Vegan Pecan S'mores Cookies
Soft and chewy vegan cookies with crushed pecans, vegan chocolate chips, graham cracker crumbs and topped with a giant vegan marshmallow. Makes about 12-15 cookies.
Ingredients
- 3 cups all purpose flour
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 cup brown sugar, packed
- ¾ cup unsalted vegan butter softened , 170g
- 1½ tsp vanilla extract
- ½ cup nondairy milk, such as soy milk
- 2 tbsp flax meal
- ⅓ cup pecans, chopped
- ⅓ cup semi-sweet vegan chocolate chips, can use mini chocolate chips
- 4 graham crackers, crushed and divided
- 6-8 large vegan marshmallows, halved
Instructions
Preparations
- Sift the flour, baking soda and salt into a large bowl.3 cups all purpose flour, 1 ½ tsp baking soda, ½ tsp salt
- Combine the nondairy milk and flax meal in a bowl and set aside.½ cup nondairy milk, 2 tbsp flax meal
Make the cookie dough
- Using an electric mixer or hand held mixer with the paddle, beat the vegan butter in a large bowl on high for 1 minute. With the mixer on medium-low, gradually add the brown sugar. Turn the mixer back to high and beat the butter and sugar until the volume has nearly doubled. Be sure to scrape down the sides of the bowl frequently.¾ cup unsalted vegan butter softened, 1 cup brown sugar
- With the mixer on medium-high add the flax meal mixture as well as the vanilla extract. Beat for about 2 minutes, or until the mixture is grainy looking, but smooth.1½ tsp vanilla extract
- With the mixer on low, gradually add the flour mixture to the wet mixture. Mix until there are no traces of dry flour.
- Add in the crushed pecans, half of the graham cookie crumbs and vegan chocolate chips. Continue mixing on low until the mix-ins are evenly distributed in the cookie dough.⅓ cup semi-sweet vegan chocolate chips, 4 graham crackers, ⅓ cup pecans
- Line 2 large baking sheets with parchment paper. Using an ice cream scoop, scoop balls of dough onto the baking sheet. Leave about 2 inches of space between each ball of dough. Alternatively, use a weight to weigh about 80g of cookie dough per cookie. Use your hands to form each chunk of dough into a ball.
- Coat the top of each ball of dough with the remaining graham cookie crumbs. Lightly press down on the dough with your hands until the cookie is 2cm thick. Place half of a vegan marshmallow in the indent and gently press down on the dough to seal the marshmallow in place.6-8 large vegan marshmallows
- Repeat the previous step until all the cookie dough balls have marshmallows. Place the trays of cookies in the refridgerator to chill. Meanwhile, preheat the oven to 350ºF
Bake the cookies
- Once the oven is preheated, bake the cookies for 20-25mins, or until the top of the marshmallows are lightly browned.
- Remove the cookies from the oven to cool for at least 10 minutes before eating. Transfer to a cooling rack to cool completely.
Notes
Storage instructions
- Store the cookies in an airtight container or zip lock bag in the fridge for up to 1 week.
Reheating instructions
- Place the cookies in the microwave on high for 15-20s for a warm and chewy cookie with the marshmallow melted.
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