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:

1. In a medium mixing bowl, whisk together the dry ingredients.
2. In a large bowl, beat together the butter and sugars. Add in aquafaba and vanilla and beat until fluffy.
3. Add in the dry ingredients and mix until combined. Fold in the chocolate chips and marshmallows.
4. Cover with plastic wrap or beeswax wrap and place in the fridge for 15 minutes.
5. While the dough chills, preheat the oven to 375F and line a baking sheet with parchment paper.
6. 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.
7. 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!
8. 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

1. Preheat oven to 350°F.
2. 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).
3. 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.
4. Once it is incorporated whip on high speed for about 20 seconds to emulsify.
5. Scrape the bowl again and add the salt, baking powder & soda, beet powder and the flour.
6. Mix well to incorporate and then add the vegan chocolate chips.
7. 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.
8. Bake for 10 minutes, then turn the temperature down to 325°F for another 15 minutes.
9. Turn the oven off and let the cookies sit inside for 5 more minutes.
10. 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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