Who doesn’t like chocolate cookies and marshmallow? But those of us with chocolate and egg allergies have long given up such things. Here’s a delicious alternative. Like most allergic friendly recipes, this takes a little more effort than the “normal” but it’s well worth the effort.
For the cookies, line a large cookie sheet (or 2 smaller ones) with parchment paper and preheat oven to 375 degrees. In a small bowl whisk together:
1 tablespoon ground flax
3 tablespoons aquafaba
Let sit for at least 5 minutes. In a medium bowl mix with a hand mixer:
1/2 cup vegan shortening (or margarine) softened
3/4 cup date sugar
1 tablespoon date syrup
Blend until smooth and slightly fluffy. Add the flax gel and
1 teaspoon vanilla extract
Beat until smooth. Add to this mixture:
1/3 cup brown rice flour
1/4 cup sorghum flour
3 tablespoons arrowroot
1 tablespoon potato starch
1 teaspoon xanthan gum (or guar gum)
2 teaspoons Ener-G egg replacer
1/2 teaspoon baking soda
1/4 cup carob powder
1/4 teaspoon salt
Mix until blended, dough will be crumbly. Add, one tablespoon at a time:
Non-dairy milk (I only used 1 but add another one or two if your dough doesn’t come together with the first one)
Form the dough into balls, about 1 tablespoon of the dough for each ball. Flatten them into disks making sure all the disks are the same depth so that they cook evenly. Also make them about the same size since we’ll be putting two of them together with the frosting. Bake about 8 minutes, do not overbake or they will be dry. Cool on tray for a few minutes before moving to a cooling rack.
To make the frosting, in a double boiler (or heat proof bowl over a pot of water if you don’t have a double boiler), mix together over the boiling water:
1/4 to 1/3 cup agave nectar (depending on how sweet your family likes things, remember agave is much sweeter than cane sugar)
1/3 cup aquafaba
1/2 teaspoon cream of tartar
Using a hand mixer on high, beat the mixture for 7-10 minutes until very fluffy and the frosting forms ribbons when whipped. Remove from heat and continue to whip for 2-3 minutes. Add 1 teaspoon vanilla extract and beat another minute. This should be very thick, like marshmallow! I know, when I started making it, I thought this is never going to work, but after about 6 minutes the mixture actually started to form ribbons and after 9 minutes, it was thick and creamy. Continuing the whipping off the heat will make it even thicker. Chill while the cookies cool completely and it will set up even more.
Spread about a tablespoon of the frosting on the bottom of one cookie and let sit until frosting sets up a little before placing a second cookie on the top. Repeat with the remaining cookies. This recipe will make 6-8 pairs.
cookingwithoutallergens 