Vegan Smores Cookies

• 1- 1/2 teaspoon Ener-G Egg Replacer
• 2 Tablespoons Water
• 1/4 cups Granulated Sugar
• 1/2 cups Dark Brown Sugar (packed)
• 1/2 cups Vegetable Shortening
• 1- 1/2 teaspoon Vanilla
• 1 cup Unbleached All Purpose Flour Plus 1-2 Tablespoons Extra, If Needed
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 13 cups Dark Chocolate Chips
• 13 cups Dandies Mini Marshmallows (or Use A Larger Size And Cut Into Pieces)

1. 1.
2. Preheat the oven to 350 F and line a cookie sheet with a parchment paper or a silicone baking mat.
3. 2.
4. In a small dish whisk together egg substitute and water.
5. Set aside.
6. 3.
7. In a large bowl using an electric mixer cream together the sugars and shortening.
8. Add the egg mix and vanilla and mix well.
9. 4.
10. In a medium bowl mix 1 cup flour, baking soda, and salt.
11. Add 1/2 of these dry ingredients at a time into the wet ingredients and mix to combine.
12. 5.
13. Add the remaining flour 1 tablespoon at a time until the dough becomes stiff and pulls away from the sides of the bowl (this will make a nice dense thick cookie).
14. 6.
15. Fold in the chocolate chips and mini marshmallows.
16. 7.
17. Roll into 1 1/2 2 tablespoon sized balls and place on the cookie sheet spacing them about 2 inches apart.
18. I like using a scoop to pack the dough tightly into uniform balls.
19. It is important to apply pressure to the balls when shaping them to hold the marshmallows in place.
20. 8.
21. Bake for 8-10 minutes or until the bottom edges of the cookies are just turning golden brown.
22. Remove pan from oven and set it on a rack.
23. Let the cookies sit for 5 minutes on the cookie tray and then move to a cooling rack 9.
24. When cooled, store in an airtight container and enjoy within the next 2-3 days.

egg, water, sugar, brown sugar, vegetable shortening, vanilla, flour, baking soda, salt, chocolate chips, dandies

Taken from tastykitchen.com/recipes/special-dietary-needs/vegan-se28099mores-cookies/ (may not work)