1cupgluten-free flour (120 g)or swap for all-purpose flour
1pinchsalt
½teaspoonbaking powder
2tablespoonplant milk
¼cupsdark chocolate chips (45 g)
¼cupvegan marshmallowsor 3-4 large ones
Instructions
Place the butter at room temperature into a mixing bowl and cream it together with sugar and vanilla using an electric mixer.
In a separate bowl, sift the dry ingredients: flour, salt and baking powder.
Whilst mixing, slowly add the dry ingredients into wet ingredients. Add the plant milk and mix until just about combined.
Using a spatula, fold in the vegan chocolate chips. Place the cookie dough into the fridge for 30 minutes.
Scoop out the cookie dough with an ice cream scoop or spoon. Shape it into a cookie dough ball with your hands and press a thumb into the middle to create a little cave.
Place a vegan marshmallow (half) inside and cover the marshmallow with the surrounding cookie dough. Repeat until you have 6-8 cookies.
Place the cookies onto a lined baking tray or a cookie sheet and chill in the fridge for 2 hours. In the meantime, preheat your oven to 350°F (180°C).
Transfer the cookies to the oven and bake them for 14-16 minutes or until the marshmallow has become gooey and the cookie edges golden.
Remove from the oven and let them cool down for 20 minutes before carefully removing the gooey cookies from the baking tray.
Notes
Storage - You can store the cookies in an airtight container for up to 7 days.
Reheating the cookies - If you want your cookies to have extra gooey marshmallows, place a cookie onto a plate and briefly heat it in the microwave for 20 seconds until soft.
Marshmallows - if you're using full-size marshmallows, cut them in half before you add them into the cookie dough. That may they have a more manageable size. If you're using vegan mini marshmallows, you can add 2-3 to each cookie.
Vanilla paste - you can use vanilla powder or vanilla extract.
Flour - you can use all-purpose flour if you're not making these cookies gluten-free
Light brown sugar - swap light brown sugar for caster sugar or coconut sugar. If you have nothing else to hand, you can also use white sugar, but the darker sugars give you a more caramelized crisp cookie that's gooey on the inside, whereas the white sugar would be a tougher cookie.
Vegan Butter - you can swap this for vegan margarine, or use coconut oil, but it will change the texture of the cookies, so I'd only recommend doing that as a last resort.
Don't skip the chilling times for the cookies! Placing the cookies into the fridge is vital to get ultimately gooey and crisp cookies, so I recommend sticking to the schedule. If you're preparing these cookies in advance, you can keep the cookie dough in the fridge longer and just keep it at room temperature for 10 minutes before scooping. Once they're in cookie shape and chilled for at least 2 hours, you can move them into the oven straight away.
Keyword smores, smores cookies, vegan smores, vegan smores cookies