Red Velvet Chocolate Chip & S'more Cookies
Whether for treating yourself or baking for others, these delicious cookies are the way to go!
These recipes are gluten-free and vegan.
Gooey S'More Cookies
Ingredients
- 1/2 cup vegan butter
- 1/2 cup lightly packed brown sugar or coconut sugar
- 1/2 cup cane sugar
- 3 tbsp aquafaba or flax egg
- 1 tsp organic vanilla extract
- 1 1/4 cup Bob's All Purpose GF Flour
- 1/4 cup corn starch
- 3/4 cup graham cracker crumbs, vegan + gluten-free
- 1 tsp xanthan gum
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp sea salt
- 1 cup of vegan chocolate chips
- 1 cup of vegan gf marshmallows (Dandies)
Directions:
- In a medium mixing bowl, whisk together the dry ingredients.
- In a large bowl, beat together the butter and sugars. Add in aquafaba and vanilla and beat until fluffy.
- Add in the dry ingredients and mix until combined. Fold in the chocolate chips and marshmallows.
- Cover with plastic wrap or beeswax wrap and place in the fridge for 15 minutes.
- While the dough chills, preheat the oven to 375F and line a baking sheet with parchment paper.
- Take 1 tbsp of the cookie dough and roll into a ball. Roll another tsp of dough and place it on top of the bigger ball. See blog post above for a photo. Do not flatten the cookies.
- These cookies spread, so bake 6-8 cookies at a time, depending on the size of your oven/baking sheet. Give them lots of room!
- Bake for 11 minutes. Let them cool on the baking sheet before transferring them to a cooling rack.
Recipe adapted from The Vegan Harvest.
Red Velvet Cookies
Ingredients
- 8 tbsp vegan butter
- 1/2 cup of light brown sugar
- 1/2 cup of cane sugar
- 3 tbsp aquafaba
- 1 tsp organic vanilla extract
- 1 3/4 cups minus 2 tbsps of gluten free all purpose flour
- 3 tbsps of beet root powder
- 1/2 tsp of baking soda
- 1/4 tsp of baking powder
- 1/2 tsp of sea salt
- 1 cup of vegan white or dark chocolate chips
Directions
- Preheat oven to 350°F.
- Cream the vegan butter and both sugars together with an electric mixer (or hand mixer) on medium to high speed until light and fluffy (about 2 minutes).
- Scrape the sides and bottom of the bowl, then add the vanilla extract and the aquafaba slowly as you continue to mix on low speed.
- Once it is incorporated whip on high speed for about 20 seconds to emulsify.
- Scrape the bowl again and add the salt, baking powder & soda, beet powder and the flour.
- Mix well to incorporate and then add the vegan chocolate chips.
- Mix to combine then using an ice cream or cookie scoop (or tablespoon), scoop dough onto a parchment lined sheet pan spaced about 2 inches apart so they have room to expand while baking.
- Bake for 10 minutes, then turn the temperature down to 325°F for another 15 minutes.
- Turn the oven off and let the cookies sit inside for 5 more minutes.
- Cool on a wire rack. Enjoy!
Recipe adapted from Gretchen's Vegan Bakery.
Find all ingredients at Jo Anne's Place. To see store hours, click here.
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