+GFO
These cookies are a spin on my favorite chocolate cookie base, but are PACKED with scrumptious s’more goodness in every bite. The ooey-gooey marshmallows, the rich dark chocolate and the crunch of buttery graham cracker … excuse me while I wipe the drool off my keyboard. But seriously, these are a crowd-pleasin’, sweet-tooth-satisfying, chocolate-lover’s dream cookie. They’re perfect for sharing and giving as gifts … or hoarding. Plus, since I reduced the sugar by nearly half, they’re a little easier to recover from when you DO eat seven of them. —AS
MAKES ABOUT 20 COOKIES
2 cups (250 g) all-purpose flour or all-purpose GF flour mix
⅔ cup (73 g) cocoa powder
1 tsp baking soda
½ tsp xanthan gum (optional and only necessary if your GF flour mix has none)
½ tsp salt
½ cup (110 g) coconut oil, softened
1 cup (235 ml) maple syrup
1 tbsp (7 g) and 1 tsp ground flaxseed
½ cup (120 ml) dairy-free milk
2 tsp (10 ml) vanilla extract
¾ cup (135 g) chocolate chips
¾ cup (67 g) crushed vegan-friendly graham crackers
¾ cup (37 g) mini vegan marshmallows or regular-size marshmallows, quartered
Preheat the oven to 350°F (177°C).
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, xanthan gum (if using) and salt until well mixed. Set it aside.
In a mixer or with hand beaters, cream together the softened coconut oil and maple syrup. Add the ground flaxseed, milk and vanilla extract, and mix until totally combined. Add the dry ingredients to the wet mixture about a cup (125 g) at a time, mixing them together until all of the dry ingredients are completely incorporated into the wet and a soft dough forms. Pour in your chocolate chips, crushed crackers and marshmallows, and use a wooden spoon or spatula to work them into the dough.
Using an ice cream scoop or a spoon, scoop 1-inch (2.5-cm) balls of dough onto a greased cookie sheet about 2 inches (5 cm) apart. Bake for 10 to 12 minutes, until the edges are crisp and the ’mallows begin to brown. Remove them from oven, move to a cooling rack and allow them to cool. Once cool, they can be moved to a plastic bag or airtight container and stored for about a week. Frozen, they’ll be good for several months—then you can pull out just one at a time instead of having an entire batch at your disposal. I never get that far.