Vegan S'mores cookies
This vegan friendly tried-and-tested recipe is from here. As Paula explains, most of the ingredients can be found in your favorite supermarket.
- flax seeds can be found in the “healthy”/”food allergy friendly” section of many supermarkets, as well as “a granel” stores
- vegan butter can be found in most supermarkets; a very good brand is Violife, which is sold at Carrefour and BonPreu, but you can find alternatives in Mercadona
- vegan chocolate chips are sold in many places; I get mine from Mercadona
- vegan marshmallows are a bit harder to find; you probably have to get them in vegan stores like somvegans.
- vegan sugar: most sugars are vegan like la Azucarera and so on; however, there are some baking-grade sugars that have egg products included in them, so please be sure to read the labels on all of your ingredients before labeling your food as vegan
- 16 cookies
- 10 minutes
- 12 minutes
Ingredients
Convert imperial/metric measurements
- 1 cup unsalted butter
- 2 tbsp ground flax seed
- 6 tbsp water
- 2/3 cup vegan butter, room temperature
- 1/2 cup vegan cane sugar
- 1/2 cup vegan light brown sugar, packed
- 1 tsp vanilla extract
- 2 1/3 cups all purpose flour
- 3/4 tsp baking soda
- 1 tsp sea salt
- 1 1/3 cup vegan semi-sweet chocolate chips, divided
- 5 vegan graham crackers, crushed
- 1 cup mini vegan marshmallows (or 16-20 large marshmallows)
Directions
- Add ground flax and water to a bowl and stir. Set aside. (This makes flax egg)
- Preheat oven to 375˚F (190˚C). Line baking sheet with parchment paper.
- In a bowl, add softened vegan butter and both sugars. Beat with a mixer (stand or hand) until light and creamy about 2 -3 mins.
- Add in flax egg mixture and vanilla extract. Beat them until combined (about 15 – 20 seconds).
- To the same bowl, add the flour, baking soda and salt and fold with a spatula until combined.
- Add 1 cup chips and all crushed graham crackers and use a spatula to fold in.
- Scoop out 3 tablespoons of dough and push in 5-7 marshmallows. Roll into a ball and place on a baking sheet. Repeat with remaining dough placing 2 inches apart.
- Use the other 1/3 cup chips to add to the top of dough balls.
- Bake the cookies for 12 – 14 mins. It’s important to stick to this time frame so you don’t over bake the cookies. If it seems they need more time, then don’t take them out!
- Remove from oven and let cool for at least 5 mins to set. Store any leftovers in an air tight container.