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
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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