Jessica
These s’mores cookies are soft, chewy and full of all of the flavors of s’mores. They have gluten free graham cracker crumbs, mini marshmallows and of course chocolate chips.
A note on some of the ingredients
Vegan Butter: My preferred vegan butter for baking is the Becel sticks. I use unsalted butter so that I can control the amount of salt in the baking. As a bonus it is also gluten free! Any solid vegan butter would work in this recipe. I would not use a vegan margarine as it would affect the spread on the cookie.
Gluten free flour: I use Bob’s Red Mill 1:1 Gluten Free Flour in this recipe (the blue bag). It is best to weigh the flour using a kitchen scale to ensure that the recipe turns out the same every time. If you don’t have a kitchen scale I recommend using the “fluff and scoop” method for measuring the flour. Using a fork fluff the flour in it’s bag/container and then scoop it into a measuring cup and leveling it off. If the cookie dough feels too loose after all the ingredients have been added an additional tablespoon or two of flour can be added to firm up the dough.
Gluten free graham crackers: Schar’s Honeygram crackers work great in this recipe. Because they do contain honey this recipe is considered vegetarian and not vegan. I have yet to find gluten free, vegan graham crackers. Six of the honeygram crackers pulsed in a mini food processor will yield the perfect amount of crumbs needed for this recipe. The crackers can be crumbled in a resealable plastic bag by smashing them with a rolling pin, which is a great way to release some aggression.
Mini marshmallows: I always use Dandies mini marshmallows as they are vegan and gluten free. There’s no need to cut the marshmallows, the small size works perfectly in this cookie.
How the cookies are made
Soften the butter on the counter for 30 to 60 minutes. Once the butter has softened preheat the oven to 350°F.
In a stand mixer mix together the butter and sugars until light and fluffy.
Add in the applesauce and vanilla extract and mix until incorporated. A tip that I use is to purchase applesauce in snack packs. One container is half a cup so I am not opening a large jar and having it disappear in the back of my fridge.
If required, pulse gluten free graham crackers together in a food processor to make 1/2 cup of graham cracker crumbs.
In a medium bowl mix together the flour, graham cracker crumbs, baking soda and salt. I use the same bowl to weigh the flour first, then add the rest of the dry ingredients and mix.
Add the dry ingredients to the wet ingredients and mix with the stand mixer just until everything is incorporated, stopping every so often to scrape down the sides if needed.
Add in the chocolate chips and mini marshmallows and stir by hand.
Using a 1 cm cookie scoop, scoop the batter onto a parchment lined baking sheet. If desired, top each cookie with a small piece of graham cracker. An extra marshmallow or chocolate chip can also be added to the top. Bake for 8 to 10 minutes.
Let the cookies cool for 5 minutes before transferring them to a wire cooling rack. Let the cookies cool completely. They will keep in an air tight container on the counter for 3 – 5 days if they last that long!
Enjoy!
S’mores Cookies
Soft chewy cookies that taste just like s’mores but without the campfire
36
servings10
minutes10
minutes127
kcal20
minutesKeep the screen of your device on
Ingredients
3/4 cup vegan butter, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup unsweetened applesauce
1 tsp vanilla extract
2 cups gluten free flour (I use Bob’s Red Mill 1:1 gluten free flour) (275g)
1/2 cup gluten free graham cracker crumbs (approx 6 graham crackers crushed into crumbs + 1 additional cracker for topping the cookies)
1/2 tsp baking soda
1/2 tsp salt
1/2 cup semi sweet chocolate chips
1/2 cup mini marshmallows
Directions
- Preheat the oven to 350° F.
- In a stand mixer mix together the butter and sugars until light and fluffy. Add in the applesauce and vanilla extract and mix until incorporated.
- If required, pulse gluten free graham crackers together in a food processor to make 1/2 cup of graham cracker crumbs.
- In a medium bowl mix together the flour, graham cracker crumbs, baking soda and salt.
- Add the dry ingredients to the wet ingredients and mix just until everything is incorporated.
- Add in the chocolate chips and mini marshmallows and stir by hand.
- Using a 1 cm cookie scoop, scoop the batter onto a parchment lined baking sheet. If desired, top each cookie with a small piece of graham cracker. Bake for 8 to 10 minutes.
- Let the cookies cool for 5 minutes before transferring them to a wire cooling rack.
Notes
- Nutritional information is a rough estimate.
- This recipe has been tested using Bob’s Red Mill 1:1 Gluten free flour. For best results I recommend weighing the flour.
- Schar’s Honeygrahams crackers work well in this recipe. 6 crackers pulsed in a food processor with yield 1/2 cup of crumbs.
Nutrition Facts
- Total number of serves: 36
- Calories: 127kcal
- Carbohydrates: 19.3g
- Protein: 0.8g
- Fat: 5.3g
- Saturated Fat: 1.2g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2.3g
- Cholesterol: 0mg
- Sodium: 93.9mg
- Potassium: 7.6mg
- Fiber: 0.6g
- Sugar: 9.3g
