Gooey s’mores cookies. Three words that simply deserve to be together!
These awesome treats are soft, chewy and irresistibly gooey, and outrageously easy.
Throw everything into a bowl, shape them into balls and you’re pretty much there.
You’ll find vegan marshmallows in most health food stores, or you can order them online.
And don’t forget our debut cookbook So Vegan in 5 is out now!
The book features over 100 super simple 5-ingredient recipes, making it easier than ever before to cook delicious vegan food.
Enjoy!
Roxy & Ben
Gooey S’mores Cookies 🍪
Posted by So Vegan on Tuesday, 1 January 2019
S'mores Cookies
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Ingredients
100g (3.5oz) light brown sugar- 150g (5.3oz) dairy-free margarine
- 180g (6.3oz) self raising flour
- 6 Biscoff biscuits
- 90g (3.2oz) dairy-free dark chocolate chips
- 50g (1.7oz) vegan marshmallows
Instructions
- Preheat the oven to 180°C / 350°F fan-assisted and line 2 large baking trays with baking paper.
- Cream the sugar and margarine together in a mixing bowl. Then stir in the self-raising flour until combined.
- Break up the Biscoff biscuits with your hands into small pieces and add them to the mixing bowl along with the chocolate chips. Cut the marshmallows into 1cm pieces and add them to the mixing bowl, then stir everything until fully combined.
- Take a handful of the cookie mixture and roll it into a ball, then place it onto the lined baking tray. Repeat with the remaining cookie mixture, leaving a 4-6cm space (2 inches) between each cookie ball. You should be left with 6-8 balls.
- Bake in the oven for 12-15 minutes, until the cookies are golden brown.
- Transfer the cookies to a cooling rack and leave to cool for 5 minutes so that they firm slightly. Then get stuck in! These are best eaten warm.
10 comments
Hello! I’d love to make these for my children, but I cannot find self rising flour in the area I live in. Any idea how to substitute with regular flour? Thanks!
To make your own, all you have to do is combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
Hey Sarah, Eriel is exactly right. Self-raising flour is simply a combination of plain flour and baking powder. Eriel’s measurements sound about right – you might not need the salt, but we haven’t tried so worth a go. Good luck!
Would you be able to convert the grams to cups/tablespoons and teaspoons? I did one batch guesstimating the measurements and haven’t completely mastered it yet. Thanks!
Hey Eriel, we didn’t measure in volume at the time but when we have a minute we’ll try to give it a go and report back! Thanks!
Thanks so much! I’ve tried making these a few times with US measurements but haven’t perfected it yet
Hi Ben & Roxy, is this edible if I don’t bake? I mean, if I recreate this recipe as s’mores cookie dough.
Hey Raslene! Well, we’ve been known to eat this as cookie-dough while we’re cooking the recipe and everything was fine! But we haven’t served it as cookie dough, so we wouldn’t necessary recommend serving it like that (the uncooked baking powder in the SR flour might not be a very nice taste if you eat a lot of it!).
Thanks for replying! Yes, I thought about it, too! Maybe a substitute of SR flour to almond flour, could make it better?
Yes it’s worth a go!