mini marshmallows and white chocolate chips.
I made these randomly one Saturday to take to a friend’s house and wasn’t planning to share the recipe at first. I was just using my double chocolate cookie recipe and added some extras that I had lying around the kitchen.
Well, these were so delicious that I absolutely HAD to share the recipe.
I got the inspiration for these cookies from my chocolate rocky road bars. Since I had mini marshmallows and digestive biscuits in the kitchen to add to my cookies, I figured I could just turn them into rocky road cookies rather than plain chocolate marshmallow cookies. So I added the pieces of digestive biscuits and some white chocolate chunks to complete the recipe.
If you want to get really fancy, you could add other mix-ins such as chopped pretzels, nuts, vegan candies such as colourful chocolate beans, or dried fruits like cherries, apricots or cranberries. The choice is yours- get as creative as you like!
If you’re new to my blog, you’ll probably know by reading the above that I have a small obsession with cookies. I’ve got many recipes on the blog so make sure you check them out! Here are some of my favourites.
How to make vegan rocky road cookies
Step 1:
First off, preheat your oven to 200°C (or 180°C if you’re using a fan oven). Have 1 or 2 large non-stick cookie sheets to hand or line your trays with baking paper.
Step 2:
In a small bowl or mug, mix 1 tablespoon of ground flax seeds with 1 tablespoon of cold water. Let it sit for 5 minutes until it becomes thick and gloopy. This will act as an egg replacer.
Step 3:
In a large bowl, cream 200g of vegan margarine with 150g of caster sugar and 50g of soft brown sugar.
Add in the flax seed mixture and mix it in.
Step 4:
Add 260g of self-raising flour and 60g of cocoa to the bowl. Mix it in until it starts to stick together, then use your hands to press it together into a dough.
Step 5:
Break 3 digestive biscuits into small pieces, around 1/2 an inch in size.
Add the biscuit pieces to the dough along with 50g of mini vegan marshmallows and 100g of vegan white chocolate chunks or chips. Use your hands to knead them in.
Step 6:
Divide the dough into 16 equal-sized pieces. Roll each piece into a ball and flatten slightly with your fingers, to about 1-inch thick.
Place the cookies onto your trays, leaving a few inches of space between them to allow for spreading.
Step 7:
Bake for 7 minutes and leave the cookies to cool completely on the tray before you remove them. They may look underdone at first but will firm up as they cool.
FAQ:
I’ve found that most digestive biscuits tend to be naturally vegan nowadays, with the exception of a few brands. The brand I use is called Ms. Molly’s, which I buy in Tesco. I like them because they are super cheap and taste identical to any other kind I’ve tried. McVitie’s recently changed their recipe to be vegan-friendly too!
I used Freedom mini pink and white mallows which I bought from Holland and Barrett. The Vegan Kind Supermarket also sell mini marshmallows by Dandies.
If you can’t find mini marshmallows, you can use any type of vegan marshmallows and cut them up into small pieces.
Most of the large supermarkets in the UK sell some kind of vegan white chocolate nowadays. You’ll find it in the ‘free-from’ section. I typically use The Free From Kitchen Co., available at Tesco. Check out my vegan chocolate guide for more options.
They’re best stored in an airtight container or wrapped tightly in foil. They can be kept at room temperature if you prefer but I like to store them in the fridge to keep them super chewy.
Yes, these cookies freeze really well. Just pop them into airtight containers, using baking paper in between layers if you stack them, and freeze for up to 2 months. When you’re ready to defrost, transfer them to a wire rack or a plate at room temperature and leave them for an hour or two until completely thawed. Do not refreeze after defrosting.
I hope you like the recipe! If you make these cookies at home, I’d love to hear your feedback! Please let me know how it goes by leaving a rating and/or comment below. Happy baking! xo
Vegan Rocky Road Cookies
Soft and chewy vegan chocolate marshmallow cookies with biscuit pieces.
Ingredients
- 1 Tablespoon Ground flax seeds
- 200 g Vegan margarine
- 150 g Caster sugar
- 50 g Soft brown sugar
- 260 g Self-raising flour
- 60 g Cocoa powder (unsweetened)
- 3 Digestive biscuits, broken into pieces (around ½ an inch in size)
- 50 g Mini vegan marshmallows
- 100 g Vegan white chocolate chips or chunks
Instructions
-
Preheat your oven to 200°C (or 180°C if you're using a fan oven). Line 2 large trays with baking paper or make sure you have non-stick cookie sheets to hand.
-
Mix the ground flax seeds with 1 tablespoon of cold water and set aside for 5 minutes. It will become thick and gelatinous.
-
In a large bowl, mix together the margarine, caster sugar and brown sugar. Add the flax seed mixture and stir again.
-
Add the flour and cocoa powder to the bowl. Mix it in until it starts to stick together, then use your hands to press it all together into a firm dough.
-
Add the digestive biscuit pieces, mini marshmallows and white chocolate chunks. Use your hands to gently knead them into the cookie dough.
-
Divide the dough into 16 equal sized pieces and roll each piece into a ball.
-
Flatten each of the balls slightly with your fingers, to around 1-inch thick, then place them onto the baking trays. Make sure to leave a bit of space between them to allow for spreading.
-
Bake for 7 minutes and let them cool completely before removing them from the tray. They will look slightly underdone but will firm up once they're cold.
Recipe Notes
- For larger cookies, divide the dough into 12 pieces and bake for 12 minutes instead.
- Store in an airtight container for up to 5 days.
