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vegan, chocolate, gluten-free, cookies, oil-free, sweet · July 15, 2020

S’mores Cookie Cups

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Bringing s’mores indoors with these S’mores Cookie Cups – gluten-free “graham” cookie, homemade vegan marshmallow fluff, dark chocolate, torch till toasty!

Kinda on a s’mores EVERYTHING streak right now and I’m not even trying to stop it. Graham-inspired cookie, dark chocolate, and marshmallow – what better flavor trio to have on recipe repeat?

This recipe is another one dreamed up and developed in collaboration with Gina from Healthy Little Vittles. I always love working with this lady because her imagination and talent with a camera just amaze me more with everything she posts. But something BIG has happened since last time we collab-ed. Massive, mind blowing, near life changing if you will…

And that is the invention of her incredible homemade Vegan Marshmallows! I cannot even remember how many times I’ve attempted homemade marshmallows without gelatin, but Gina finally cracked it and they are fluffy and sweet and everything cloud-like you could ask for.

And if you give a girl a homemade vegan marshmallow recipe (FINALLY), she’s gonna turn it into a S’mores Cookie Cup.

This recipe does have a few steps…

  1. Make and bake the “graham” cookie base.
  2. Whip up the marshmallow fluff.
  3. Fill the cooled cups and allow the marshmallow to set.
  4. Top with dark chocolate chunks or chips.
  5. Torch (without burning the cups or yourself).
  6. Or don’t torch, they are delicious un-toasted too.
  7. Turn on this YouTube video to conjure up campfire vibes.
  8. Dig in!
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S’mores Cookie Cups

★★★★★ 5 from 2 reviews
  • Author: Natalie
  • Prep Time: 90 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 42 minutes
  • Yield: 6 cups 1x
  • Category: cookie
  • Method: baking
  • Cuisine: american
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Description

Bringing s’mores indoors with these S’mores Cookie Cups – gluten-free “graham” cookie, homemade vegan marshmallow fluff, dark chocolate, torch till toasty!


Ingredients

Scale

“Graham” Cookie Cups

  • 2 cups (180g) granola
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • Pinch salt
  • 1/2 cup (65g) cassava flour
  • 1/2 cup (120g) almond butter
  • 1/2 cup (160g) maple syrup
  • 1 teaspoon vanilla extract

Vegan Marshmallow Fluff

  • 1/4 cup (60g) aquafaba (brine from a can of chickpeas)
  • 1/2 cup(160g) tapioca syrup
  • 1 tablespoon agar agar powder + 3 tablespoons water
  • 1/2 teaspoon vanilla extract
  • Pinch salt

Dark chocolate bar

Kitchen torch/lighter for toasting (optional)


Instructions

  1. Preheat the oven to 350ºF.
  2. In the food processor, grind the granola until fine, then add baking soda, cinnamon, salt, cassava flour and pulse to combine.
  3. Place the “graham” mixture into a medium bowl and then stir in the almond butter, maple syrup and vanilla until you have a cookie dough-like consistency.
  4. Spray a muffin tin with coconut oil, then divide the graham cookie dough equally in the muffin tin and gently press the dough in the cups, making a well in the middle of each with your fingers.
  5. Bake for about 12 minutes at 350ºF. Cool.
  6. Whip the aquafaba with a hand mixer on high to stiff peaks. Set aside.
  7. Combine 1 tablespoon of agar agar powder with 3 tablespoons of water, stir to combine.
  8. In a small saucepan over high heat, bring the tapioca syrup to a boil. Add the agar mixture, a pinch of salt, and the vanilla extract to the pan. Whisk continuously until the syrup comes to a rapid boil. Remove from heat.
  9. Immediately, pour the syrup mixture into the whipped aquafaba while you are beating the aquafaba on low speed to make a marshmallow fluff.
  10. Pour the marshmallow fluff generously into each cookie cup and set it aside to firm up for 30-45 minutes.
  11. Top each cup with chocolate chunks (or chips work too).
  12. Use a blow torch or broil for a few minutes in the oven to toast (optional, they are delicious un-toasted too) and enjoy!


Nutrition

  • Serving Size: 1 cup
  • Calories: 494
  • Sugar: 27g
  • Sodium: 335mg
  • Fat: 21g
  • Saturated Fat: 4g
  • Carbohydrates: 73g
  • Fiber: 6g
  • Protein: 8g

Keywords: gluten free, summer, dessert, chocolate, marshmallow, aquafaba, fluff, vegan, granola, gluten-free

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In: vegan, chocolate, gluten-free, cookies, oil-free, sweet · Tagged: chocolate, dessert, marshmallow, summer, granola, vegan, gluten-free, aquafaba, fluff

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Comments

  1. Kay says

    July 16, 2020 at 1:36 pm

    I have never heard of tapioca syrup. What can I use instead?

    Reply
    • Natalie says

      July 16, 2020 at 2:29 pm

      Corn syrup will work too!

      Reply
      • Kay says

        July 17, 2020 at 10:10 pm

        I don’t use corn syrup ever. I have honey, maple syrup and agave.

        Reply
        • Natalie says

          July 18, 2020 at 9:37 am

          Honey will be the best of those 3, but none of them are as thick and viscous as tapioca syrup so I cannot guarantee the fluff will turn out as well!

          Reply
  2. shelly says

    July 16, 2020 at 3:08 pm

    Hi!
    Would maple syrup or honey work also?

    Reply
    • Natalie says

      July 16, 2020 at 3:13 pm

      Honey might work, but I am hesitant to say yes for sure. Its not as vicious/sticky as tapioca syrup so your fluff may not set as well

      Reply
  3. marquis | realrawkitchen says

    July 17, 2020 at 8:33 pm

    omg YES I have been looking for a way to create a marshmallow-like filling and THIS IS IT. Thank you, Natalie 😍

    Reply
    • Natalie says

      July 17, 2020 at 9:14 pm

      I was totally amazed at how reminiscent of real deal marshmallow fluff it was, super excited for you to give it a shot🤗

      Reply
  4. Emily says

    July 17, 2020 at 10:00 pm

    I’m excited to try this dessert!
    But, may I use an alternative to cassava flour (ie. Bob Redmill’s 1-to1 GF cooking flour)?

    Reply
    • Natalie says

      July 18, 2020 at 9:37 am

      Yes that should work just fine! Hope you love them Emily 🙂

      Reply
  5. Lara says

    July 19, 2020 at 3:08 pm

    Wow Natalie, you and Gina, you’ve outdone yourself – this is frickin’ BEAUTIFUL! 😍 I’ve always loved s’mores and could never find vegan marshmallows/marshmallow fluff so I was extremely excited to make my own marshmallow fluff 😜 I didn’t have cassava flour nor did I have tapioca syrup, so I used rice flour and rice syrup instead. Everything went well ☺️ This is such an easy to follow and to make recipe. Although it helps to have a friend helping you – it’s a win win situation, right?! Anyway, thank you so so much for this INCREDIBLY delicious and extraordinary recipe. I will be making this again 💯🥰 love, and stay safe, lara xx

    ★★★★★

    Reply
    • Natalie says

      July 19, 2020 at 4:00 pm

      YAY!! I am thrilled to hear you tried them Lara🤗🤗 And with such success, good to know the rice syrup/flour swaps worked too because I’ve gotten quite a few questions about that. SO thank you for the feedback and I am so happy to finally have a homemade vegan marshmallows in my life too💞 Much love!

      Reply
  6. Kristi says

    August 7, 2020 at 1:58 pm

    Can I use anything as a substitute for the Aquafaba? And can I use almond flour instead?

    ★★★★★

    Reply
    • Natalie says

      August 7, 2020 at 3:35 pm

      Egg whites. But if you are vegan, no there really is no sub unfortunately. Almond flour should be fine, might be a little more crumbly cookie cup, reduce it to 1/4 cup though!

      Reply

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