Double Chocolate S’mores Cookies (gf, ve)

Prep: 45 minutesCook: 15 minutesTotal: 60 minutes
Yield: 6 - 8Categories: Baking, Desserts
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These deliciously decadent cookies are packed full of chocolate chunks and melted marshmallows making them the perfect dessert for those among us with a serious sweet tooth.

When I think of these cookies I think of toasting marshmallows around a fire, cosy jumpers and hot chocolate – they are the epitome of Autumn! The marshmallows will melt in the oven and, once cooled, a layer of them will run through the very centre of the cookie creating a really indulgent bake.

I like to use a mixture of white, dark and milk chocolate dairy free chunks in these to ensure they are not too sweet. If you would prefer to use just one type of chocolate depending on your personal preference then this will work just as well.

For this recipe you need to use margarine that comes in a hard block otherwise it won’t work and you’ll end up with an oily mess instead of deliciously soft centred cookies. How many it makes depends on the size of the scoop you use but I normally get 6 – 8 cookies from this amount of dough. Please remember that the dough will spread during the baking process so ensure you spread the dough balls out, you may even need to use two separate baking trays. 

I have based this recipe on my Double Chocolate & Raspberry Cookie recipe and you may notice I have suggested the slightly longer bake time of 15 to 18 minutes. This is because the marshmallow will melt in the baking process and result in a slightly oilier and runnier cookie, however, an extra few minutes in the oven means these firm up well.

When you remove these cookies from the oven, the marshmallow in the batter will be wet making the cookies soft and likely to collapse if touched, for this reason you need to allow them to completely cool before you try to move them. I personally prefer to leave them overnight to firm up before trying to remove them from the tray.

These cookies should keep well for up to one week in an airtight container and freeze well.

Ingredients

metric
imperial
  • 150g 3/4 cup + 3 tbsp plain gluten free flour
  • 100g 1/2 cup dairy free mixed chocolate chunks
  • 65g 1/4 cup + 1 tbsp dairy free butter (hard block)
  • 60g 1/4 cup + 1 tbsp light brown sugar
  • 50g 1/4 cup caster sugar
  • 30g 1/2 cup vegan marshmallows
  • 15g 2 tbsp cocoa powder
  • 3 tbsp cold water
  • 1 tbsp flax seed
  • 1/4 tsp bicarbonate of soda
  • pinch sea salt

Method

  1. Combine the flax seed and water in a cup and set aside for a minimum of ten minutes until a gel forms
  2. Melt the butter in a saucepan over a low heat
  3. Place the caster sugar and light brown sugar in a large mixing bowl and, once cooled, stir in the butter
  4. Add the flax egg to the sugar mixture and stir well until the sugar dissolves and a pale brown liquid forms
  5. Sieve in the flour and the cocoa powder before adding the bicarbonate of soda and the salt
  6. Stir well until the mixture begins to come together and a sticky dough forms. You may need to use your hands to really bring the mixture together as it will be quite dry
  7. Roughly chop the marshmallows into pieces and add to the dough along with the chocolate chunks, holding a few back to scatter across the top. Stir well to ensure the pieces are evenly distributed throughout the dough Place the dough in the fridge to chill for a minimum of thirty minutes Scoop out balls of the cookie dough using either a teaspoon or ice cream scoop and place onto a tray lined with baking paper, pressing down slightly to flatten the balls using your fingertips Repeat this until all of the dough has been used, making sure you leave a few inches between each ball of cookie dough to allow room for them to spread in the oven Bake the cookies in a preheated oven for 15 minutes at 170 degrees Celsius
  8. Place the dough in the fridge to chill for a minimum of thirty minutes
  9. Scoop out balls of the cookie dough using either a teaspoon or ice cream scoop and place onto a tray lined with baking paper, pressing down slightly to flatten the balls using your fingertips
  10. Repeat this until all of the dough has been used, making sure you leave a few inches between each ball of cookie dough to allow room for them to spread in the oven
  11. Bake the cookies in a preheated oven for 15 - 18 minutes at 170 degrees Celsius
  12. Scatter any additional chocolate chunks or marshmallow pieces across the top of the cookies and allow to cool completely before touching

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