Growing up Mallomars were one of my favorite cookies – I mean what could be better than a cookie base topped with marshmallow and covered in chocolate! This version is only 5 ingredients and is the perfect treat.
This recipe makes 10-12 cookies! It has a shortbread like base (the same recipe as my Thumbprint cookies) with some added cinnamon and then topped with vegan marshmallows and coated with Hu Gems melted down.
Tips:
Almond Flour – this should be loosely packed
Dough – this should feel moist and should stick together when rolled into a ball. If the dough is too flaky, add a bit of coconut oil
Marshmallows – scoop these out with a small spoon and use your hands if necessary. This could get messy but it’s worth it! If you only have mini marshmallows, use ¾ of a cup. If your marshmallows start to harden, microwave them again for 10 seconds. I used vegan marshmallows, which you can get at Whole Foods or on Thrive Market
To make this recipe:
- You will need a mixing bowl, one small bowl to melt the marshmallows in, and another small bowl to melt the chocolate in. A plate or cooling tray to place the chocolate dipped cookies on that you can store in the refrigerator
- To make this recipe, you cook the base, melt marshmallows to put on top, pour chocolate on top, and allow to harden
- Place chocolate covered cookies in the refrigerator to allow chocolate to harden quickly
- If marshmallows are not becoming gooey, add a little bit more water
Storage:
- Store these in the refrigerator in a sealed airtight container. They can last up to 4-5 days (if they make it that long).
5 Ingredient Vegan Mallomars
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
Cookie Base
- 1 cup almond flour
- 1/8 cup coconut oil, melted
- 1/8 cup maple syrup
- sprinkle of cinnamon
Layers
- 6 large marshmallows
- 1 tbsp water
- 3/4 cup chocolate chips, melted (start with ½ cup)
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium mixing bowl, mix together all of the cookie base ingredients together until a wet dough forms. Roll into 1 tablespoon dough balls and place on a baking tray, flatten to make each cookie about ½” thick and as round as possible.
- Bake the cookies on the bottom rack of your oven for 8-10 minutes until the base is a light brown color.
- Remove the cookies from the oven and let them cool.
- In a medium bowl, add the marshmallows and water and place them in the microwave for 30 seconds until they poof up or rise and become gooey. Add another 20 seconds if needed.
- Scoop out 2-3 tsp of the marshmallow mixture on top of each cookie base with a spoon. If the marshmallows start to harden, place them back in the microwave for 10 seconds.
- In a small bowl, melt ½ cup of chocolate chips by putting them in the microwave for 30 second intervals and mixing at each interval. If not fully melted after 30 seconds, put chocolate back in the microwave for another 30 seconds.
- While still on the baking sheet, pour the melted chocolate over the marshmallow cookies covering them fully using a spoon if you need to to spread it and get the base of the cookie. Continue until all cookies are covered. If you run out of chocolate, melt another ¼ cup of chocolate chips.
- Then place the chocolate covered cookies on a plate or baking drying rack with parchment paper underneath to catch any dripping chocolate. Place cookies in the fridge for 15 minutes so chocolate can harden.
- Remove cookies from the refrigerator and ENJOY!
