Jumbo S’more Cookies
Since I’m not a huge camping person myself, I always find ways to bring the magic of the campground to the sweet comfort of my home and these cookies are one of them. I wanted to bring the magic of honey graham crackers, milk chocolate, melted marshmallows but make it vegan, gluten free with no campfire necessary.
More marshmallow, more chocolate, more gooey, and more melty is always a good thing. This recipe has all of that and s’more! All plant based, gluten free, and made with without refined sugar, its hard not to fall in love with these cookies. I love this recipe because I took one of my favorite summer treats, and combined into a jumbo cookie that will make anybody drool over.
Skip the messiness of making a s’more over the campfire, and prep these a day before to have cookies ready to go when the fire starts. Or if you are like me who wouldn’t caught anywhere near to any campsite this summer, you can make these to sit back and relax by the pool instead. So whether you are out in the woods by the campfire or sitting in your own backyard by the kiddie pool, these cookies will be the most delicious treat your tastebuds will snack on all day.
This recipe is:
refined sugar free
gluten free
dairy free
kid and food allergy friendly
the perfect campfire treat
Don’t forget to tag me over on IG @chef_bai and I’ll repost your beautiful S’more cookies for everyone to see!
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Makes about 13-15 jumbo cookies:
The Goods:
4 cups oat flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 flax egg (1 tbsp flax meal + 3 tbsp water)
1 cup softened coconut oil or soft vegan butter
1 1/2 cup coconut sugar
1 tsp vanilla extract
2 cups vegan mini marshmallows
2 vegan chocolate bars
The Method:
Preheat oven to 350.
Grab a large mixing bowl and add the oat flour, baking soda, cinnamon, salt and stir with a fork until everything is fully mixed. Set this dry mixture aside.
In different mixing bowl, make your flax egg by mixing the ground flax seeds and water and letting it sit for 1-2 minutes to gelatinize. After the flax egg is ready, add the softened coconut oil or vegan butter, coconut sugar, vanilla extract into the bowl and mix with a fork until everything is combined. This is the wet mixture.
Slowly 1 cup at a time, add the dry mixture into the wet mixture while stirring with a fork until you get a dough batter.
Next, fold in all the vegan marshmallows and set aside.
Line two large baking sheets with parchment paper. With a 2 inch scooper, scoop 14-15 cookies onto the sheet pan.
Grab your chocolate bars and break off bite size pieces and stick 2-3 pieces into each cookie. Or with a knife, shave the chocolate bars down and sprinkle the chocolate shavings over each cookie.
Bake for 13-14 minutes for softer cookies and 15-16 minutes for harder, crunchy cookies.
Let them cool for 5 minutes before enjoying! Keep the leftovers stored in an airtight container in the fridge for 4-5 days.
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