S’mores Cookies
Make the most of Bonfire night and indulge in a tasty twist on the classic s’more without the fiddle and mess (perfect for the little ones). Cosy up after the fireworks with a tasty tummy-warming s’more cookie, made with velvety vegan milk chocolate and gooey vegan marshmallows, and start the festive season off with a […]
Make the most of Bonfire night and indulge in a tasty twist on the classic s’more without the fiddle and mess (perfect for the little ones). Cosy up after the fireworks with a tasty tummy-warming s’more cookie, made with velvety vegan milk chocolate and gooey vegan marshmallows, and start the festive season off with a bang.
Makes about 24 large cookies
Ingredients:
- 460g self raising flour
- 250g vegan spread/ butter
- 300g soft brown sugar
- 2 tbsp soya milk
- 2 tsp vanilla extract
- 1 tsp salt
- 100g vegan milk chocolate, chopped
- 75g vegan marshmallows, cut into small pieces
Method:
- Cream together the sugar and spread and then mix in the vanilla extract.
- Add the flour and salt and mix until it is all combined, adding the soya milk part way through the mixing. You should end up with a soft but not too sticky dough.
- Stir in the chopped chocolate and marshmallows and mix until distributed evenly.
- Scoop out heaped tablespoons of mixture and form into balls. Place on a lined baking sheet and flatten slightly with your hand. They will spread a lot so leave plenty of room between cookies. If you wish you can press any extra chocolate pieces in to the top.
- Bake at 180C for 10 minutes until the edges are just beginning to brown.
- Cool on the tray for a few minutes before transferring to wire racks.
- These are very sweet as they are but if you are feeling extra decadent then you can eat them with
- extra marshmallows and melted chocolate on top.
They pair wonderfully with the tropical Pink Grapefruit & Guava Kombucha!
Recipe by Mairi Rivers aka Ginger Vegan
