Ingredients

• 1 1/3 cup chocolate chips or chocolate chunks (or carob chips)
• 1/4 cup creamy peanut butter
• 3/4 cup cane sugar 
• 1 Teaspoon vanilla extract
• 1/3 cup non-dairy milk
• 1 teaspoon salt
• 1 cup of oatmeal
• 1/4 cup wheat flour
• 2 tablespoons ground flaxseed
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/3 cup mini vegan marshmallows 

Preparation

1. Preheat the oven to 350 degrees F.
2. In a small pot place the chocolate or carob chips, peanut butter, vanilla, milk, salt and sugar. Turn on the heat to  low  and mix everything as the butter and chocolate melt. As soon as a homogeneous mixture begins to form, turn off the heat and continue mixing until the pieces of chocolate or carob are finished melting with the heat of the mixture itself—do not overheat.
3. In a bowl, place the flour and baking powder together with the flaxseed and mix well.
4. Add the chocolate-peanut mixture and carefully form the dough with a spatula.
5. On a baking sheet lined  with parchment paper, put the dough by tablespoons without flattening the cookies. On each mound put a few marshmallows and two or three chocolate chips.
6. Place the cookie sheet in the hot oven and bake the cookies for 15-17 minutes.
7.  the cookies will expand over the course of baking.