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Vegan Mallomars

Name: Vegan Mallomar Cookies
Prep time: 40 min
Cook time: 10 min
Total time: 110 min
Ingredients: 1 cup all-purpose flour; ¼ cup powdered sugar; ⅓ teaspoon salt; ½ cup vegan butter (chopped into cubes); 1 ½ tablespoons vodka ((chilled) (see notes)); ½ cup aquafaba; ½ teaspoon cream of tartar; ⅔ cup granulated sugar; ⅓ cup water; 1 tablespoon agar agar powder; 1 teaspoon vanilla extract; 1 ½ cups dairy-free chocolate chips; 1 tablespoon coconut oil

by Marly McMillen

Posted 10/15/25

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These homemade Vegan Mallomars are chocolatey, gooey, and totally irresistible—no gelatin, no dairy, just nostalgic goodness made plant-based!

Prep Time 40

Cook Time 10

Chill Time 1

Total Time 1 50

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You know those nostalgic treats that instantly take you back to childhood? Mallomars were that cookie for me. That perfect bite of tender shortbread, pillowy marshmallow, and rich chocolate coating was basically dessert magic. So naturally, I had to create a vegan version that checks all those boxes—no dairy, no gelatin, no problem! This vegan mallomars recipe is everything I hoped for: melt-in-your-mouth marshmallow, crisp cookie base, and a silky chocolate shell. And best of all? They’re surprisingly fun to make!

Whether you’re here because you’ve been wondering are Mallomars vegan? (spoiler alert: Nabisco’s aren’t!) or you’re just looking for a dreamy new plant-based treat, you’re in for something special.

In This Post show

Fun Childhood Treat Veganized!

I’ve been tinkering with homemade marshmallows for a while now, trying to land that exact squish-meets-melt texture. The first time I paired my aquafaba-based marshmallow with a flaky cookie base and dunked it in silky chocolate, I knew I had something truly delicious. These cookies feel fancy and fun, but still cozy and nostalgic—like an upgraded lunchbox treat that grew up and got sophisticated (but stayed super sweet).

They’ve become a must-make in our kitchen, especially when I want to impress plant-based skeptics. One bite and they’re hooked.

Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

All-purpose flour – Stick to unbleached for the best flavor. Spoon and level to avoid packing too much into your cup.
Powdered sugar – Adds a tender texture to the cookie base. Sift if lumpy.
Salt – Just a pinch, but don’t skip it—it balances the sweetness.
Vegan butter – Go with a high-fat brand like Miyoko’s or Earth Balance for the best results.
Vodka – Helps create flakiness without adding flavor. You can substitute water if needed.
Aquafaba – Use the liquid from canned chickpeas (unsalted is best). Chill it first to help it whip better.
Cream of tartar – Stabilizes the whipped aquafaba and helps it hold shape.
Granulated sugar – Provides sweetness and structure in the marshmallow.
Water – Used to dissolve the agar agar with the sugar.
Agar agar powder – A vegan gelatin substitute, often found in the international aisle or online.
Vanilla extract – Use pure extract for the richest flavor.
Dairy-free chocolate chips – Go with semi-sweet or dark; Enjoy Life is a great vegan option.
Coconut oil – Helps thin the chocolate for easier coating.

Several vegan mallomars one with a bite taken out tilted against another cookie.

How to Make Vegan Mallomars

When I first set out to make these Vegan Mallomars, I thought it might be a complicated process—but once I broke it down into simple steps, it actually became kind of fun. There’s something so satisfying about watching these cookies come together—from the buttery base to that glossy marshmallow swirl and final chocolate dip. Here’s exactly how I do it.

Step One: Make the Cookie Base

I start by pulling out my food processor—my secret weapon for easy cookie dough. I toss in the flour, powdered sugar, and a pinch of salt, then pulse a few times to blend.

Next comes the vegan butter. After a few more pulses, the mixture looks like coarse crumbs, and that’s when I drizzle in a little chilled vodka. (It helps the dough hold together without making it tough—don’t worry, it bakes out!)

Once it’s ready, you can roll and cut the dough into neat rounds, but honestly, I’ve found an easier way. I pinch off small pieces, roll them into balls, and flatten them using the bottom of a glass dipped in flour. It’s quick, and the cookies come out perfectly even.

Then they go into the oven until they’re lightly golden around the edges.

A hand presses a ball of dough under a glass to create a small circle of cookie dough for baking.

Step Two: Whip the Marshmallow

This is where the magic happens. I add the aquafaba (that’s the liquid from a can of chickpeas!) and cream of tartar to my stand mixer and let it whip away until stiff peaks form.

It usually takes about 7 to 10 minutes, so I use that time to make the sugar syrup. In a small saucepan, I combine sugar, water, and agar agar, then bring it to a boil and simmer for a couple of minutes.

Here’s the key: once that syrup is ready, I slowly drizzle it into the whipped aquafaba while the mixer is running.

The mixture starts to transform into this glossy, marshmallowy cloud right before your eyes. A splash of vanilla at the end makes it smell heavenly.

Step Three: Pipe and Chill

With the marshmallow ready, I transfer it quickly to a piping bag. It sets fast, so you’ll want to work efficiently here.

I pipe a tall, fluffy swirl onto each cooled cookie, then pop the tray into the fridge for about 30 to 45 minutes to let them firm up. (If I’m impatient—which I usually am—I’ll use the freezer for a quicker chill.)

Marshmallow cream is being piped onto fop of baked cookies.

Step Four: Coat with Chocolate

Finally, the best part, the chocolate. I melt chocolate chips with a bit of coconut oil until smooth and glossy. You can drizzle the chocolate over the cookies or dip each one entirely for that classic Mallomar look. I like to set them on parchment paper and chill them again until the chocolate is firm and shiny.

And that’s it…homemade Vegan Mallomars! Every bite has that perfect mix of crunchy cookie, fluffy marshmallow, and rich chocolate shell. Honestly, they’re even better than the original.

Tips & Hacks

Pipe marshmallow quickly—once it cools, it sets fast.
Use a cookie scoop for even-sized dough balls.
If the chocolate thickens, reheat gently in the microwave.
Add sprinkles or crushed nuts before the chocolate sets for a festive touch.

Equipment You’ll Need

Electric mixer or stand mixer (a must for whipping aquafaba!)
Food processor (makes the dough easy)
Piping bag or zip-top bag (for marshmallow swirls)
Double boiler or microwave-safe bowl (for chocolate)

Storage Tips

Store your Vegan Mallomars in an airtight container in the fridge for up to 1 week. Want to keep them longer? Freeze them in a single layer until firm, then store in a freezer-safe container. Thaw in the fridge before serving for the best texture.

Recipe Test Kitchen: Behind the Scenes

During testing, the biggest challenge was getting the marshmallow layer to hold its shape without gelatin. Adding agar agar to the hot sugar mixture was the game-changer. It gave the marshmallow just enough structure to stay fluffy but firm.

I also tested cookie bases with and without using a rolling pin. To use a rolling pin, I placed the dough between two pieces of parchment paper, rolled it out thin, and cut it with a round cookie cutter.

This works, but the dough gets sticky. Chilling after rolling it is a great way to fix that.

A hand uses a round cookie cutter to cut cookie dough into circles.

However, I found I really preferred pinching off a piece of the dough, rolling it into a ball, and then pressing it flat with the bottom of a glass. This seemed easier to me and avoided the hassle of the rolling pin. That’s just my preference!

Lastly, I found that dipping the entire cookie in chocolate (vs. drizzling) gave the best snap and most authentic Mallomar feel.