Mush-mallow Cookie Dough Bites (Vegan, GF)

Mush-mallow Cookie Dough Bites (Vegan, GF)

I made these super yummy Vegan Marshmallow Cookie Dough Bites because I was told marshmallow can't be vegan and I wanted to prove some folks wrong.  I call those folks fools now.  You might too because you'll taste these and wonder why people don't want to let vegan marshmallows happen. They have happened. I hope they happen for you, too. 🙃🙃🙃



This recipe takes a bit longer than our others just to wait for the marshmallows and chocolate to finish hardening. Aside from the ingredients below, you'll need a silicon molding and a mixer.

Ingredients with measurements:

For the cookie dough layer -  

  • 1 cup blanched almond flour
  • 1 1/2 Tbsp coconut flour
  • 3 Tbsp coconut oil organic refined, melted
  • 3 Tbsp maple syrup
  • 1 tsp pure vanilla paste or extract 
  • 3 Tbsp almond milk unsweetened or dairy free milk of choice
  • 1/8-1/4 tsp fine grain sea salt or to taste
  • 1/2 cup vegan chocolate chips or chopped dark chocolate

For the marshmallow layer -

  • 1/2 cup aquafaba (unsalted brine from a can of chickpeas)
  • 1 cup tapioca syrup or corn syrup
  • 1-2 tsp Malama Mushroom 8-Mush Superfood Mix or extract of choice (be mindful of coloring; a darker mix will darken marshmallow pigment.)
  • 2 tablespoons agar agar powder
  • 6 tablespoons water
  • 1/4 teaspoon fine grain sea salt
  • 1 teaspoon vanilla paste or extract

For the chocolate ganache -

  • 1 cup vegan chocolate chips or chopped dark chocolate
  • 1 tbsp coconut oil
  •  You can add in more mushrooms here, 🍄🍄 If you dare. (I'd throw in a teaspoon or two of a Mushroom Cacao Mix if ya got it!)



For the cookie dough layer -

  1. Combine the almond and coconut flour in a medium bowl. Stir in the remaining ingredients, leaving out chocolate chips, and mix well until a smooth dough forms.
  2. Stir in the chocolate chips to combine, then chill the dough for at least 15 minutes for ideal texture.
  3. Scoop into silicon molding and fill about 3/4 full.

For the marshmallow layer -

  1. In your stand mixer, beat the aquafaba on high for about 10-15 minutes. Alternatively, you can do this with a hand mixer.
  2. Add the tapioca syrup to a small saucepan and bring to a boil.
  3. While waiting for it to boil, dissolve the agar agar and mushroom powder in the 6 tablespoons of water and then add it to the saucepan.
  4. Whisk the syrup continuously until it reaches a rolling boil, then add the salt and vanilla to the saucepan. Whisk to combine then remove from heat.
  5. Turn your mixer down to low, and slowly pour the syrup mixture into the aquafaba to create a marshmallow fluff.
  6. Quickly pour the fluff to form a light layer on top of the cookie dough chunks in your silicone molding so that they fill up to just beneath the top of the molding. Let rest for about 2-3 hours.

For the chocolate ganache -

    1. Place the chocolate chips and coconut oil into a microwave-safe bowl or double boiler. Microwave in 30-  second intervals, stirring each time, until the ganache is melted and smooth or melt slowly over medium hit in double boiler, constantly stirring.

    2. Pour ganache over each silicon molding until covered and molding is completely filled in to the top.

    3.  Let chill for an hour or until completely hardened.  Then pop your brand new delicious bites out of the moldings and ENJOY. Cuz you did it.  You made vegan mush-mallow bites!!! Then maybe brag about it after like me. 🤠



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