Marshmallow-Stuffed Cookies on a Stick (Vegan, Gluten Free)

A Jerry James Stone Recipe




  • 1 box Enjoy Life Mini Cookies
  • 4 teaspoons agar-agar powder
  • ½ cup water
  • 1 cup sugar
  • ¼ cup aquafaba (chickpea brine)
  • 1 tablespoon vanilla extract
  • ¼ teaspoon cream of tartar
Jump to instructions
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes


  • Add 1/4 cup of water to the 4 teaspoons of agar-agar powder and mix well, set aside.
  • Add 1 cup of sugar and the remaining water to a small sauce pan and warm it over a medium-low heat. Gently mix until the sugar has dissolved.
  • Bring the sugar mix to a boil and then add in the agar mixture, mixing well. Increase the heat to keep the mixture boiling.
  • While the sugar mixture boils for 2 minutes, add 1/4 cup aquafaba and 1/4 teaspoon cream of tartar to a large mixing bowl. Beat the mixture until it is frothy.
  • Once the sugar mixture has fully boiled for a few minutes, slowly add it to the aquafaba mixture, while beating at the same time. Beat the mixture until it is fluffy like marshmallow cream.
    Marshmallow Stuffed Cookies on a Stick 2
  • Add the cream to a piping bag. Pipe a dab of cream on a cookie, place the stick, and then cover the stick line with more cream. Then top off with another cookie.
  • Do this for all the cookies and then let them sit for about an hour for the cream to firm up. Enjoy!
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