Use these Epic vegan marshmallows to create delicious s'mores stuffed cookies with a gooey centre. They are gluten-free and plant-based, perfect for sweet treats.
Brings you the ultimate treat cookies with crisp edges, chewy centres, oozing with gooey marshmallow.
Dive into a world of pillowy delight with our American style plant-Powered mallows.
Features: Natural Ingredients, Happy Snax, Gluten Free, Vegan Friendly
Country of origin: Belgium
| Typical Values | Per 100 g | Per 25 g Serving |
|---|---|---|
| Energy | 1351 kJ / 325 kcal | 338 kJ / 81 kcal |
| Fat | <0.5 g | <0.1 g |
| - of which saturates | <0.1 g | <0.1 g |
| Carbohydrates | 79 g | 20 g |
| - of which sugars | 71 g | 18 g |
| Protein | 0.5 g | 0.2 g |
| Salt | 0.12 g | 0.03 g |
Storage: Store cool and dry, away from sunlight. T<25°C
Package type: Bag
Safety Warning: HOT MARSHMALLOWS CAN BE A BURNING OR CHOKING HAZARD. CAUTION - BE SAFE
Usage: 8 Servings
Ingredients: Sugar, Glucose-Fructose Syrup, Water, Maize Starch, Dextrose, Tapioca Starch, Gelling Agent: Carrageenan, Hydrolyzed Rice Protein, Natural Vanilla Flavour
Allergen Information: Free From Cereals Containing Gluten
Dietary Information: Gluten free; Suitable for Vegans
Recipe: Epic S'more Stuffed Cookies
You Will Need:
Makes 14 cookies
Method:
In a large bowl, cream the vegan butter block and both sugars together.
Mix in the vanilla extract and plant-based milk.
Fold in the flour, cornflour, and salt to make a thick cookie dough.
Fold in the vegan chocolate chips.
Cover and refrigerate for 30 minutes.
Preheat the oven to 180°C (fan) and line several large baking trays with baking paper.
Scoop a heaped tablespoon of dough, flatten slightly, and wrap it around a vegan marshmallow to form a ball. Repeat to make 14 cookies.
Place 4-5 cookies on each tray, spacing them apart.
Bake for 10-12 minutes until the edges are golden but the centres are still soft.
Cool on the tray for 20 minutes. Now break apart and enjoy your gooey s'mores cookies!
