Breads and Pastries, Recipes
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s’more cookies

s'more cookies

A post shared by Courtney Klumper (@clklumper) on

S’MORES.

Except rearranged into a neat little cookie so that you don’t have to go through the arduous process that is making a s’more. toasting a marshmallow, squishing it between graham crackers with a piece of chocolate, getting melty chocolate and marshmallow goo all over your hands (I know I know, total nightmare….). Okay so s’mores are actually the bomb dot com and I’ve been known to stuff my face with them around a bonfire at the cottage, washed down with a grapefruit Woody’s cooler (this was a different time in my life, gimme a break).

These cookies came together coincidentally: I was buying groceries recently, and the (astronomically expensive) vegetarian marshmallows were on sale. Just as I was browsing the shelves of the fridge at the back of the store, the graham crackers crumbs caught my eye. We went camping a few weeks after this particular grocery trip, and since we wouldn’t have a fire at our site, I thought I’d find an easier to way to enjoy s’mores while we were there.

smorecookie1

 

pretty goddamn delicious by the spoonful

 

smorecookie3smorecookie4s’more cookies (vegan)

makes 21 cookies

1 flax egg (1 tablespoon ground flaxseed + 2 tablespoons water)
6 tablespoons neutral oil (I used safflower)
2 tablespoons almond milk
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla
1 cup all purpose flour
1/2 cup graham cracker crumbs
1 tablespoon arrowroot starch
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt, plus more to put on top
1/2 cup chocolate chips or roughly chopped chocolate
1/2 cup mini marshmallows, halved

Preheat the oven to 350F. Mix the flax egg, oil, white and brown sugar, and vanilla in a large bowl, stirring vigorously until everything is combined. Add all the dry ingredients to another bowl, and whisk thoroughly. Add the dry ingredients to the wet in two or three turns. Add the chocolate and marshmallows. Scoop cookie dough onto a parchment or silpat lined baking sheet. At this point you can refrigerate the dough (which will lend to a puffier cookie), or bake immediately for 9-10 minutes (with the result being a thinner and chewier cookie). Do whatever floats your boat, keeping in mind that the chilled dough will need to bake for about a minute longer.

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