Step 1

Prepare 2 cookie sheets with parchment, not a silicone baking mat (they make the cookies spread too much).

Step 2

At a medium-high speed, cream together dairy-free butter, white sugar and brown sugar for about 3 minutes. (in a stand mixer you can use the paddle attachment.) Scraping down the side of the bowlas necessary.

Step 3

Add aquafaba and vanilla and beat for 8 minutes on high, scraping down sides of thebowlas necessary.

Step 4

At a low speed, start to add in the flour, baking powder, baking soda, and salt, and mix until the dough just comes together about 1 minute.

Step 5

Add cornflakes and chocolate chips, and mix on low until just mixed, about 30-45 seconds.

Step 6

Gently stir in the marshmallows.

Step 7

Using a large 2¾-ounce scoop, or a regular cookie scoop portion out the dough

Step 8

onto the prepared cookie sheets, at least 4 inches apart* (see note). Press down the top to flatten them and cover with plastic wrap.g

Step 9

Freeze for a minimum of 1 hour.

Step 10

Preheat oven to 350F.

Step 11

Bake cookie dough for 18 minutes., rotating the cookie sheet halfway through.

Step 12

The cookies are ready when the edges are browned on edges and golden in the center.

Step 13

Let the cookies cool completely on the cookie sheet.