The ooey, gooey, white chocolate chip cookies of your dreams have arrived. That’s right, my White Chocolate Milkshake Cookies are soft, chewy, delicious cookies that are loaded with white chocolate chips and vegan marshmallows for an absolutely irresistible flavor and texture. Plus, they are gluten-free, grain-free, and vegan-friendly, but you’d never be able to tell. Make these cookies for yourself and you’ll see just how delicious grain-free baking can be!
Friends, if there is one thing that’s better than a milkshake, it’s a cookie that TASTES like a delicious, white chocolate milkshake. Maybe I’m biased (after all, I am the self-proclaimed cookie QUEEN), but I believe that almost anything tastes better in cookie form. Whether that’s the flavor of birthday cake or a delicious, unexpected ingredient like tahini, I fully believe that almost anything can be cookie-fied in an absolutely delicious and healthy way.
In fact, that’s the reason why I’ve decided to include so many new cookie recipes in my upcoming cookbook, LOVE TO EAT. It drops October 25th, which is just about a month away now. Can you believe it?! Time has gone by so quickly, and I cannot believe it’s almost here. I can’t wait to share these recipes with you – I just know you’re going to love them! And if you’re just as excited as I am, you can pre-order the book now, and submit your receipt to receive 5 exclusive recipes straight away! How cool is that!
But back to these cookies. Did I mention that these creamy, chewy cookies are also vegan-friendly?! It’s true! By using vegan white chocolate chips, vegan marshmallows, and a flax egg, these cookies are naturally vegan-friendly, in addition to being grain-free. What’s not to love about that?! Rarely are grain-free cookie recipes also vegan, so if you’ve been looking for the perfect recipe that hits both markers, then run, don’t walk, to your kitchen and go make these cookies ASAP!
Making these cookies is so simple and easy, you’ll want to do it all the time! Simply start by preheating your oven to 350 F and line a baking sheet with parchment paper.
Next, in a medium-sized bowl, mix together the almond flour, maple syrup, vanilla extract, and cashew butter until it forms a batter. Then, once your batter is formed, fold in the chocolate chips and marshmallows.
Then, cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. DON’T SKIP THIS STEP! This is super important so that dough doesn’t spread.
Once the 30 minutes are up, remove your dough from the fridge and add in the egg and baking soda. Mix until fully combined.
Finally, using a cookie scoop or a spoon, measure out 8-12 cookies along your baking sheet. Bake for 8-12 minutes – if the marshmallows spread out a little, that is totally okay!
Once done, let cool and enjoy! Store any leftovers in an airtight container in the fridge for up to one week.
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!
WHAT DID YOU THINK?
Rate + Review
Absolutely delicious and so easy to make! I added a few more minutes to the baking time and they still turned out soft and chewy. Next time I will make them a little smaller since it’s impossible to eat just one! Hubby gives the thumbs up as well.
I’m so happy to hear that you and your husband loved these cookies, Kelly! Thank you so much for making this recipe, and for leaving such a kind review!
So my dough got very wet when I added the egg and I tried to refrigerate it a bit, cookies still spread quite a bit….. any ideas?
Amazing cookies, I handmade marshmallows (they were a bit less fluffy than store bought but way more tasty! I also had to hand mix them so that probably was the main problem) and added them to these cookies and they were beyond tasty! Thanks for sharing all your delicious paleo/dairy free recipes.