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1.
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Preheat the oven to 350 F and line a cookie sheet with a parchment paper or a silicone baking mat.
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2.
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In a small dish whisk together egg substitute and water.
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Set aside.
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3.
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In a large bowl using an electric mixer cream together the sugars and shortening.
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Add the egg mix and vanilla and mix well.
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4.
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In a medium bowl mix 1 cup flour, baking soda, and salt.
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Add 1/2 of these dry ingredients at a time into the wet ingredients and mix to combine.
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5.
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Add the remaining flour 1 tablespoon at a time until the dough becomes stiff and pulls away from the sides of the bowl (this will make a nice dense thick cookie).
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6.
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Fold in the chocolate chips and mini marshmallows.
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7.
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Roll into 1 1/2 2 tablespoon sized balls and place on the cookie sheet spacing them about 2 inches apart.
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I like using a scoop to pack the dough tightly into uniform balls.
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It is important to apply pressure to the balls when shaping them to hold the marshmallows in place.
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8.
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Bake for 8-10 minutes or until the bottom edges of the cookies are just turning golden brown.
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Remove pan from oven and set it on a rack.
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Let the cookies sit for 5 minutes on the cookie tray and then move to a cooling rack 9.
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When cooled, store in an airtight container and enjoy within the next 2-3 days.
