Chocolate Sundae Cookies
Craving the perfect blend of gooey marshmallow, rich chocolate, and sweet cherry in every bite? Look no further than these Chocolate Sundae Cookies. Combining the classic sundae toppings of marshmallows, cherries, and chocolate in a delicious vegan cookie, these treats are sure to impress at any gathering or simply satisfy your sweet tooth.

With just a few simple ingredients, this recipe brings all the flavors of a chocolate sundae into cookie form. Best of all, it makes a batch of 48 cookies, perfect for sharing—or indulging yourself!
Why You’ll Love Chocolate Sundae Cookies
- Sundae Flavors in a Cookie: Marshmallows, chocolate, and cherries in every bite.
- Vegan & Gluten-Free Option: You can use vegan and gluten-free alternatives without sacrificing taste.
- Crowd-Pleaser: This recipe makes 48 cookies, making it perfect for parties or large gatherings.
- Fun and Easy to Make: Great for a family baking session or a fun project with kids.
What You Need to Make Chocolate Sundae Cookies
- 1 jar dye-free maraschino cherries (Tillen Farms recommended)
- 1 bag Dandies marshmallows, halved
- 2 tablespoons flax meal mixed with ¼ cup water
- 1 cup vegan butter
- 2 cups organic cane sugar
- 3 ½ cups all-purpose flour or gluten-free 1-to-1 baking flour
- 1 teaspoon baking soda
- 1 cup fair-trade baking cocoa (Equal Exchange recommended)
- 2 pinches sea salt
- 2 teaspoons vanilla extract
- ½ cup unsweetened soy or almond milk
- 1 (10-ounce) bag vegan chocolate chips
How To Make Chocolate Sundae Cookies
- Preheat the Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Prepare the Toppings: Cut the marshmallows in half and set them aside. Drain the maraschino cherries, remove the stems, and pat them dry with a paper towel. Cut the cherries in half and set aside.
- Make the Flax Egg: Mix the flax meal with water and let it sit for 5 minutes until it thickens.
- Cream the Butter and Sugar: In a stand mixer, cream the vegan butter and cane sugar together until fluffy.
- Mix the Dry Ingredients: Add the flour, baking soda, cocoa powder, and sea salt to the creamed mixture. Stir until well combined.
- Add the Wet Ingredients: Pour in the soy or almond milk, vanilla extract, and the flax egg. Mix until a sticky dough forms, but be careful not to overmix.
- Shape the Cookies: Scoop out 1 tablespoon of dough at a time, roll it into a ball, and place it on the prepared baking sheet. Leave about 2 inches between each cookie. Alternatively, use a cookie scoop and skip rolling.
- Bake and Add Toppings: Bake the cookies for 5 minutes, then press a marshmallow half onto the top of each cookie. Bake for an additional 4 minutes until the marshmallows puff slightly. Remove from the oven and transfer to a cooling rack.
- Dip in Chocolate: Melt the vegan chocolate chips using a microwave or double boiler. Dip the top of each cookie, covering the marshmallow, and immediately top with a cherry half.
- Let Set: Let the cookies sit for 1 hour until the chocolate sets. You can refrigerate them to speed up the process.
Commonly Asked Questions
Can I make these cookies gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free 1-to-1 baking flour for a gluten-free option without compromising the flavor or texture.
What can I use if I don’t have flax meal?
If you don’t have flax meal, you can substitute it with chia seeds mixed with water in the same ratio, or use a store-bought egg replacer.
Can I use regular marshmallows instead of vegan ones?
Absolutely! If you’re not following a vegan diet, feel free to use traditional marshmallows.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for a longer shelf life.

Chocolate Sundae Cookies
Ingredients
- 1 jar dye free maraschino cherries I use Tillen Farms
- 1 bag dandies marshmallows halved
- 2 tablespoons flax meal mixed with 1/4 water
- 1 cup vegan butter
- 2 cups Organic Cane Sugar
- 3 ½ cups all-purpose flour or gluten free 1 to 1 baking flour
- 1 teaspoon Baking Soda
- 1 cup fair trade baking cocoa I use equal exchange brand
- 2 pinches sea salt
- 2 teaspoons vanilla extract
- ½ cup unsweetened soy or almond milk
- 1 10 ounce bag vegan chocolate chips
Instructions
- Preheat oven to 350 F, line a baking sheet with parchment paper.
- Cut marshmallows in half, set aside. Drain cherries, remove stems and dab off extra moisture with a paper towel. Cut cherries in half, set aside.
- Mix the flax meal with water and set aside for 5 minutes, until thickened.
- In a stand mixer cream butter and sugar together. Add flour, baking soda, cocoa and salt until well combined. Add the milk, vanilla and flax egg to the creamed mixture, combine. A sticky and thick dough will form, do not overmix.
- Scoop dough out 1 leveled tablespoon at a time and roll into balls, place on baking sheet with 2 inches between cookies. If you have a small cookie scoop you can skip rolling into balls and just lay flat side on parchment. Bake 5 minutes, add marshmallow half, sticking it into the top of the cookie and bake 4 more minutes until the marshmallow puffs up just slightly. Remove from oven, transfer to a cooling rack and let cool completely.
- Melt chocolate chips in microwave or double boiler. Dip the top of each cookie in chocolate to coat the marshmallow. Top each marshmallows with a cherry.
- Let sit for 1 hour for the chocolate to set, transfer to the refrigerator to speed the process up if need be.