These s'mores cookies are soft, gooey and chewy! But most importantly, they are so delicious! I used mini marshmallows and an almond-filled chocolate bar, but any chocolate will work fine!
These cookies are perfect for autumn as they are so comforting and the perfect companion when watching an episode (or several) of Gilmore Girls on those chilly autumnal evenings!
You can find the video on how I made this recipe here, along with many more dairy-free, egg-free and vegan-friendly recipes!
In order to keep this recipe vegan-friendly, be sure to check the labels on all of your ingredients. Marshmallows are not generally vegan, but you can usually always find some down the free-from aisle in most supermarkets! My favourite brands are Free From Fellows, Freedom Mallows or Dandies. However, in this specific recipe, I used the Trader Joe's maple-flavoured mini marshmallows (however, these are not available in the UK).
I used a flax egg as the egg replacer, by simply mixing one tablespoon of flaxseed with three tablespoons of water, and setting aside for 5 minutes before using. However, aquafaba (chickpea brine) is also a great egg replacement! I always use either of these in my bakes, and they work just as well as each other!
- S'MORES COOKIES -
You will need:
- 115g dairy-free butter
- 100g caster sugar
- 75g light brown sugar
- 1 tsp vanilla extract
- 1 flax egg (1 tbsp flaxseeds + 3 tbsp water)
- 250g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate soda
- 1 large bar of dairy-free chocolate
- 100g vegan mini marshmallows
- 6 Biscoff biscuits
Method:
1. Preheat the oven to 180°C and line two baking trays with parchment paper.
2. Add the butter, caster sugar and brown sugar to a large mixing bowl and mix to combine.
3. Add the vanilla extract and flax egg and mix again.
4. Add the flour, baking powder and bicarbonate soda and mix until fully combined.
5. Chop the chocolate bar into small pieces and fold them into the cookie dough.
6. Break up the Biscoff biscuits and add them to the mixture along with the mini marshmallows.
7. Use a cookie scoop to scoop out the cookie dough onto the trays (you should get 9 cookies out of this), separating the cookies as they will grow in the oven.
8. (Optional) Place the baking trays in the freezer for 1-2 hours. This gives the cookies a better result, but it isn’t necessarily essential.
9. Place the baking trays in the oven for 15 minutes. The cookies will be very soft once they come out of the oven, but will harden as they cool
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