These are not the prettiest cookies I have ever made. But what they lack in looks they more than make up for in flavor. Seriously, I can’t stop eating them. But, I digress.
I was looking for something to test out my new “Super Flegg” of whipped aquafaba and flaxseed meal. I also had stale marshmallows in the cupboard which are a required ingredient in this cookie. Thus, I had a great place to start. I veganized the recipe by using vegan margarine instead of butter and the Super Flegg for eggs. I also added milk to the ingredients to help with the dryness at high altitude.
After getting the dough mixed I had my concerns. The dough was very dense, in fact I used my hands to incorporate the chocolate chips and marshmallows. I was scared that these would be hockey pucks. Then magic occurred in the oven. The brown lumps that emerged had a wonderful texture reminiscent of, well, campfire s’mores. And the taste was sublime. I had a cookie I could use to showcase the “Super Flegg” and my tummy was happy.
Addictive S’mores Cookies adapted from food52.com
1 cup vegan miniature marshmallows
6 TBS aquafaba (aka chickpea brine)
2 TBS flaxseed meal
1 cup all-purpose flour
1 cup finely crushed graham cracker crumbs
1/2 cup black cocoa powder
1 tsp baking powder
1/2 tsp sea salt
1/2 cup vegan margarine
1/2 cup vegan sugar
1/2 cup dark brown sugar
1 tsp vanilla extract
1 1/2 TBS almond milk
1 1/4 cups dark chocolate chips
Put marshmallows in an uncovered bowl and leave out overnight.
Combine aquafaba and flaxseed meal in a bowl and let sit for 15 minutes to form a flax egg. Whip in a stand mixer for 3 minutes and set aside.
Preheat oven to 350F. In a large bowl, whisk together flour, graham cracker crumbs, cocoa powder, baking powder, and salt. In a stand mixer, cream margarine and sugars. Add whipped flax egg and vanilla to stand mixer bowl and beat until well incorporated. Add almond milk. Slowly add flour mixture, stopping to scrape down sides of bowl. Stop mixing once dough is fully blended and don’t overmix. Stir in chocolate chips and marshmallows and mix evenly.
Chill dough 15 minutes before baking. Spoon heaping tablespoonfuls of dough onto parchment-lined baking sheets and flatten slightly. Bake for 14 to 16 minutes. The cookies should be set on the outsides but still soft in the middle. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling. Makes 30 cookies.
Until next time, happy baking!