What is the first thing that comes to mind when you think of sitting around a campfire? S’mores, of course! They’re the quintessential campfire dessert. In reality, they become more of a food group if you’re on a camping trip, because really, who doesn’t want some more? Pun completely intended.
S’mores have the perfect combination of chewy, gooey marshmallows with a slightly crisp exterior (you have to set them on fire or else it doesn’t count); warm and silky melted chocolate; and light, crunchy graham crackers to round it all out. It’s hard to find a more satisfying dessert with such minimal ingredients, and without the use of an oven.
That being said, I crave a s’more much more often than I actually find myself on a camping trip. And when I’m at home, I generally don’t have a campfire burning away, just waiting for me to roast up some marshmallows when the mood strikes. I do, however, have an oven and plenty of baking sheets.
Into the kitchen I went with s’more on the mind, and no graham crackers in the pantry. I wanted to create a treat that was reminiscent of a traditional s’more, but in a neater, oven-baked package. I baked my cookies to a softer texture, because that’s my preference, but a slightly longer baking time will create a crunchier result, akin to that of the classic. The combination of coconut and brown sugar, along with a hefty dose of cinnamon yield the graham cracker taste we’re all familiar with. Mini chocolate chips and chopped marshmallows ensure that you get a bit of each flavor in every bite.
If you’re craving a s’more and don’t have the time/means/energy to build a campfire, or if you just want a really wonderful summertime treat, these s’mores cookies will not disappoint. They pair perfectly with a crisp, cold glass of almond milk (which, incidentally, I managed to spill all over the table mid-photo shoot), or with a nice cup of tea to end your evening on a sweet note.
- ½ cup coconut sugar
- ½ cup dark brown sugar
- ⅓ cup sunflower oil
- ⅓ cup apple sauce
- ⅔ cup unsweetened almond milk
- 1 tablespoon vanilla extract
- 3 cups whole wheat pastry flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup rolled oats
- ½ cup mini chocolate chips
- ¼ cup vegan mini marshmallows or chopped regular size marshmallows (I used Dandies)
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, combine sugars, oil, apple sauce, almond milk, and vanilla extract. Stir until homogenous.
- Stir in the flour, baking powder, baking soda, and salt. Mix until just combined. Fold in the oats, chocolate chips, and marshmallows.
- Drop the dough by rounded tablespoonfuls onto prepared baking sheet, and press down to flatten slightly. Be sure to leave at least an inch between each ball of dough.
- Bake for 8-10 minutes, until edges are just beginning to brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
What are your favorite campfire treats? Banana boats are another favorite, and somehow, sandwiches squished into those nifty metal Coleman toasters always taste better than those from a toaster at home.