Ingredients
- 1 ⅓ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup salted vegan butter, room temperature
- ½ cup light brown sugar
- ¼ cup applesauce
- 1 teaspoon vanilla extract
- 1 cup mini vegan marshmallows
- ½ cup vegan chocolate chips
- 3 graham crackers, broken into small pieces
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and baking soda.
- In a separate bowl or stand mixer, beat vegan butter and brown sugar until creamy.
- Add applesauce and vanilla extract. Mix on low speed until fully incorporated (about 1 minute).
- Gradually add the flour mixture, mixing on low until just combined. Scrape down the sides of the bowl as needed.
- Gently fold in the graham cracker pieces, mini vegan marshmallows, and vegan chocolate chips. Mix until just combined—do not overmix.
- Scoop about 2 tablespoons of dough onto the baking sheet and flatten slightly with your palm. Space cookies about 2 inches apart.
- Bake for 10–12 minutes, or until cookies are lightly golden.
- Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Measure flour by spooning and leveling—not scooping—to avoid dense cookies.
- Don’t over-mix the dough to prevent gummy or overly spread cookies.
- Use a cookie cutter to swirl around baked cookies for a rounder shape.
- Store leftovers in an airtight container for up to 3 days for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 206
- Sugar: 14g
- Sodium: 154mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0.04g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
