Method (Cookie)

1. Preheat your oven to 180°C fan and line a baking tray with grease proof paper. As this recipe makes appropriately 2 trays worth of cookies, you can bake a tray at a time.
2. In a small bowl, combine the water and flax, mix to combine. Set aside for 5 minutes to thicken, this creates your flax egg.
3. In a medium sized bowl with a handheld whisk or stand mixer with a whisk attachment, beat the dairy-free butter, sugar and vanilla for a few minutes until pale and creamy. Add in the flax egg, mix to combine.
4. Sieve in the flour, bicarbonate of soda and cornstarch. Mix to combine into a thick cookie dough.
5. Add in the dark chocolate chips / chunks and mini vegan marshmallows. Mix to combine.
6. Scoop the cookie dough into 40g balls using spoons or an ice-cream scoop, you can weight the dough on a set of kitchen scales. 
7. Place the cookies on the lined tray (leave the dough in balls, don’t press them down), leaving room in between as they will spread slightly when baking.
8. Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden.
9. Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use a circle cookie cutter slightly larger than the cookie to scoot the cookies into a circle.
10. Allow the cookies to cool fully on the baking tray / cooling rack. They’ll be soft when first out the oven but will crisp up.
11. While the cookies are still warm, poke a hole in the cooke ready for the marshmallow filling.

Method (marshmallow fluff)

1. Ensure your mixing bowl and whisk is clean and free from any grease / moisture.
2. Add the aquafaba, vanilla bean paste, and cream of tartar into a large bowl or the bowl of a stand mixer. Use a balloon whisk attachment on your stand mixer or a hand mixer with whisks to beat the liquid for around 1 minute until it starts to get fluffy.
3. Slowly sprinkle in the sugar into the mixture, a tablespoon at a time while the mixer is on. This will prevent deflating the meringue. Continue to beat for about 10-15 minutes until stiff peaks form. The meringue will be thick, glossy and when you lift the whisk up.. it should stay as it is. Depending on your mixer, the speeds and temperature in your kitchen, it may take longer to get to the right consistency.
4. Once thick, transfer the marshmallow fluff into a piping bag and snip off the tip.
5. While the cookies are still soft out the oven, poke a hole into the cookie and fill with marshmallow fluff (refer to video for example).

Method (Chocolate coating)

1. Add the dark chocolate either in a microwave-safe bowl in 30-second increments until melted completely or on the hob using a bain-marie method (a saucepan filled 3/4 with water with a heatproof bowl on top. Melt the chocolate.
2. Allow the chocolate to cool slightly so it’s slightly thicker in texture, this makes it so much easier for coating the cookies.
3. Line a baking tray with grease proof paper. Spoon some of the chocolate on the tray and spread out into a circle, slightly larger than the cookie. Place a cookie on top (this will make the bases of the cookies have a chocolate base). Repeat this for all the cookies.
4. Use a spoon to drizzle chocolate over the cookies and spread it over the entire cookie, over the top and edges until the entire cookie is coated.
5. While the chocolate is still wet, add on some mini vegan marshmallows. Use a kitchen blow torch to lightly toast the marshmallows on top.
6. Place into the fridge until set (approximately 10-20 minutes).
7. Once set, serve and enjoy!