s'more cookies | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2014/08/09/smore-cookies/

It’s National S’more Day! So get that fire going and make some traditional s’mores today. Or if you’re an urban dweller, I’ve actually got an easy recipe to make s’mores at home, right here. But if you’re feeling a little more adventurous, these s’more cookies are a sure fire hit with young and old alike.

Some people don’t know that marshmallows aren’t actually vegan. They contain gelatin, which is an animal by-product. But the geniuses at Chicago Vegan Foods have created Dandies marshmallows to solve our vegan dilemma. They’re the best little mallows around and act exactly the same as regular ones.

There is a gluten-free vegan graham cracker linked in the recipe ingredients below, but if you can find these ones they’re way better!

s’more cookies

Ingredients

2 1/2 C all-purpose flour1 tsp baking soda1 tsp baking powder1/2 tsp sea salt1 C vegan butter1 C brown sugar1 C white sugar1/2 C nondairy milk2 tsp vanilla extract2 C crushed vegan graham crackers1 x 100 g vegan chocolate bar, chopped into chunks12 vegan marshmallows

Instructions

Preheat the oven to 350°F.In a mixing bowl add flour, baking soda, baking powder, and sea salt and stir with a fork to combine well. In a separate mixing bowl beat the vegan butter and white and brown sugars, together until fluffy. Then while beating on low, add the nondairy milk, and vanilla extract. Increase the speed gradually and continue beating until smooth and well combined.Add the butter mixture to the dry ingredients and stir to combine. Chop your chocolate bar into small chunks and crush the graham crackers with your hands into small pieces. Add both to the cookie dough and fold into the mixture until combined.Cut your marshmallows in half. Take 1 tbsp of cookie dough for each cookie and place them evenly onto un-greased baking sheets. Then press 1/2 a marshmallow into that dough and take another 1 tbsp of cookie dough and press it on top of the marshmallow. You can kind of press the top and bottom pieces of dough together around a couple of sides to make them look like mounds, but don’t be perfect about it. It’s better when the marshmallow poofs out the side or the top of the cookie anyway.Bake for 15 minutes on the centre rack of the oven. When you remove the cookies from the oven, let them sit for a minute, but it’s best to get them off the cookie sheets with a spatula and onto cooling racks right after that, otherwise they may stick and cook onto the baking sheet if left for a while. Microwave your cookie for about 15 seconds to get it warm and really gooey before eating/serving! Store cookies in an air-tight container.

The post s’more cookies appeared first on hot for food by Lauren Toyota.

vegan scalloped potatoes recipe

These vegan scalloped potatoes are a delightful twist on a classic with the added caramelized onions on top!

vegan caramelized onion scalloped potatoes

These vegan caramelized onion scalloped potatoes are a delightful twist on a classic and will satisfy everyone at your holiday gathering!

vegan pumpkin lasagna

I'm in the full-swing fall spirit, even though it's still nearly 95°F here in LA-I live in the valley! Those who are long-time hot for foodies know that I'm not into spooky eats. I like to keep it classy. Enter this vegan pumpkin lasagna.

vegan pumpkin lasagna

cabbage rolls with sunflower seed ricotta

These vegan cabbage rolls are stuffed with sundried tomatoes, mushrooms, and sunflower seed ricotta. Super delicious!

vegan scalloped potatoes recipe

vegan caramelized onion scalloped potatoes

vegan pumpkin lasagna

vegan pumpkin lasagna

cabbage rolls with sunflower seed ricotta

hot for food

Categories

Social Footprints