The third post of my Oscar Noms series is in honor of The Martian, a film about an astronaut (Matt Damon) who is left stranded and alone on Mars and who must use his wits and dashing good looks to survive and, ultimately, make his way back home to Earth.
This premise made me wonder, if I were stranded and alone on Mars, what kind of cookie would I most wish I had? (Ok, not really, I’m just trying to segue into the food part of this post.) The answer would be a vegan s’mores cookie. What is that, you ask? Oh, it’s just an unbelievably decadent cookie crammed full of crushed graham crackers, chocolate, more chocolate, and vegan marshmallows. (If you are wondering why vegans don’t eat regular marshmallows, see here.) It’s all the fun of eating s’mores while camping, without having to actually leave your coach or be eaten by a bear.
I first attempted to simply veganize this recipe for the cookies, but they turned out way too oily and also completely flat. I had to tinker with the proportions, taking into account the different oil and moisture contents, using vegan butter and also aquafaba as an egg replacer. I finally hit upon a recipe that made an incredibly delicious, soft-baked style cookie. I want to warn you: these are NOT health food cookies. Just because they are vegan doesn’t necessarily mean they are healthy, but these are SO GOOD, and you could argue that eating one is good for your mental health, you know? It’s good to indulge once in a while. Enjoy.
Vegan S’mores Cookies
makes about 12 large cookies
1 ¾ cup flour
1 ½ cup coarsely crushed vegan graham crackers (Note: vegan animal crackers also work fine)
¼ tsp baking powder
¼ tsp salt
8 oz vegan butter
¾ cup brown sugar
½ cup white sugar
3 tbsp aquafaba
1 tsp vanilla
1 cup vegan semi-sweet chocolate chips
36 mini vegan marshallows (like Sweet & Sara or Dandies)
chunked chocolate – either chop up your favorite vegan chocolate bar, or I used these vegan Mega Chunks
- Preheat oven to 350°F.
- Whisk flour, crushed vegan graham crackers, baking powder and salt in a bowl and set aside.
- Put marshmallows and chunk chocolate on a plate and set aside. Cream the vegan butter and sugars until well combined.
- Add aquafaba and vanilla extract and beat well. Add dry ingredients until combined. Stir in chocolate chips.
- Using a 1/4 cup measure, scoop the dough onto an ungreased baking sheet and bake for eight minutes.
- Take the cookie sheet out of the oven and quickly press three marshmallows and three chocolate chunks into each cookie.
- Return to the oven and bake for an additional three to four minutes, or until marshmallows begin to lightly brown. (Note: vegan marshmallows will not brown as quickly or as easily as the gelatin-filled variety. For that campfire-scorched look in the photos, I used a kitchen torch.)
- Remove from oven, let cool on a rack, then devour.