Rocky Road Cookies
Prep time
Cook time
Total time
Recipe type: Cookies & Bars, Snacks
Cuisine: Vegan
Serves: Makes 3 dozen cookies
  • 1 cup coconut oil, melted
  • ¾ cup granulated sugar
  • ½ cup brown sugar, lightly packed
  • 2 tablespoons unsweetened almond milk, or other non-dairy milk
  • 1 tablespoon vanilla extract
  • 2¼ cups all-purpose flour
  • ¼ cup, dark chocolate cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup dairy free chocolate chips
  • ½ cup vegan marshmallows, quartered (such as Dandies)
  • ½ cup walnuts, coarsely chopped
  1. Preheat oven to 350ºF and line two baking sheets with parchment paper.
  2. In the bowl of an electric mixer fitted with the paddle attachment add the coconut oil, sugar, brown sugar, vanilla, and almond milk. Mix on medium speed until smooth and uniform, scrapping down the sides of the bowl with a silicone spatula.
  3. Add the flour, cocoa powder, baking soda, and salt and mix until just combined. There should still be some traces of the dry mixture left in the dough.
  4. With the mixer on low, add in the chocolate chips, marshmallows, and chopped walnuts until they are evenly distributed throughout the batter.
  5. Using a small cookie scoop or a tablespoon, place mounds of cookie dough on the prepared baking sheets spacing the cookies two inches apart. Flatten slightly and bake for 10-12 minutes until puffed and crisp around the edges.
  6. Allow the cookies to cool on the baking sheet for 5 minutes prior to transferring them to a cooling rack.
  7. Once cool, the cookies can be stored in an airtight container for up to 4 days.
Recipe by David James Di Pardo at