Rocky Road has always been a favourite of mine (although not with the glacé cherries – ew). I really wanted to start moving away from adapting recipes and start creating my own, so this is my first attempt at creating a cookie recipe from scratch! I googled the ingredient ratios for standard baked goods and off I went! It’s definitely not perfect, so don’t be too hard on me ;).
These come out very cake-like. For my next cookie attempt, I’ll try reducing the leavening agents and adding a little more liquid, but I’m pretty pleased with how they turned out. The cookies themselves aren’t super sweet, as the marshmallow, honeycomb and chocolate add extra sugar and I didn’t want everyone’s teeth falling straight out of their heads. If you prefer your cookies on the sweet side, I would add an extra spoon of sugar. I used large marshmallows which I chopped up, but if you can find them, I would highly recommend using mini-marshmallows such as Freedom Confectionery Mini Mallows, which should be a little easier to mix into the cookie dough.
I’ve also finally added a recipe card plug-in to the blog to make recipes easier to print and save without having to faff about with an entire blog post. What do you think?
- 40g caster sugar
- 10g molasses
- 100g margarine (I use Pure)
- 1 pinch salt
- 1 tsp egg replacer (I use Orgran)
- 2 tbsp almond milk
- 125g flour
- 25g cocoa powder
- 3/4 tsp bicarbonate of soda
- 3/4 tsp baking powder
- 25g honeycomb chunks (I bought mine from Sainsbury’s)
- 50g dark chocolate chips
- 50g vegan marshmallows
- Preheat oven to 180ºC.
- Cream together sugar, molasses, margarine and salt.
- Whisk together egg replacer and milk and combine with the sugar mixture.
- Sift in flour, cocoa powder, bicarb and baking powder.
- Fold in honeycomb, chocolate chips and marshmallows.
- Drop onto a baking sheet by the teaspoon – you should get about 12 cookies.
- Bake for 12 – 15 minutes. Cool on a wire rack.
- I forgot the salt when I made these. Definitely don’t do that!
- These result in a very raised, cakey cookie. In the future, I would reduce the bicarb and baking soda to 1/2 a teaspoon.