This is one of my grandma’s traditional cookie recipes that I was able to make vegan. Hope you enjoy ๐
Ingredients:
- 1 1/2 cups of organic unbleached flour
- 1/2 tsp baking powder
- 1/4 tsp of salt
- 1/2 cup vegan butter
- 2/3 cup dark brown sugar
- 1 flax egg
- 1/4 cup and 2 tbsp of maraschino cherry juice
- 2 tbsp vegan milk (almond, rice, oat, coconut, etc.)
- 1 bar of semi-sweet chocolate (Baker’s)
- 1/2 cup chopped walnuts (if you are nut-free you can take them out)
- 1/4 cup chopped maraschino cherries
- 1 bag of vegan marshmallows (Dandies)
Frosting:
- 1/3 cup vegan milk (almond, rice, oat, coconut, etc.)
- 1/4 cup vegan butter
- Semi-sweet chocolate chips (Baker’s)
- 1/2 tsp of salt
- 2-2 1/2 cups powder sugar
Directions:
Pre-heat oven to 350 degrees Fahrenheit. Mix together dry ingredients in a medium sized bowl. Cream the vegan butter and brown sugar together. Add the flax egg, then stir in half of dry ingredients. Add maraschino cheery juice and the milk, stir in remaining dry ingredients. Melt two squares of the chocolate and mix into the dough, add in 1/2 cup chopped nuts and 1/4 cup chopped maraschino cherries. Drop dough by tbsp on greased cookie sheet and bake for 10-12 minutes. Cut around 25 marshmallows in half (long side down) and place on hot cookies fresh out of the oven. Broil on high for 30 seconds, or until golden brown (keep an eye on the cookies, the marshmallows will burn fast). To make the frosting, melt the milk, butter, 2 squares of chocolate, and salt. Mix in the powdered sugar until thick. Frost the cookies over the marshmallow and stick a half walnut on top.
–Untamed Medicine, Luke