Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and set aside.
Prepare cookie dough: In a bowl, beat together margarine and granulated sugar.
Slowly beat in egg, almond milk, and vanilla extract.
Add flour, cocoa powder, baking soda, and salt and beat to combine. Refrigerate dough for 30 minutes.
Form balls, pressing one marshmallow half into the center of each ball. Place on the prepared baking sheet and bake 16 minutes. Allow to cool before glazing.
Prepare the glaze: Melt margarine in a saucepan. Add cocoa powder, almond milk, and vanilla extract, whisking until smooth. Mix in confectioners’ sugar and let stand 15 minutes. Cover cookies with glaze.
Directions
Credits
Notes:
Freeze cookies before glazing in an airtight container for up to 2 months; thaw at room temperature and add glaze just before serving.
Description:
Photography by Rachel Beraja
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