Vegan S’mores Cookie Squares 🍪🍫
Gooey and chocolatey with just enough cinnamon to taste like autumn 🍂
The scent that drifts across your kitchen when these are in the oven is something that everyone should experience this Autumn.
– 105g dairy free butter
– 85g caster sugar
– 85g light brown sugar
– 2tbsp ground flaxseed mixed with 6tbsp water to make a flax egg
– 1tsp cinnamon
– 1tsp vanilla essence
– 1tsp baking powder
– ¼tsp bicarbonate of soda
– 240g plain flour
– 117g dark chocolate chopped
– 75g Vegan marshmallows
– 1tbsp maple syrup
🥄 Pre-heat the oven to 180c fan. Grease and line a rectangular baking dish approx. 24cm long X 17cm wide X 6cm deep.
🥄 Cream together the butter and both sugars.
🥄 Add the vanilla essence, flax egg and maple syrup and stir to combine.
🥄 Add the cinnamon, baking powder, bicarbonate of soda and flour and stir to combine.
🥄 Add ⅔ of the dough to the baking dish. Push to the edges of the dish and make level.
🥄 Cook the first layer of dough for 5 minutes, this will spread the dough to the very edges of the dish.
🥄 Remove the dish from the oven and scatter over most of the chocolate and the marshmallows.
🥄 Add the remaining cookie dough in random blobs, you want some chocolate and marshmallows to still be showing. Scatter over the rest of the chocolate and marshmallows on top so that some will toast in the oven.
🥄 Bake for 25 minutes until the cookie is golden brown and the marshmallows are toasted. Perhaps check at 20 minutes to make sure the marshmallows aren’t burning.
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