- 1/3 cup white sugar
- 1/4 cup vegan margarine (such as Earth Balance®)
- 1/4 cup brown sugar
- 1 egg white
- 1 1/2 teaspoons vanilla extract
- 1 cup whole wheat pastry flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)
- 1/3 cup chopped pecans
- 1/3 cup marshmallow cream
- Preheat oven to 350 degrees F (175 degrees C).
- Beat white sugar, margarine, and brown sugar together in a bowl using an electric mixer until creamy. Add egg white and vanilla extract; mix until well blended.
- Combine flour, cocoa powder, baking soda, and salt in a separate bowl. Add flour mixture to the sugar mixture gradually, using a wooden spoon to work the dough together. Stir in chocolate chips and pecans.
- Drop dough by the teaspoonful onto a baking sheet. Smoosh cookies down a little and make an indentation in the middle of each one. Place a small spoonful of marshmallow cream into the indentations.
- Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheet for 1 minute; transfer to a wire rack to cool completely, about 30 minutes.
04/16/2018
recipepes.com
Surprisingly Not-Too-Bad for You Chocolate-Marshmallow Cookies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
