This may be the easiest cookie recipe ever. Three ingredients, no baking required? Delicious? Sign me up!
Actually, these cookies are quite nostalgic to me. My Mother made them often when we were
growing up. Of course, she used milk chocolate and non-vegan marshmallows to make them (and she still does). Obviously, I have not eaten one since going vegan. This Christmas they looked so good on the cookie tray I decided to make a vegan version.
I used Ghiradelli semi sweet chocolate chips and Dandies vegan marshmallows quartered to be "mini" sized. The La Choy Chinese noodles just so happen to be vegan anyway- score!
They taste just like the original- nostalgia and all.
Chinese Noodle Cookies
1 5 oz can store bough Chow Mein Noodles (I used La Choy)
1 12 oz package vegan chocolate chips (I used Ghiradelli Semi Sweet)
5 oz vegan marshmallows, cut into "mini" size (I used Dandies)
In a double boiler heat the chocolate until melted and smooth. Place the Chow Mein noodles and marshmallows in a bowl. Pour the melted chocolate over and mix gently until well coated.
Working quickly with an medium cookie scoop, 1/4 cup ice cream scoop or a large spoon place spoonfuls onto a baking sheet lined with wax paper. Put into the refrigerator to set. Serve either cold or at room temperature.
Store in an airtight container lined with wax paper.
Makes about 36 cookies.