I have always loved a good s’mores made over a campfire. But did you know that marshmallows are made with gelatin, which is derived from collagen inside animal’s skin and bones. They aren’t only not vegan, but they aren’t even vegetarian! So finding vegetarian friendly marshmallows can sometimes be a challenge, but luckily we are seeing “Dandies” Marshmallows appearing more and more frequently in grocery stores. Since I’m not fortunate enough to have regular campfires, I decided to test out some S’mores cookies and see how they compared. Although not as spectacular as a warm and gooey s’more right from the campfire, these cookies still stack up quite well.
- 2 2/3 cups whole wheat pastry flour
- 2 teaspoons cornstarch
- 3/4 teaspoon baking soda
- 1 cup vegan butter, softened (I used Becel vegan butter)
- 1 cup packed brown sugar
- 1/2 cup organic cane sugar sugar
- 1 tablespoon ground flax seeds and 3 tablespoons of water
- 1 tablespoon vanilla extract
- 1 cup vegan chocolate chips
- 1 cup vegan mini marshmallows
- 1 cup vegan graham crackers, crushed and crumbled
I started by preheating my oven to 350 and setting aside 2 baking sheets lined with parchment paper.
In a large bowl mix flour, cornstarch and baking soda, then set aside.
In a mini bowl, mix together the ground flax and the water, stir and let it sit. This will act as the “egg” for the cookies.
In a medium sized bowl, mix together the butter, sugars, vanilla and the thick substance that was the flax and water mixture.
Gradually mix the dry and wet ingredients together and then add the chocolate chips, marshmallows and graham cracker crumbs. Roll into balls about the size of a tablespoon and sit them on the baking sheet, spaced generously form each other. Bake for 12-14 minutes (Mine took closer to 14), when they start to golden they are ready. They will set once they are taken out of the oven. This recipe made about 24 cookies.