Kevin has this thing where he tells me something unbelievable and, being completely and unwaveringly gullible, I always believe it. When we first started dating he told me he had never heard of the movie Babe. Not that he hadn’t seen it that he hadn’t even heard of it. Understandably, I freaked out. About a year ago, Kev told me he had never heard of a s’more. I was incredulous, and because we were camping, I cobbled together what turned out to be a very disappointing, lukewarm s’more-ish monster. I’m still not sure if his claim was true, but these cookies are delicious. As vegans, it’s difficult for us to find gelatin-free marshmallows and honey-free graham crackers, so a s’more is really something to behold. Vegan marshmallows can be found in most health food stores, and we’re forgoing the graham crackers altogether by making our own cookie.
Ingredients
- 2½ cups brown rice flour
- ½ cup potato starch
- 2 tablespoons arrowroot starch
- 1 teaspoon xanthan gum
- 1 teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- ¾ cup + 1 tablespoon organic sugar
- ¾ cup agave nectar
- 0.33 cup melted coconut oil
- 2 teaspoons vanilla extract
- 1 teaspoon organic blackstrap molasses
- 1 cup vegan semi-sweet chocolate chips
- 1 cup vegan mini marshmallows or quartered full-size vegan marshmallows
- Preheat the oven to 325°F. Line two baking sheets with parchment paper.
- In a large bowl, sift together the flour, both starches, xanthan gum, baking powder, baking soda, salt, and cinnamon. Whisk to combine.
- In a medium bowl, whisk together the sugar, agave nectar, oil, vanilla, and molasses. Add the wet ingredients to the dry ingredients and mix well using a spatula, hand mixer, or stand mixer. Fold in the chocolate chips to evenly distribute. Fold in the marshmallows.
- Using your hands, roll the dough into golf-ball-size pieces and place on the prepared baking sheets. Flatten each ball to about ¼ inch thick and 2½ inches in diameter, being mindful to keep them spaced about 1 inch apart.
- Bake for 12 to 15 minutes, until the cookies are a warm, golden brown and the marshmallows look somewhat melted. Let sit on the baking sheets for at least 20 minutes, to firm up.
- Transfer to a cooling rack to cool completely.
