Rocky Road Cookies

(vegan, can be gluten free)

These cookies… might be one of my proudest baking moments. Rocky road was always one of my favourite ice cream flavours growing up, and really, who doesn’t like chocolate with nuts and marshmallows?… unless of course you are allergic to nuts, in that case you can remove them and add in some chocolate chips, pretzels, or graham crackers. These cookies are almost like a brownie texture in that they are fudgy and filled with chocolate, so if you like brownies, then you’ll love these! As always, I made them with the option of being vegan and/or gluten free, and there are notes at the bottom for more substitutions to fit your lifestyle/pantry-accessibility. Enjoy!


  • 3 tbsp aquafaba* (or 1 whole egg)
  • 3/4 cup coconut sugar (or any granulated sugar)
  • 1/4 cup almond butter (or any nut/seed butter)
  • 1/4 cup oil (olive, canola, avocado)
  • 1/2 tsp vanilla
  • 3/4 cup all-purpose flour (or 1:1 GF)
  • 1/4 cup cocoa powder
  • 1/2 tsp baking powder
  • pinch of kosher salt (optional)
  • 1/3 cup mini or chopped marshmallows (vegan if necessary), plus extra for topping
  • 1/3 cup chopped nuts (I used walnuts)


  1. Preheat oven to 350F.
  2. In a large bowl, whisk together the aqaufaba (or egg), sugar, almond butter, oil, and vanilla.
  3. In a separate bowl, mix together the flour, cocoa powder (you may want to sift the cocoa), baking powder, and salt.
  4. Add the dry mixture to the wet by gently folding with a spatula, starting with incorporating only half the dry mixture, and then the rest.
  5. Gently mix in the marshmallows and the nuts. If you don’t want the marshmallows to ooze out in the oven, just put them on top and don’t mix them in!
  6. On a parchment lined baking sheet, form 9-10 balls of dough. I like to use a large ice cream scoop for this, and then gently pressing down with a spatula. The dough will be sticky, so using something like a silicon spatula will prevent it from sticking to your hands too much. Top each cookie with extra marshmallows if you’d like!
  7. Bake for around 10-12 minutes. Let cool completely, and store in an airtight container.


*Aquafaba is the liquid found in canned chickpeas! In this recipe it is used as an egg replacement. Just take the liquid straight from the can, no need to whip it. You can always just use a whole egg instead, however the texture is a bit less fudgy. If you want to keep them vegan without the aquafaba, I would recommend trying an extra 1/4-1/2 tsp baking powder and/or adding one flax egg (1 tbsp ground flaxseed + 2 1/2 tbsp water, let sit for 5 mins before mixing with other ingredients) . I have not tried this, however, so can not vouch for the results.


  • Use aquafaba
  • Use vegan marshmallows, or omit


  • Use gluten free all-purpose flour


  • If you are allergic to nuts, or don’t want to include them, you could try adding sunflower or pumpkin seeds, chocolate chips, pretzels, or graham crackers instead!

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