I picked up a package of Dandies last week at Whole Foods and really wanted to make cookies with them. I’m really not one to go out and create my own recipes. I like to work with a tried and true recipe for a while and then branch out. But I was coming up short on marshmallow cookies, so I decide to take matters into my own hands.
I will say this recipe is not 100% yet. I still want to tweak it, but it was too good not to share.
Vegan S’mores Cookies
makes about 40 cookies
1 cup All Purpose Flour
3/4 cup Whole Wheat Pastry Flour
1/2 cup graham cracker crumbs
1 tsp baking soda
1/2 cup butter
1/2 cup pumpkin
3/4 cup sugar
3/4 cup brown sugar
2 tsp vanilla
2 Ener-G eggs
1 cup chocolate chips
1 cup marshmallows
Preheat oven to 350 degrees Fahrenheit
Mix Ener-G egg and set aside
Beat butter, sugar and pumpkin until creamy. Mix in faux egg and vanilla.
In a separate bowl whisk together flours, graham cracker crumbs, baking soda and salt.
Mix the flour mixture into the wet mixture.
Stir in the chocolate chips.
Drop 1 Tbsp size cookie dough onto cookie sheet.
Bake for 9 minutes.
Place marshmallow on top and bake an additional 4 minutes.
Allow to cool on cookie sheet for 2 minutes, then place on wire rack to cool completely.
I used Ener-G egg replacer, but you could definitely try this with flax.
Next time I make these I want to use more graham cracker crumbs.
I also want to try incorporating the marshmallows into the cookie dough.