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:

  1. Cream together the sugar and spread and then mix in the vanilla extract.
  2. 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.
  3. Stir in the chopped chocolate and marshmallows and mix until distributed evenly.
  4. 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.
  5. Bake at 180C for 10 minutes until the edges are just beginning to brown.
  6. Cool on the tray for a few minutes before transferring to wire racks.
  7. These are very sweet as they are but if you are feeling extra decadent then you can eat them with
  8. extra marshmallows and melted chocolate on top.

They pair wonderfully with the tropical Pink Grapefruit & Guava Kombucha!

Recipe by Mairi Rivers aka Ginger Vegan

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what is kombucha?

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