Inspiration is all around us and one day while out to lunch with my husband we decided to stop at an ice cream shop after called Milkjam Creamery because they have some of the best ice cream. While my youngest is a fan of the Jam Bun which consists of a Glamdoll Glazed Donut made into an ice cream sandwich and her favorite ice cream to put in it is Cereal Killer (love that name, haha), my oldest Hard Knocked Life, and my husband well whatever strikes his fancy. Me well I love Black, the darkest cacao coconut milk ice cream! So simple and delicious. Ok I also love one made with champagne called Poppin’ Bubbles. Anyways we went there for my Black ice cream and we decided to share and we also picked up a Chocolate Chip Sea Salt Marshmallow Cookie because well my husband likes marshmallows, I like sea salt, and who doesn’t love chocolate chip cookies. Later I was thinking about that soft chewy cookie and well I thought about making a vegan gluten free version at home but instead I decided to add a little something extra, peanut butter! It seemed so perfect and so I went to the kitchen and yep that day I made over 10 dozen cookies. Yes I had to tweak and then after all the taste testing make more to test the recipe and for photos. Don’t worry the family wasn’t complaining, we even brought them out to share with neighbors, and gave some to friends and yep they were winners! Even the non winners disappeared. I did make a grain free version as well but those are more like a cake and not what I was looking for, I wanted soft and chewy. These even kept that great texture days later, yeah there were a lot of cookies so I wasn’t surprised we still had a few left a couple days later and only because I was telling them they couldn’t eat them all. So I took pictures and lots of them, I was so beat that day and losing daylight and thought I got a lot of good ones. Well a few days later I went to go through the pictures and nope I messed up something and they were all a mess but I did get a couple decent ones so instead of making MORE cookies I’m going will the couple I have. Not even using my phone pictures because they have different lighting than my camera and well I’ll update the photos when I make another batch which if my family has their way will be soon but I think we got our fill for a few days and everything in balance and moderation and I have to work off all these cookies first, haha.
Oh and as if you need a reason to make these cookies, really do you? This Sunday, June 12 is National Peanut Butter Cookie Day! Sounds like the perfect time to make these Chocolate Chip Sea Salt Marshmallow Peanut Butter Cookies!
Chocolate Chip Sea Salt Marshmallow Peanut Butter Cookies
2 dozen 3″ cookies
1 1/2c gluten free oat flour*
1 1/2 tsp baking soda
1 1/2c peanut butter (Peanut Butter & Co Smooth Operator)
1 1/2c coconut palm sugar
2 1/2 tsp pure vanilla extract
1/2c unsweetened coconut milk (So Delicious Unsweetened Vanilla Coconut Milk)
1/2c mini chocolate chips (Enjoy Life Mini Chocolate Chips)
1/2c vegan marshmallows (Dandies Mini Marshmallows)
1 TBSP sea salt, or fleur de sel
*Grind oats into flour using a food processor or Vitamix.
Preheat oven to 350F. Cream together peanut butter, sugar, and vanilla with a hand mixer. In bowl mix oat flour and baking soda. Cut marshmallows in half (I use a kitchen scissors) and add to dry ingredients. Mix wet and dry ingredients together, again I use a hand mixer. Add in coconut milk, mix until just combine and then mix in chocolate chips. Line baking sheets with a Silpat mat or sheet of parchment paper. Spoon or roll cookies into a ball with your hand, flatten to about 1/2″ thick, and sprinkle with a little sea salt. Bake 12-14 minutes. Let cool on baking sheet for 5 minutes before removing them to cool on a baking rack. Enjoy!Oh my, Chocolate Chip Sea Salt Marshmallow Peanut Butter Cookies! @PeanutButterCo @MyDandies #vegan #glutenfree Click To Tweet
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