Oat's S'mores Cookies
That soft and chewy golden oat s’mores cookie, topped with a light, pillowy fluff and drizzled with dripping melted dark chocolate 🤤🤤🤤. And they're vegan!
Ingredients
Oats Cookie
- 2 cups plain flour sifted
- 2 cups rolled oats
- 2 cups desiccated coconut
- 2 tsp sea salt flakes
- 2 cups brown sugar
- 1 tsp grounded cinnamon
- 1 cup macadamia nuts toasted and roughly chopped
- 200 grams vegan butter
- 1/2 cup golden syrup
- 1 tsp vanilla extract
- 1/4 cup water
- 2 tsp bicarbonate soda baking soda
Vegan Meringue
- 200 ml aquafaba roughly 1 tin
- 200 grams caster sugar
- 2 tsp corn flour
- 1/2 tsp white vinegar
Chocolate Sauce
- 150 grams quality dark chocolate
Instructions
Oats Cookie
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Pre heat oven to 180c or 356f
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In a large mixing bowl, combine plain flour, rolled oats, desiccate coconut, brown sugar, sea salt and macadamia nuts together.
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In a medium size saucepan, combine butter, golden syrup, vanilla extract and water together and bring to boil in medium heat.
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Once boiled turn heat off, working quickly add 2 tsp of bicarbonate soda and mix till incorporated.
Mixture will bubble and expand as a reaction to the bicarb
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Carefully pour the hot syrup mixture into the flour mixture and mix till all ingredients have combined.
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Using a spoon or a cookie scoop, scoop the dough into a lined tray, gently flattening the cookies slightly.
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Bake biscuits in the preheated oven at 180c for 15min or until golden brown.
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Let cool slightly on tray before transferring to cooling rack.
Vegan Meringue
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Place aquafaba, vinegar and cornflour in a clean mixing bowl and on high speed commence mixing with a whisk till white and glossy.
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Once you start to see it thickening, start pouring the caster sugar, roughly 1/8 cup at a time until all the sugars have been incorporated and stiff peaks form.
Roughly 10 min
To Assemble
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Place your egg free meringue into a pipping bag and pipe the meringue on top of the cooled cookie.
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Using a kitchen blow torch, gently torch just the tips of the meringue, to give it that lovely golden glow with a tinge of blitz.
I personally like the burnt caramelised taste of the meringue, you don't have to burn it if you don't like.
* Be careful, like any meringue, it will burn easily!
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Place dark chocolate in a microwave safe bowl and heat in microwave till the chocolate has melted.
Stirring occasionally to insure chocolate is melting evenly.
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With a tea spoon, drizzle melted chocolate over the s'mores coated oat cookie
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Enjoy immediately
Recipe Notes
For a softer, chewier biscuit, turn heat down to 170c and bake for 10min or until golden brown.
The cookie will be very soft, so let it cool for a few minutes on tray before transferring to a cooling rack 😉
you can also adjust the thickness of your cookie to suit your preference. Reminder, thinner cookies, won't take long to cook, so don't leave your oven unattended.
Qty says roughly 20. Depending on the size of your scoop, you makehave more or less cookie. Why not double the batch to make sure you have more!😋
For best meringue results, mixing bowl should be clean and free from oil or grease residue.
I personally like the burnt caramelised taste of the meringue, you don’t have to burn it if you don’t like.
* Be careful, like any meringue, it will burn easily!
Due to the stickiness of the s'mores, do not stack cookies when storing. That's if there's any left!
*Nutrition information is approximate and is meant as a guide only*