Remember a couple weeks ago when I told you how we made vegan s’mores? Well we had all those left over s’more ingredients, but felt like we already had our “s’more moment” and didn’t really want to fire up the grill to make them again. I mean, that was our farewell summer meal, so it seemed kind of inappropriate to have a farewell summer meal: part II, right? I’m not sure who I think I’d be offending, but I have a big commitment to theme’d events, and that theme-ship had sailed. I mean, it’s September, the first official month of fall, and sure, the beginning of this exciting month always feels a bit more like summer than autumn, but that doesn’t mean you can go around doing summer-things like s’more making, amirite?
So what to do with homemade graham crackers, fair trade vegan chocolate, and vegan marshmallows? Well, duh, s’more cookies! The internet had unusually slim pickin’s for vegan versions of this cookie, so I veganized and healthified (slightly) a non-vegan recipe. The result: gooey. yumz. gooey-yumz.
1 1/2 cups white whole wheat flour
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 dash of cinnamon
3/4 cup Earth Balance
1/2 cup unrefined cane sugar
1/2 cup Sucatant
1 teaspoon vanilla extract
Ener-g Egg Replacer for 2 eggs
1/2 vegan chocolate bar, chopped
1/2 pack Sweet & Sara vegan marshmallows, chopped
I’m actually super-duper excited to have this food blog to document all the wonderful foods that fall has to offer. Stay tuned for some autumn feasting…..