S'mores Cookies

Dry Ingredients

• 1 ½ c. all-purpose flour

• ½ c. cocoa powder

• 1 tsp. baking soda

• ½ tsp. salt

Wet Ingredients

• ½ c. vegan butter (melted)

• 1 c. granulated sugar

• ¼ c. non-dairy milk

• 1 tsp. vanilla extract

• 1 Tbsp. flaxseed meal

Mix-Ins

• 3 oz. vegan marshmallows

• 2 oz. crushed Biscoff Cookies

• additional Biscoff Cookies, broken in half or thirds (for topping)

Instructions

1. Preheat oven to 350°F.

2. In a large mixing bowl, sift together all dry ingredients.

3. In a separate large mixing bowl, mix melted butter and sugar. Once combined, stir in non-dairy milk, vanilla extract, and flaxseed meal.

4. Slowly mix the dry ingredients into the wet until combined. Do not over mix!

5. Fold in crushed Biscoff Cookies and marshmallows. Again, do not over mix!

6. Scoop dough onto a lined cookie sheet.

7. Bake for ~10 minutes.

8. Once cookies are done (a crust has formed, but the cookies are still gooey), remove from the oven and place broken a Biscoff Cookie piece into each cookie.

Notes

• If using full-size marshmallows: While the oven is preheating, cut the marshmallows into ~9 pieces. I cut the marshmallow in thirds and then each piece in thirds. Wet your fingers to prevent marshmallows from sticking.

• I use unsweetened Ripple (pea milk), but any non-dairy milk will work.

• Vegan marshmallow brands: Dandies and Trader Joe's. Yummallo also makes a vegan marshmallow, but be sure to check the label.

• Adding the cookie once removed from the oven will prevent the cookie from burning and will add another texture.

30 July 2021