Chocolate Oreo S’mores Cookies (Vegan/Nut-Free) (Edit recipe)

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A cookie dream come true. With a fudgy, brownie-like interior; loaded with mini chocolate chips, crispy-edged gooey mini marshmallows & double-stuffed Oreo pieces throughout, no one would ever know these incredible-tasting cookies are egg-free & dairy-free.

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PREP TIME

15 minutes to 20 minutes

COOK TIME

10 minutes

INGREDIENTS

15

Serves: 18

Ingredients

3 Tbsp Water, Room temperature water
1 tsp Instant Coffee, Or instant espresso powder
0.5 tsp Apple Cider Vinegar
0.5 cup Plant-Based Butter, Softened at room temperature
0.5 cup Light Brown Sugar
0.25 cup Cane Sugar
1 Tbsp Powdered Sugar
1.5 tsp Pure Vanilla Extract
1 cup All Purpose Flour
5 Tbsp Cocoa Powder, I used a blend of cocoa powder & Dutch processed cocoa powder
0.5 tsp Baking Soda
0.25 tsp Salt
0.5 cup 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips (Bulk) - Pascha Chocolate Co.
0.5 cup Vegan Marshmallows, Vanilla, Use mini vegan marshmallows
10 whole Oreo, Original, I used Oreo Double Stuffed; crushed in bowl using a potato masher

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 325°. Line 2 cookie sheets with parchment paper.
In small bowl, combine water, instant coffee and vinegar.
To a large bowl using hand mixer on medium-high speed, beat to combine butter, sugars, vanilla and coffee water mixture.
In a medium bowl. whisk to combine flour, cocoa, baking soda and salt. Add this mixture to bowl with butter mixture. Beat to combine.
Stir in mini chocolate chips, mini marshmallows & crushed Oreos.
Use #24 cookie scoop to scoop dough, spaced at least 2-inches apart, on parchment-lined cookie sheets.
Bake 10 minutes. Cool 5 minutes before transferring to wire rack to continue cooling. Makes 18 cookies.

Notes

Store cooled cookies in a single layer, separated by parchment paper, in an airtight container at room temperature for up to 5 days. A #24 cookie scoop holds 2.67 Tbsp of dough. Dairy-free. Egg-free. Vegan. Nut-free. Plant-based.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	255
Fat:	10 g
Carbohydrates:	36 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	172 mg
Fiber:	3 g
Sugars:	20 g
Sugar Alcohol:	0 g
Calculated per serving.