Surprisingly Not-Too-Bad for You Chocolate-Marshmallow Cookies recipe
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Ingredients
- ⅓ cup white sugar ¼ cup vegan margarine (such as Earth Balance®) ¼ cup brown sugar 1 egg white 1 ½ teaspoons vanilla extract 1 cup whole wheat pastry flour ¼ cup cocoa powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao) ⅓ cup chopped pecans ⅓ cup marshmallow cream
Nutrition Info
- 173 caloriescarbohydrate: 24 gcholesterol: : -fat: 8.6 gfiber: 2.1 gprotein: 2.3 gsaturatedFat: 2.6 gservingSize: -sodium: 147.4 mgsugar: 15.4 gtransFat: : -unsaturatedFat: : -
Directions Surprisingly Not-Too-Bad for You Chocolate-Marshmallow Cookies
Directions
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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.