In the last few months I have discovered a few new vegan food products that I either hadn’t tried before or it didn’t exist. Marshmallows were never something I really missed eating over the last 8 years or so, but when I decided to finally pick up a bag of vegan marshmallows I was incredibly surprised. Who knew that they would actually have the taste and texture of the original, gelatin filled product?! And they even melt?!
I decided to try making a s’mores cookie with the marshmallows and they are best eaten warm and gooey. To re-heat just quickly zap them in the microwave, or let it rest on your tea or coffee mug while it’s still steaming hot (which is what I have done a number of times and it works perfectly).
- I used Dandies mini marshmallows for this recipe which you can find at The Mustard Seed Co-op
- The first time I made these without the graham crumbs on top and instead mixed them in with the flour – I much preferred them with the graham crumbs on top. (This is also why you can’t see them in the picture)
- I haven’t tried freezing them yet so I don’t know if they freeze well – let me know if you try it! Just keep in mind they might get eaten before you get a chance..
- These were inspired by a recipe by Dreena Burton – if you want a plain chocolate chip cookie, or a gluten free option, see her recipe!
2 cups whole-wheat pastry flour (or unbleached all purpose, or mixture of the two)
2 tsp baking powder
1 tsp baking soda
1⁄2 cup brown sugar (or coconut sugar)
1⁄2 tsp sea salt
2⁄3 cup pure maple syrup
1⁄2 tsp blackstrap molasses (add a touch more maple syrup if you don’t have molasses)
2 1/2 tsp pure vanilla extract
1⁄2 cup coconut oil, melted (or canola/veg oil)
2⁄3 cup non-dairy chocolate chips
2/3 cup mini marshmallows or chopped marshmallows (Dandies or Sweet and Sara’s)
1/4 – 1/2 cup of graham cracker crumbs
1) Preheat oven to 350°F (176°C). Line 1 or 2 cookie sheets with parchment paper
2) In a large bowl, sift in the flour, baking powder and baking soda. Add sugar, salt and stir until well combined.
3) In a separate medium bowl or mixing cup, combine maple syrup, molasses and vanilla. Stir in the oil until well combined.
4) Add the wet mixture to the dry mixture, along with the chocolate chips and marshmallows. Stir until just combined (do not overmix).
5) Place a large spoonful of the batter on the baking sheet and sprinkle generously with graham crumbs. Leave at least 2 inches between cookies as these do spread quite a bit as they bake.
6) Bake for 10-11 minutes, until just golden. Let cool on the cookie sheet for no more than 1 minute to prevent them from drying out – transfer to a cooling rack.
Makes 18-20 cookies.