These S’Mores Cookies are everything you want from a cookie: Crispy outside, chewy inside, with a delicious sweet and sugary marshmallow center. Irresistible!
*Find this recipe and more in The Mindfulness Issue of VEGWORLD Magazine
S’Mores Cookies
Prep Time
15 minutes
Total Time
27-30 minutes
Yield: Makes 9 big cookies
Credit:
Daniela Lais is a journalist, award-winning cookbook author, chef and baker. Originally from Austria, she currently lives between Portland, Oregon, and Brawley, California. She is the author of ‘Vegan On The Go’ and ‘Easy Vegan Baking’ (Dorling Kindersley). Her books are available worldwide and in different languages. Daniela loves bicycling, traveling, coffee, community, and vegan baking and cooking. She has lived a vegan lifestyle for almost 20 years.
Ingredients
- 3 cups white flour
- 2 teaspoons baking soda
- ½ teaspoons sea salt
- 1 cup coconut oil, room temperature softened
- 2/3 cup apple sauce
- 2 cups cane sugar
- 2 teaspoon vanilla extract
- 1 1/3 cups chocolate chips white and dark
- 18 vegan marshmallows, cut in half
Directions
- Preheat the oven to 375 F.
- In one bowl mix the dry ingredients flour, soda, sea salt.
- In the other bowl mix coconut oil, apple sauce, vanilla extract, and sugar.
- Add the wet to the dry ingredients and knead into a dough.
- Add the chocolate chips and additional milk if needed (3-6 tablespoons).
- With an ice cream scoop make a ball and flatten it. Put half a marshmallow in the middle, shape another ball and flatten it out over it. Push the sides down to close it up.
- Bake for 12 – 15 minutes. When the edges are lightly brown, the cookies are done. Push the middle a bit down when they are still hot. Let them cool down completely.
