MARCH COOKIE OF THE MONTH: S’MORE COOKIE

If you’re looking for a soft and chewy cookie look no further.  The marshmallows give this cookie some fluffiness, but it’s a little crispy as well.  It’s like eating a s’more without having to toast the marshmallow and assemble it!  Just pop these babies in the oven and let the magic happen!  So good!

Preheat oven to 375F

Prepare flaxseed egg:  Mix ground flaxseed and water and let sit for 15 minutes to gel.

  1.  Beat butter, sugars, baking soda and salt until creamy.  Add eggs and vanilla, continue beating.  Stir in coconut flour until mixed.
  2. Fold in marshmallows.
  3. Scoop out a heaping tablespoon of dough for each cookie onto lined baking sheet.
  4. Press dough with fingers to flatten slightly and form cookie.  Bake for 12 minutes.  Marshmallow will be slightly golden and crisp.  Cool completely.

Prepare chocolate drizzle:

Microwave chocolate chips and nut butter in microwavable bowl.  Stir well until smooth.

Drizzle chocolate over cookies.  Place in refrigerator until chocolate sets, approximately 15 minutes.

Print
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S’MORE COOKIE

  • Author: Carla's No Place Like Home
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 mins. + 15 mins.
  • Yield: 24 1x
  • Category: dessert/snack
  • Method: bake
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

If you’re looking for a soft and chewy cookie look no further.  The marshmallows give this cookie some fluffiness, but it’s a little crispy as well.  It’s like eating a s’more without having to toast the marshmallow and assemble it!  Just pop these babies in the oven and let the magic happen!  So good!


Ingredients

Scale

Cookie dough ingredients:

  • 2 flaxseed eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
  • ½ cup vegan butter
  • ½ cup brown sugar
  • ½ cup coconut sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pure vanilla extract
  • ¾ cup coconut flour
  • ½ cup vegan marshmallows

Chocolate Drizzle:

  • ½ cup of non-dairy semi-sweet chocolate chips
  • 1 teaspoon nut butter (not peanut butter)

Instructions

  1. Preheat oven to 375F
  2. Prepare flaxseed egg:  Mix ground flaxseed and water and let sit for 15 minutes to gel.
  3. Beat butter, sugars, baking soda and salt until creamy.  Add eggs and vanilla, continue beating.
  4. Stir in coconut flour until mixed.  Fold in marshmallows.
  5. Scoop out a heaping tablespoon of dough for each cookie onto lined baking sheet.
  6. Press dough with fingers to flatten slightly and form cookie.
  7. Bake for 12 minutes.  Marshmallow will be slightly golden and crisp.
  8. Cool completely.

Prepare chocolate drizzle:

  1. Microwave chocolate chips and nut butter in microwavable bowl.
  2. Stir well until smooth.
  3. Drizzle chocolate over cookies.
  4.   Place in refrigerator until chocolate sets, approximately 15 minutes.

Notes

Ingredient brands used:

Bob’s Red Mill:  ground flaxseed, baking soda, gluten-free flour, coconut flour

Enjoy Life Foods:  diary free semi-sweet chocolate chips

Simply Organic:  pure vanilla extract

Wholesome Foods:  brown sugar

Earth Balance:  vegan butter

Dandies:  vegan marshmallows

Nuts to You Nut Butter:  nut butter

 

 

Keywords: vegan/gluten-free cookie, s'more cookie, vegan marshmallow cookie, vegan dessert, gluten-free dessert

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