Vegan Cookie S'mores
Vegan s’mores, but make them chocolate chunk cookie vegan s’mores. These s'mores are crisp on the outside, and chewy and soft on the inside - just like they should be - but with the added benefit of chocolate chunks and craggly edges. If you’re a fan of the classic, worry not - you can head here for your very own graham cracker recipe.
The chocolate chip cookies in this recipe differ from the rest on Planted, in that they have a higher quantity of caster sugar vs. light brown sugar. That’s because light brown sugar is typically responsible for the chewier qualities of cookie, and since I was after a light and crisp cookie here that would snap and crunch once bitten into (replicating the texture of a normal graham cracker s’more) the sugar ratios, as well as the butter ratio, had to be adjusted. If you’re a die hard fan of a chewy cookie, and can’t be persuaded otherwise, head to our classic chocolate chunk cookie recipe and continue the recipe as normal from step 8.
20 (+ chilling)
300g plain flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
150g caster sugar
30g light brown sugar
155g plant based butter, at room temperature
1 tsp vanilla extract
60ml plant based milk, at room temperature
140g dark chocolate, finely chopped
16 plant based marshmallows, (we used dandies)
200g thin squares of dark chocolate, (we used lindt)
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, combine the caster sugar, light brown sugar and plant based butter. Use an electric mixer to cream the ingredients together for 2-3 minutes - until light and fluffy - or use a wooden spoon and vigorously mix by hand for 4-5 minutes.
Stir in the vanilla extract and plant based milk. Fold the dry ingredients into the wet, until a dough comes together.
Fold in the chocolate chunks. Cover the bowl then let it sit in the fridge for at least 1 hour (and up to 24).
Once your dough has chilled, preheat the oven to 170˚C fan/190˚C conventional. Line two large baking trays with parchment paper or silicone baking mats. Use an ice cream scoop or large spoon to scoop out 16 cookies.
Bake the cookies for 13-15 minutes, until deeply golden brown. Remove them from the oven and let them cool for 5 minutes before transferring them onto a wire rack to cool for 15 more minutes.
While the cookies cool, switch the oven from fan to grill.
To make the smores, place 8 cookies onto a baking tray, with the bottom side facing up. Top each cookie with two marshmallows.
Transfer the tray into the oven and grill the marshmallows until deeply golden brown - this takes around 6-8 minutes, depending on the marshmallow type.
Remove the tray from the oven, and immediately top each marshmallow with two squares of dark chocolate. Use the remaining 8 cookies to sandwich the smores and use your hands to press down gently.
Wait 10-15 seconds before tucking in, to give the chocolate time to melt.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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