The past week or so I’ve been pumping cookies out of my kitchen at an impressive rate. Mostly an effort to try to get ahead of the Christmas baking while juggling a few other things… Christmas shopping, Christmas decorating, baking, wrapping, cleaning, organizing… not sure how I managed get myself into this mess, but there I was. One week away from having house guests arrive and still so much to do.
Every time I checked a cookie recipe off my list as they came out of the oven and got transferred into tupperwares, another recipe or two got added to the bottom making the process never-ending. Evidently I got to a point where I had to call it and what didn’t get done, oh well, it is what it is… We spent the last few days racing against the clock trying to check as much off our list as possible. Which brings me to the recipe below. Is it a Christmas cookie recipe? Nope. Sometimes things just don’t workout the way you planned. Cookies don’t get made, food platters get forgotten in the fridge and never served, cakes fall apart (true story), or gifts are being wrapped as everyone sits by the tree waiting…
But its decadent, crowd pleasing, and a snap to through together. They’ve got a little something for everyone. They’re rich and chocolaty, especially fresh from the oven when the chocolate chips are still warm and leave traces of melted chocolate on your fingers and the corners of your mouth. Once cooled they become crisp on the outside and chewy on the inside with nuggets of chewy marshmallows and buttery walnuts. Seriously; chocolate, marshmallows, and nuts, if that didn’t sell you on these, then I can’t help you…
Personally I don’t think anyone would mind finding these on your holiday cookie platter. And while Santa may have already come and gone, holiday get-together and feasts are far from over. They’re great dunked in a vegan lattee, in creamy hot chocolate, or if you insist on being festive a tall glass of holiday nog. But if all else fails, they’re a great way to indulge yourself during what often ends up being a pretty stressful holiday season, to which we aren’t strangers. So whether you add them your cookie platters, or choose to lock yourself in the bathroom with a plate of these to escape house guests and the commotion of the holidays, bake up a batch. You’ll be glad you did. Happy Holidays, enjoy time with your loved ones, or with freshly baked cookies… maybe even both 🙂
Rocky Road Cookies
Makes 3 dozen cookies
- 1 cup coconut oil, melted
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, lightly packed
- 2 tablespoons unsweetened almond milk, or other non-dairy milk
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 cup, dark chocolate cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dairy free chocolate chips
- 1/2 cup vegan marshmallows, quartered (such as Dandies)
- 1/2 cup walnuts, coarsely chopped
Preheat oven to 350ºF and line two baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment add the coconut oil, sugar, brown sugar, vanilla, and almond milk. Mix on medium speed until smooth and uniform, scrapping down the sides of the bowl with a silicone spatula.
Add the flour, cocoa powder, baking soda, and salt and mix until just combined. There should still be some traces of the dry mixture left in the dough.
With the mixer on low, add in the chocolate chips, marshmallows, and chopped walnuts until they are evenly distributed throughout the batter.
Using a small cookie scoop or a tablespoon, place mounds of cookie dough on the prepared baking sheets spacing the cookies two inches apart. Flatten slightly and bake for 10-12 minutes until puffed and crisp around the edges.
Allow the cookies to cool on the baking sheet for 5 minutes prior to transferring them to a cooling rack.
Once cool, the cookies can be stored in an airtight container for up to 4 days.