Description

These gooey s’mores Crumbl-style cookies are made for dramatically breaking apart, melting slightly in your hands, and eating while warm. Thick and vegan, this cookie recipe is packed with graham cracker flavour, pools of melted chocolate, and soft, stretchy marshmallows baked right into the centre. Crispy on the edges, and soft in the middle, they bring the campfire nostalgia perfect for baking days in the kitchen with friends.

Ingredients

1/2 cup vegan margarine, vegan butter or coconut oil (SEE NOTE*)
1 cup brown sugar
1/3 cup non-dairy milk (like almond or soy)
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
pinch of salt (about 1/4 tsp)
1/3 to 1/2 cup dairy-free chocolate chips
12-15 mini marshmallows (or 4 large marshmallows)
3-4 tbsp of vegan chocolate syrup

Instructions

preheat oven to 350 F (SEE NOTE**)
In a mixing bowl, cream together vegan margarine and brown sugar. Add almond milk and vanilla and stir to combine.
In a separate bowl, whisk together flour, baking soda, baking powder and salt.
Add dry mixture to wet in two parts, stirring to form a dough. set aside approximately 3 tbsp of dough and spread thinly on a baking sheet to brown for crumbling on top of the cookie.
Add chocolate chips to the dough and stir to combine.
Use an ice cream scoop size of dough and roll into balls. Rip each ball in half turning the raw sides upwards before gently sticking back together for a crumbly textured top. place on a cookie sheet next to the thinly spread cookie dough. Bake 9-11 minutes or until golden. Bake on broil for extra 1-2 minutes if you want the cookies and marshmallows to be more browned.
Let cool a few minutes and crush up the flattened hard cookie to a crumble. Sprinkle on top of the cookie and add vegan chocolate sauce before devouring!

Notes

I use soft tub margarine for my cookies (Becel brand- the vegan one). If you are using vegan butter or coconut oil I suggest adding an extra tbsp or two of the plant-based milk because they will have less moisture than a soft tub margarine. I notice that my cookies always flatten out nicely, but some of you have had trouble with the cooking not spreading and I think it is just due to your fat having less moisture! I hope this helps. 🙂

I started baking them at 375 F and this helps them get more golden brown and slightly crispy on the outside. Baking at 350 F results in chewier cookies that are lighter in colour and take a little longer to cook)