Vegan Mississippi Mud Cookies are rich, chocolatey treats with gooey marshmallows and crunchy nuts, reminiscent of the classic southern dessert. They're perfect for indulging your sweet tooth while sticking to a plant-based diet.

Ingredients: 2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup vegan chocolate chips. 1/2 cup vegan butter, melted. 1 cup granulated sugar. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1/4 cup non-dairy milk. 1 cup chopped pecans or walnuts. Vegan marshmallows for topping.

Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl, mix together melted vegan butter and granulated sugar until well combined. Add applesauce and vanilla extract to the sugar mixture, stir until smooth. Gradually add the dry ingredients to the wet ingredients, alternating with non-dairy milk, and mix until just combined. Fold in vegan chocolate chips and chopped nuts. Scoop tablespoonfuls of dough and roll into balls, then place them on the prepared baking sheet. Bake for 10-12 minutes or until the edges are set. Remove from the oven. Immediately press a marshmallow into the center of each cookie while they are still warm. Return the cookies to the oven and bake for an additional 2-3 minutes until the marshmallows are slightly melted and golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 12 minutes