Howdy everyone and happy Wednesday! Today I am giving you the recipe for these Deep Dish Vegan S’mores Cookie Pots because guess what? Everyone needs a little Wednesday treat! Also, we are back in lockdown AGAIN… so if you’re in my city or in a city that is in lockdown, I think you need to make this asap.
This recipe came to be because I was craving s’mores but I don’t have any way at all to have a campfire. Thus, a s’mores flavoured deep dish cookie sounded right up my alley. Combining my famous cookie recipe with more chocolate and marshmallows was an idea I just couldn’t pass up! All you need is two medium to large size ramekins or baking dishes (I used oven-safe mugs!) and a few basic ingredients and you are ready to roll.
I used Dandies vegan marshmallows because it is the only vegan marshmallow brand I know of and can find. You can order them online if you don’t have them in stores, but check your local health food store because sometimes they carry specialty products like this!
The recipe couldn’t be easier. Simply whip up the cookie dough, bake it until half way done, add the chocolate and marshmallows and bake until browned. So. Incredibly. Tasty!!!
Deep Dish Vegan S’mores Cookie Pots
- Total Time: 40 minutes
- Yield: 2 servings
Description
Deep dish single-serve cookies with chocolate and marshmallows, baked to golden perfection.
Ingredients
- 4 tbsp vegan butter or coconut oil
- 1/2 cup brown sugar
- 2 tbsp nondairy milk, like oat or soy
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking soda
- pinch of salt
- 1/2 cup vegan mini marshmallows
- 6 tbsp dairy-free chocolate chips
Instructions
- Preheat your oven to 350 F. Spray the top half of the inside of 2 ramekins or whatever baking dishes you are using. The cookie base won’t stick, but the marshmallows tend to stick to the upper top half.
- In a mixing bowl, cream together the butter and brown sugar until light and fluffy. Add the milk and vanilla and stir to combine. Add the flour, baking soda and salt and mix to form a cookie dough.
- Divide evenly between the two ramekins and press down to make sure the top is even and flat.
- Bake in preheated oven for 10 minutes.
- Remove from the oven and add 1/4 cup marshmallows to each, and 3 tbsp of chocolate chips to each.
- Return to oven and bake 15 minutes, until marshmallows are browned on top (I broiled for the last minute to get them nice and dark brown- tastes like campfire s’mores!)
- Remove from oven and let cool a minute or two, then dig in!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
