1 Cup Non-Dairy Margarine
1 Cup Granulated Sugar
1 1/2 Tablespoons Molasses
2 Cups Whole Wheat Pastry Flour, or White Whole Wheat Flour (or All Purpose, if You Fancy)
1/2 Cup Dutch Processed Cocoa Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Semi-Sweet Chocolate Chips
5 Ounces Vegan Marshmallows, Chopped to About Raisin-Sized Pieces
1 Teaspoon Vanilla Extract
Preheat your oven to 375 and line two baking sheets with silpats or parchment paper.
In your stand mixer, cream together the margarine and sugar, beating thoroughly until fluffy. Add the molasses and mix until fully combined, scraping down the sides halfway through processing as it tends to stubbornly hide in lumps away from the beater.
Combine the flour, cocoa powder, baking soda, and salt in a separate bowl. Toss in the chocolate chips and chopped marshmallows, making sure that everything is coated in flour so that the mix-ins don't just clump together.
Add the flour mixture into your mixer, and slowly turn the motor back on so that the dry goods don't go flying. Pour in the vanilla, and turn up the speed to medium-low, mixing until everything is combined. It may take a minute or two because this is a very stiff dough, but be patient and resist the urge to add liquid!
Scoop out about 3 tablespoons worth of dough per cookie, either with two spoons or an ice cream/cookie scoop, and drop them onto your prepared baking sheets, allowing plenty of room for them to spread- No more than 9 per sheet. Trust me, these things end up expanding like crazy. Flatten the tops lightly with the palm of your hand, and bake for 8 to 12 minutes, until the cookies are no longer shiny and firm around the edges. Remove them from the baking sheet immediately and allow them to cool.
Makes About 2 Dozen Cookies
©Hannah Kaminsky http://www.bittersweetblog.com