Besides juicing and eating salads, I love a chocolate chip cookie. You can call it an addiction. But then I went gluten-free. Then I cut out sugar like agave and then slowed down on oil. Jamie Lin’s Vegan S’mores Cookies are a good compromise for a healthy sweet tooth. The cookies were lovely during the lockdown and on the plus side didn’t add any weight.
I made variations of this cookie, but I followed the recipe as close as possible the first time. I made the cookies with two different kinds of coconut sugar and almond milk. The second time I used molasses and coconut sugar and coconut milk. Then I would make some cookies without the marshmallows and add walnuts for me, and then add the marshmallows for the family. Now I tend to use coconut sugars, coconut milk, and Miyoko’s coconut butter. By now you know I’m obsessed with coconut too.
One of my favorite things about this cookie, okay two things. I love that I can take oats and blend then in my Vitamix to make flour. The other thing is I can use whatever sugar or milk I have and the cookies always taste fantastic. Oh and thirdly, the Vegan S’mores Cookies Recipe is a great base for chocolate chip cookies.
Everyone loves these cookies and they are quick to make if I need a dessert for a guest or if I have a craving. When I make them, they are kinda thick from the oat flour. You will definitely need your favorite drink to accompany the cookies. Here is my version of the recipe.
Vegan S’mores Cookies Recipe
1 ¼ cups oats to make into flour
¼ cup organic brown coconut sugar, Big Tree Farms
3 Tbsp. organic coconut sugar, Nutiva
½ tsp. baking soda
¼ tsp. sea salt
3 Tbsp. unsweetened coconut milk, Native Forest
1 tsp. vanilla extract
2 1/2 Tbsp. Miyoko’s coconut butter
¼ cup chocolate chips, Enjoy Life
¼ cup marshmallows, Dandies
Optional: Add ¼ cup to the 1 ¼ cup of oat flour plus add 3 tablespoons of coconut milk to the other 3 tablespoons to make cookies fluffy like in my second photo. You might want more coconut milk to get Jamie’s consistency.
Optional: I leave out the marshmallows and add a handful of walnuts.
Yield: 8 cookies
Directions:
Take out Miyoko’s butter to let it soften. Blend 1 1/4 cups of oats in blender. Notice that I am measuring the oats not the flour. Put oat flour in bowl then add the rest of the ingredients and mix. Place bowl of cookie dough in refrigerator for ten minutes. Heat oven to 380°. Once chilled, using two spoons transfer dough onto parchment paper covered cookie sheet. Bake for 10 minutes.
I love Jamie Lin’s creative YouTube channel. Her videos are sometimes vegan or vegetarian with relaxing jazz or classical music. I love that she doesn’t talk. She loves to bake. And she even draws what she bakes in her sketch book. So cute! For more details on the Vegan S’mores Cookie Recipe checkout Jamie’s blog on her website thegastronomygal.com.
Recipe from blog of melissacrismon.com courtesy of Jamie Lin
Copyright 2020 Melissa Crismon
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