All the sweet flavours of a s'more with the portability of a cookie. Now you can have s'more any time, anywhere!
Author Two Market Girls
1box of Vegan Graham Crackers
1tbspground flax seeds
1 tspvanilla extract
1/2cupall purpose flour
1/3cupdark chocolate, chopped
1/3cupmini vegan marshmallows
Preheat oven to 350F.
In a food processor, add one box of Vegan Graham Crackers and process into a fine dust, almost like a flour consistency.
To make the flax egg, add 1 tbsp ground flax seeds and 3 tbsp of water to a small bowl and stir to combine. Set that aside to thicken for about 10 minutes.
In a mixer, add 6 tbsp of vegan butter and 1/3 cup of white sugar and mix until it's fluffy and creamy.
Once that's mixed together, add your flax egg and a 1 tsp of vanilla extract. Mix those in until they're all incorporated.
Next, add in your graham cracker crumbs. It should equal about 1 and 1/2 cups of crumbs. Along with that, add in 1/2 cup of flour, 1/2 tsp of baking soda and mix until it forms a nice, soft dough.
Using a spatula or spoon, fold in 1/3 cup of chopped dark chocolate and 1/3 cup of mini vegan marshmallows until they're all incorporated. Optionally, you can chop up your marshmallows a bit so there are some smaller pieces in the dough. It can help the cookies hold together better.
Using a cookie scoop, your hands, or a spoon roll about 2 tbsp of dough into balls and add them to a lined baking sheet.
Bake for about 12 minutes, depending on your oven. After the 9 minute mark, keep an eye on them until they're golden brown.