Calling all rocky road lovers. These easy and chocolatey vegan rocky road cookies are just what you need when you're looking for a cookie which has so many tasty flavors packed into one recipe.
The soft vegan marshmallows melt right into these cookies, along with the chocolate chips and the toasty almonds. They're just so dreamy and I can't wait for you to enjoy them too!
Classics such as, my vegan rocky road bars are great and these treats take the meaning of 'Rocky Road' to a whole new dimension. They're softer than their original counterparts but that doesn't mean that these are lacking at all.
If you love unique chocolate recipes like this one, you should definitely also check out my vegan oven s'mores chocolate dip, vegan caramel rice krispie treats and vegan chocolate orange macadamia nut clusters.
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Why You Will Love These Cookies
- Amazing Texture - If you love your chocolate cookies to be soft with a hint of crunch, then look no further than these goodies which will certainly satisfy those sweet tooth cravings. The marshmallows also make a huge difference to the consistency of the cookies. If warm and pillowy sounds good to you, then you're going to be in foodie paradise. Also see my vegan chocolate shortbread cookies and vegan red velvet white chocolate cookies for more soft and comforting cookies.
- Great Fillings - This recipe includes a wide variety of cookie filling which make up the 'rocky road' components. These are dairy free chocolate chips, vegan marshmallows and chopped almonds. Each give the cookies distinct flavors which combine to create a thing if beauty.
- Easy to Make - These vegan cookies are made in really simple fashion. All you need to do is make the basic chocolate cookie dough, fold in the fillings, scoop the dough into balls, place them apart on a baking sheet and bake in the oven. That's it!
- Allergy Friendly & Plant Based - This vegan blueberry banana cake recipe is completely vegan and dairy free.
Ingredient Notes
- Cocoa powder - If you can use high-quality cocoa powder, this will make your cookies even more deliciously rich.
- Ground coffee - The slight coffee taste gives the chocolate taste a small lift, giving the cookies a more premium flavor profile. Espresso powder such as, the one I used in my vegan espresso chocolate chip cookies.
- Vegan butter - Make sure that your vegan butter is at room temperature so that it is nice and soft for when you need to use it. If dairy free butter is too hard, it can be difficult to cream it into the cookie dough mixture.
- Plain dairy-free yogurt - Just like the vegan butter, this also needs to be brought to room temperature before making this recipe. The amazing think about plain vegan yogurt is that it also acts as an egg replacer too. My vegan chocolate brownie cookies are another great example of a recipe where this ingredient played a big part in the final outcome.
- Vegan marshmallows - I prefer to use smaller vegan marshmallows as they're easier to fold into the batter and some will still turn large. Add extra marshmallows on top of the rocky road cookies too, if you wish.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- Many rocky road recipes also include Digestive cookies which are similar to Graham crackers. Why not add Digestive cookies/Graham crackers to the cookie dough. When folding in the marshmallows, almonds and chocolate chips, fold some in to make the rocky road even more authentic.
- If you don't like almonds but you enjoy the taste of other types of nuts, you can substitute them for alternatives such as, chopped cashews, chopped peanuts, chopped macadamia nuts like I used in my vegan white chocolate macadamia nut cookies, as well as many other kinds. The options are endless.
How To Make Rocky Road Cookies
For the full method, please refer to the recipe card at the bottom of this post.
1: Line two large baking trays.
2: If you are using larger vegan marshmallows, chop until they resemble mini marshmallows.
3: Combine the flour, cocoa powder, baking soda, coffee and salt in a large bowl.
4: Cream together the vegan butter and the brown sugar. Then add in the dairy free yogurt, vanilla and soy milk.
5: Fold the dry mixture into the vegan butter mixture.
6: Fold in the vegan marshmallows, chopped almonds and chocolate chips.
7: Scoop your cookie dough and roll it into balls. Place them onto the lined baking tray and bake.
8: Serve the rocky road cookies warm and enjoy.
Expert Tips
Try not to have vegan marshmallows on the bottom of the cookies - Strategically make sure that the vegan marshmallows lie in the center and on top of the rocky road cookies. This way they won't be sticky when handled.
Slightly underbake the cookies - This way the chocolate cookies will come out nice and soft. They will also continue to bake at room temperature as they cool down. Otherwise, the cookies may end up being too hard.
Recipe FAQs
Rocky road almost always consists of chocolate and marshmallows. The other filling ingredients vary from country to country such as, chopped nuts and crushed cookies.
Tiffin tends to be filled with dried fruits, whereas rocky road has more focus on marshmallows and chopped nuts. Tiffin is generally British and Rocky Road is American.
Store these vegan rocky road cookies at room temperature for 4 days in an airtight container. Store in the fridge for 7 days.
More Vegan Cookie Recipes
If you tried this Vegan Rocky Road Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Chunky Vegan Rocky Road Cookies
Ingredients
Cookie Dough:
- 220 g all-purpose flour
- 25 g cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon ground coffee
- Pinch of salt
- 120 g brown sugar
- 100 g vegan butter room temperature
- 70 g plain dairy free yogurt room temperature
- 1 teaspoon vanilla extract
- 1.5 tablespoons soy milk room temperature
- 150 g chocolate chips
- 50 g almonds chopped
- 65 g vegan marshmallows* see notes
Instructions
Preparation:
- Preheat your oven to 177 Celsius (350F)
- Line 2 large baking trays with parchment paper. Set aside.
Make the cookie dough:
- In a medium-sized mixing bowl, combine the flour, cocoa powder, baking soda, ground coffee and salt. Set aside.
- In a separate mixing bowl, use a wooden spoon to cream together the brown sugar with the room temperature vegan butter. You can also use a stand mixer with the paddle attachment.
- Add the room temperature dairy free yogurt, vanilla extract and the soy milk. Mix well.
- Sift the dry mixture into the wet mixture then fold it in until almost all the flour has been mixed in. Once there is only a little more flour to fold in, stop.
- Fold in the chocolate chips, chopped almonds and vegan marshmallows. Finally, fold in the final bit of flour.
Bake the cookies:
- Use a cookie scoop or an ice cream scoop to scoop 1 tablespoon of cookie dough onto the baking sheet. Use your hands to roll the scoops of cookie dough into smooth balls.
- Place the cookie dough balls at least 2-3cm apart on the large baking trays so that they don’t overlap each other when they flatten. If your oven only has room for one tray, bake one set of cookies at a time.
- Bake your rocky road cookies in the center of the oven for 12 minutes.
- After taking the cookies out of the oven, let them cool for 10 minutes.
Video
Notes
- Try not to have vegan marshmallows on the bottom of the cookies - Strategically make sure that the vegan marshmallows lie in the center and on top of the rocky road cookies. This way they won't be sticky when handled.
- By slightly underbaking the chocolate cookies, they will come out nice and soft. They will also continue to bake at room temperature as they cool down. Otherwise, the cookies may end up being too hard.
Jen says
I don’t normally like marshmallows but they tasted great in these cookies.