Units
Scale
Ingredients
- 1/2 tbsp ground flaxseeds
- 1/2 tbsp water
- 180 g all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cornstarch (aka cornflour)
- 1 cup chopped vegan dark chocolate (163g)
- 10 tbsp salted vegan butter, softened (142g)
- 57 g graham crackers / digestive biscuits
- 10 vegan marshmallows
- 50 g granulated sugar
- 100 g light brown sugar
- 1 tsp vanilla extract
- 1/8 tsp salt (*see notes)
Instructions
- Make flax egg by combining water with ground flax seeds. Set aside for 5 minutes.
- Tear marshmallows in half. Then, chop up the vegan dark chocolate into bite-sized chunks, do the same with the digestives biscuits/ gram crackers.
- Sieve all purpose flour, baking powder, baking soda and cornstarch together. Set aside until needed.
- Using a wooden spoon. beat softened vegan butter with granulated sugar and light brown sugar until light and fluffy. Pour vanilla extract and flaxegg. Mix until combined. Add all-purpose flour, baking powder, baking soda, cornstarch and salt. Fold together until well combined. Fold in chopped up vegan dark chocolate and digestive biscuits/graham crackers.
- Grab around 2 tbsp of cookie dough, roll into a ball then flatten slightly. Place the halved vegan marshmallow in the middle and mould the cookie dough around it. Be sure to leave a chunk of the marshmallow exposed. Place all cookie dough balls on a lined baking tray, then refrigerate for 1 hour.
- Pre-heat oven to 180°C/356°F.
- Transfer all the cookie dough balls onto a plate(*see notes), then grab around 4-5 cookie dough balls and place back onto the baking tray, leaving a 1-inch gap. Using the palm of your hand, press down on the cookie dough balls, flattening them a little. Bake for 11-12 minutes.
- As soon as they're done baking, tap the baking sheet on the counter 1-2 times to flatten them down. Then, with a knife poke and spread the marshmallow to create that ooey-gooey texture.
- Allow cookies to cool on the baking tray for 5-10 minutes, then transfer onto a cooling rack and allow them to cool for a few more minutes. Enjoy warm!
Notes
If using unsalted vegan butter add 1/4 tsp of salt!
Be sure to place the cookie dough balls that are on the plate back into the fridge until needed!
Nutrition
- Calories: 200
Find it online: https://cookingwithparita.com/recipe/smores-cookies/