Vegan Chocolate Chip Marshmallow Filled Sandwich Cookies (with a secret ingredient!)

This recipe uses water from canned chickpeas as an egg replacer! Sounds weird - but it works!! No beany flavor either. These cookies are really chewy and super delicious! Chocolate Chip Cookies: 1/2 cup vegan butter at room temperature 1/2 cup packed brown sugar 1/4 cup organic unrefined granulated sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon sea salt 1 teaspoon vanilla extract 3 tablespoons chickpea water (from canned chickpeas) 1 cup organic all purpose unbleached flour 1 cup vegan chocolate chips Preheat the oven to 350 degrees F. In a mixing bowl, cream the butter and the sugars together. Add the baking powder, baking soda, salt, vanilla and chickpea brine. Beat to combine. Add the flour and beat until mixed. If the cookie dough seems too wet, add an additional tablespoon of flour and mix till combined. Add chocolate chips. Spoon rounded tablespoons onto a baking sheet. Bake for 10-12 minutes or until golden. Let cool on baking sheet for 1-2 minutes. Let your cookies cool completely and fill them with vegan marshmallow filling! Marshmallow Filling: 1/2 cup chickpea water 1/2 tsp guar gum 1/8 tsp cream of tartar 1/2 cup powdered sugar 1/2 tbs cocoa or vegan hot chocolate 2 teaspoons vanilla Combine chickpea water, guar gum, and cream of tartar in a large bowl. Beat with a handheld mixer for two minutes, until the mixture looks soft and fluffy. Add powdered sugar, cocoa and vanilla and beat on high for five minutes, until the mixture is stiff and sticky. Recipes adapted from vedgedout.com (cookies) and seitanismymotor.com (marshmallow filling). Come visit me on tumblr! http://veganfoody.tumblr.com