Friday, July 22, 2016

S'mores Cookie Cups

Longing for a way to enjoy S'mores without the campfire?  I've got the answer for you! S'mores Cookie Cups!  The original recipe came to my attention on Facebook, click HERE to go to it! Needless to say, it wasn't allergy friendly for our household, so we did some tweaking in the kitchen, and came up with a delicious dessert, best served warm and gooey!

By ingredients, this recipe for S'Mores Cookie Cups is peanut-free, tree nut-free, dairy-free, egg-free, fish-free, and shellfish-free. As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends! 

Steps marked with an asterisk (*) are child friendly!  
Click HERE for more information! 

Click HERE for printable recipe! 
1 cup graham cracker crumbs (see note)
1 ¼ cups unbleached, all - purpose flour
½ teaspoon kosher salt
½ cup dairy free margarine (Earth Balance soy-free baking sticks)
½ cup light brown sugar
½ cup granulated sugar
Egg Substitute: 1 ½ Tablespoons canola oil, 1 ½ Tablespoons water, 1 teaspoon  
aluminum-free baking powder (whisk these together in a mug until frothy and add as one ingredient)
1 teaspoon vanilla extract
12 large marshmallows, cut in half with kitchen shears
2 dairy-free chocolate bars (We use Pascha dark chocolate!)

  1. Preheat oven to 350 degrees F.
  2. Grease a mini-muffin tin (for a total of 24 greased wells)
  3. *Prepare the dry ingredients: in a large bowl, whisk together graham crackers crumbs, flour, baking soda, and salt.
  4. *Using a stand mixer fitted with a paddle attachment, cream together margarine and sugars.
  5. *Add vanilla extract and egg substitute into the mixer and blend well.
  6. *Add the dry ingredients in two batches and mix until fully incorporated.
  7. *Using a one Tablespoon cookie scoop, drop dough into the greased wells of the mini-muffin tin. Press the dough down into the wells by using the back of the scoop, making an indentation in the top of each cookie cup.
  8. Bake for 6-8 minutes. (The edges should be just turning brown.)
  9. Remove muffin tins from oven and place the tins on a cooling rack.
  10. *Leaving the cookies in the tin, press ½ a marshmallow down into the center of each cookie. (cut side down)
  11. Let the cookies cool completely.
  12. Preheat the broiler and *break the Pascha chocolate bars into 24 squares.
  13. Place the muffin tins under the broiler to toast the tops of the marshmallows.
  14. Remove the tins and place on a cooling rack. *Carefully press one square of chocolate into each.
  15. Serve warm!

Note: *Graham cracker crumbs can be made by placing graham crackers in a zip top bag and rolling with a rolling pin until desired fineness is reached. They can also be made by pulsing graham cracker crumbs in a food processor.

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 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!

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