Mocha Chip and Ricemellow Creme Cookies

May 17, 2012


I been experimenting with ricemellow creme (whipped brown rice syrup) ever since one of my readers pointed out the contradiction of posting recipes incorporating marshmallows on a vegetarian food blog. Zing! She had a point and here I am.

I’m impressed with the results of using ricemellow creme. It gives the cookies a pillow-soft texture and is a great vegetarian/vegan alternative to marshmallow fluff (though it’s not quite stiff enough to use as a substitute for marshmallows). It’s also a natural sweetener that can be used instead of refined sugar.

Ingredients: (makes 2 dozen cookies)
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 teaspoon instant espresso powder
2 eggs
1 cup butter, soften
1 teaspoon vanilla
1/2 cup sugar
1 cup ricemellow creme
1 cup mini chocolate chips

Directions: Preheat oven to 325 degrees F.  Whisk together the flour, baking soda, baking power, and salt.

In a separate bowl, mix the butter, sugar, and vanilla. Add this to the flour mixture. Then, add the eggs and espresso powder. Mix until smooth.


Next, stir in the ricemellow cream.



Fold in the chocolate chips.



Chill the dough until stiff. Drop spoonfuls of the dough onto a baking sheet, leaving a couple of inches between each spoonful.

Bake for 10 minutes, until done in the middle and golden on top.



These cookies are so light, they’re almost like cake!

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Other posts you may enjoy:

  1. Browned Butter Oatmeal Chocolate Chip Cookies
  2. Oatmeal Cookies with Chocolate Chips, Cranberries, and Pecans
  3. Double Chocolate Peanut Butter Cookies
  4. Chocolate Dipped Potato Chip Cookies
  5. Campfire Cookies


Lauren at Keep It Sweet May 20, 2012 at 6:52 am

Good to know that ricemellow bakes well! Those cookies look delicious.

Amberly @ The Good Life May 17, 2012 at 12:20 pm

I haven’t been a reader for very long and I didn’t realize this was a completely vegetarian blog. Yes! I eat the occasional seafood but no other meat, so this is great news. BTW, did you see that recent contest held by the NY Times Mag about why it’s ethical to eat meat? Super interesting! Here is the link:

And these cookies look awesome!


Jen @ Keepitsimplefoods May 17, 2012 at 8:04 pm

Hey, Amberly! Welcome to my blog. I eat seafood as well and occasionally post recipes, so I guess you could say this is more of a “pescetarian” blog. I look forward to reading the article.

Blog is the New Black May 17, 2012 at 8:32 am

I never thought about the marshmallows not being vegetarian… nonetheless, these sound AMAZING!

Aparna B. @ Not A Leaf May 17, 2012 at 8:27 am

Come make me cookies! YAY! These sounds so delicious. I didn’t even know there was a good vegetarian alternative to marshmallows…except vegan ones, and I find those to be pretty disgusting. I’m not a big marshmallow fan as it is, but I like your idea of incorporating them into cookies to make them light, fluffy and tasty!

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