These chewy, gooey vegan s'mores cookies are the epitome of summer. Filled with marshmallows, pools of melted dark chocolate chips, and crushed graham crackers, they are truly the best summer dessert.
0 Combine the flaxseed meal and water and set aside for least 5 minutes.
6 In a large bowl, cream together room temperature butter and the three sugars using a hand mixer on a medium speed for 1-2 minutes.
7 Add vegan eggs and vanilla and beat once more until combined.
1 In a separate, smaller bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
8 Add the dry ingredients to the large bowl with the wet ingredients. Using a rubber spatula, gently mix until just combined and smooth.
2 Fold in the chocolate chips, crushed graham crackers, and the halved mini marshmallows until combined.
3 Chill the dough for at least 30 minutes. While the dough is chilling, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
4 Roll or scoop the cookie dough into 12 balls to start and place on the prepared baking sheet about 1-2 inches apart. Bake for 10-12 minutes or until the edges are golden.
9 Once baked, remove from the oven and drop the baking sheet with the cookies on the counter twice.
10 Repeat until all the dough is used or wrap the remaining dough in plastic wrap and freeze for up to 3 months.
5 Let the cookies set/cool slightly on the baking sheet for at least 5 minutes, then enjoy!!!
