Thursday, July 4, 2013

Fudgy Marshmallow Oatmeal Cookies

These cookies are s'mores for adults - a gooey, fudgy, decadent cookie made a little healthier with a base of oatmeal and whole wheat flour. Regular cocoa powder can be used, but I prefer the darker flavor of dutched cocoa. These aren't the prettiest cookies since the marshmallows tend to melt and explode, but they make up for their homeliness in flavor.

There are two brands of vegan marshmallows that I know of -- Dandies and Sweet & Sara. Both are good, but Dandies have more of the air-puffed campfire marshmallow texture. If you use the bigger marshmallows from either brand, cut them into quarters or eighths before folding them into the batter.

Fudgy Marshmallow Oatmeal Cookies

2 cups quick-cooking oats
1 1/2 cup whole wheat flour
2/3 cup dutched cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
2 Tbsp ground flax
1 1/4 cups non-dairy milk (I used soy)
1/2 cup coconut oil
2 tsp vanilla
3/4 cup chocolate chips
1 cup vegan marshmallows (I used Dandies and cut them into quarters)

Preheat oven to 350F. Grease two baking sheets.

In a large bowl, mix together the dry ingredients except for chocolate chips and marshmallows. Add non-dairy milk, coconut oil, and vanilla and mix well to form a dough. Fold in the chocolate chips and marshmallows.

Drop dough on the baking sheets in 2 Tbsp-sized portions, making sure there is a marshmallow in each cookie. For a little more predictability in marshmallow expansion, you may want to fold the dough around the marshmallows instead of mixing them directly into the dough.

Bake for 10-12 minutes. Allow the cookies to cool for at least 5 minutes before transferring them to a plate or rack to finish cooling.

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