Vegan S’more Cookies, Gluten Free

No campfire needed for these chewy  S’mores Cookies loaded with flavor and nutrients!  Dairy-free, egg free and gluten free – and no one will know!  They are that good.. These are THE cookies for all your warm weather get togethers!

Hi Everyone! This is Chelsea Tatum, one of Cindy’s mentee’s in the Registered Dietitian Mentorship Program.and I’m here to share this yummy recipe I developed.

Nutrition Tips

This cookie has an almond butter base.  Besides tasting amazing in these cookies, almond butter supplies more nutrients than vegan butter.  In this recipe, almond butter gives 14 grams more protein and 6 grams more fiber.  It is an excellent source of vitamin E, plant protein and heart  healthy monosaturated fats.  It also provides potassium, calcium, manganese, and magnesium.

I originally tried this recipe with vegan butter. I found the cookies were even better using almond butter.  But if you are nut allergic, vegan butter will work.

Cindy used oat flour for hers. If you use oat flour, add another gram of fiber and protein per cookie.

To make this recipe fully vegan, choose honey-free graham crackers and vegan marshmallows.  If you are just avoiding eggs and dairy, it will save you  some money to use regular marshmallows and grahams.   Just  keep reading the labels.

Ingredients and Substitutions

• Flax Eggs – This recipe uses less water than traditional flax eggs since this is a cookie. Use pre-ground flax or grinding your own flax seeds. You’ll get more omega 3 fatty acids if you grind your own. If you buy pre-ground be sure to store in the freezer.
• Almond Butter – you can use vegan butter if you are allergic to nuts.
• Gluten Free Flour – I used Bob’s Red Mill gluten-free flour, but you could substitute any gluten-free flour or regular if you are not gluten-free. Oat flour also works well in this recipe  (This is how Cindy made them).
• Coconut sugar – contributes to that roasty s’mores depth of flavor, but you can always substitute regular or brown sugar. When using regular or brown sugar, the amount of sugar can be reduced. Cindy’s last batch used only 1/4 cup packed brown sugar.
• Vanilla
• Salt
• Baking powder
• Cinnamon – Gives more warmth to the cookies
• Semi-Sweet Chocolate Chips – be careful reading labels for milk ingredients if you are avoiding dairy
• Graham Crackers – Finding graham crackers that are both vegan and gluten-free is a challenge.   Try specialty stores or order online if you are vegan and avoid gluten. You have more options if you are not both vegan and gluten free.
• Vegan Marshmallows – Use a whole or half marshmallow or 6 mini marshmallows per cookie. Vegan marshmallows are expensive so if you are not vegan or vegetarian, regular marshmallows work great. 

Preparation 

To begin, preheat your oven to 350 degrees. Make your flax eggs by mixing two tablespoons of ground flax and four tablespoons of water, and let sit for about five minutes or until thickened.

Cindy and Chelsea used different methods and both cookies came out great  – 

Method 1

• Mix together all of your ingredients, leaving out the chocolate chips and graham crackers at first. Halfway through mixing, add in the chocolate chips and graham crackers, mixing until dough is thick. A hand or stand mixer makes this easier.

• Roll the dough into balls and add the marshmallow in the center of the cookie. Bake them for 10-12 minutes, and let cool before enjoying so the marshmallow can set.

Method 2

• Place the oat flour (or gluten free flour), baking powder, cinnamon, salt and baking powder in a small bowl.  Mix to combine.
• Cream the almond butter and sugar.  Add the vanilla and flax eggs.  Beat until well combined.  
• Add the dry ingredients and mix well.  Stir in the chocolate chips.
• 
• Use a cookie scoop to portion in to 9 cookies.  (depending what sugar and how much I used, I could roll them or had to scoop them)  
• Bake for 6-8 minutes.  Remove from the oven and stick 3-4 graham cracker pieces in each cookie.   Place 6 mini marshmallows (or 1 large) on each cookie.
• 
• Return  to the oven and bake for another 6 minutes, until the marshmallows are golden brown and your cookies are done in the middle.

This recipe is quick and since it only makes 9 cookies you only have to bake one sheet.  But you will want to double or even triple the recipe to take to all your picnics this summer.  And they are neater than eating messy s’mores too!

These cookies freeze well.  Popping them in a microwave or the oven makes them taste just baked!  Enjoy!

References

https://www.verywellfit.com/almond-butter-nutrition-facts-calories-and-health-benefits-4115426

https://www.healthline.com/nutrition/plant-butter

https://www.nutritionvalue.org/Unsalted_european_style_cultured_vegan_butter_by_Miyoko%27s_Kitchen_806367_nutritional_value.html

https://www.eatthismuch.com/food/nutrition/cultured-vegan-butter,2230433/