Preheat your oven to 180°c and line your muffin/cupcake tin. Set aside while you make the cake batter.
Begin by creaming together your butter, oil, and sugar until smooth. Then mix in your milk – it might look as though it curdled but that's normal.
124 g Vegan butter, 200 g Light Brown sugar, 1 tbsp Vegetable oil, 220 ml Plant-based milk
Add the flour and Xanthan Gum and mix in gently with a whisk. Finally, fold in your chopped chocolate and marshmallows leaving 1/4 for the top of the cookies.
300 g Gluten Free flour, 1 tsp Xanthan Gum, 100 g Vegan chocolate, Vegan Marshmallows
Using an ice cream scoop, scoop the batter into your cupcake cases filling it close to the top. And sprinkle with a few more marshmallows.
Bake for 10 mins and they should be slightly golden in color and the marshmallows roasted. A skewer should also come out clean when inserted into the center.
Allow the cookies to cool on the tray for 5 mins so they can further bake. Finally enjoy with a glass of plant-based milk, tea, or whatever you fancy!