Recipe | Rocky Road Cookies

   

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?

Vegan Rocky Road Cookies

Serves 12
A cake-like cookie reminiscent of a favourite childhood treat bar!


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Ingredients
  1. 40g caster sugar
  2. 10g molasses
  3. 100g margarine (I use Pure)
  4. 1 pinch salt
  5. 1 tsp egg replacer (I use Orgran)
  6. 2 tbsp almond milk
  7. 125g flour
  8. 25g cocoa powder
  9. 3/4 tsp bicarbonate of soda
  10. 3/4 tsp baking powder
  11. 25g honeycomb chunks (I bought mine from Sainsbury’s)
  12. 50g dark chocolate chips
  13. 50g vegan marshmallows
Instructions
  1. Preheat oven to 180ºC.
  2. Cream together sugar, molasses, margarine and salt.
  3. Whisk together egg replacer and milk and combine with the sugar mixture.
  4. Sift in flour, cocoa powder, bicarb and baking powder.
  5. Fold in honeycomb, chocolate chips and marshmallows.
  6. Drop onto a baking sheet by the teaspoon – you should get about 12 cookies.
  7. Bake for 12 – 15 minutes. Cool on a wire rack.
Notes
  1. I forgot the salt when I made these. Definitely don’t do that!
  2. These result in a very raised, cakey cookie. In the future, I would reduce the bicarb and baking soda to 1/2 a teaspoon.
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