Vegan S’more Chocolate Chip Cookies

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In my lifetime I have spent many an hour huddled over a campfire, painstakingly rotating a twig bent in despair from the weight of a dense, gooey marshmallow. The noble quest was always to achieve highly esteemed and oh-so-tasty golden brown perfection. Last summer I worked as a camp counselor and was reminded of the cheap thrill s’more-making gives kids (and adults). I thoroughly understand the importance of a good s’more and decided I would do it justice by creating the cadillac of cookies. I adapted and simplified a beloved chocolate chip cookie recipe to what I will shamelessly call dessert perfection.

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  • 2 Tablespoons ground flax seed
  • 3 Tablespoons water
  • 1/2 cup vegan margarine
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour (or 1/2 whole wheat + 3/4 AP)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup vegan chocolate chips
  • 1 cup chopped vegan marshmallows
  • 4 vegan graham crackers, crushed
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1. Preheat oven to 350º. In a small dish, mix together the flax seed and water.

2. In a food processor or large bowl, mix together the flax mixture, margarine, sugar, and vanilla until smooth and set aside.

3. In a large bowl, stir together the flour, baking soda, baking powder, salt, chocolate chips, marshmallows, and crushed graham crackers. Add the margarine mixture and stir until well incorporated.

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4. Roll into about 24-26 balls and place on a plate or pan lined with parchment paper.

5. Bake at 350º for 10-12 minutes, until marshmallow & chocolate are gooey.

When the cookies are done, allow to stand 10 minutes (if you can wait that long). Vegan s’mores cookies go perfect with a glass of soy milk!

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