I experienced a first in my baking career while making these. I failed not once, not twice, but FOUR times before I finally was happy with the marshmallow filling. “Regular” marshmallows, in case you didn’t know, are about 99% pure sugar combined with gelatin. Finding a way to make these somehow healthier proved to be one of the biggest challenge I have faced yet.
For my first attempt, I attempted to make “AquaFaba” which is apparently some hippie way of using chickpea water to make fake marshmallow cream. Newsflash: it tastes as bad as it sounds. Being open minded, I gave it a try and was completely disgusted. Into the trash it went.
For my second attempt, I melted down Dandie’s (a surprisingly delicious vegan marshmallow) with coconut oil. The marshmallows and coconut oil did not mix well at all. Instead, I ended up with a greasy blob of melted goo. Second batch into the trash.
Angry with my first two attempts, I tried again the second day with brand new ideas. The 3rd and 4th attempts I combined an egg white meringue, calorie free sweetener, and unflavored gelatin. The results were abhorrent and they were immediately tossed in the trash.
DAY THREE, I decided to stick with something I was more comfortable with. A sugar free vegan buttercream with marshmallow flavoring using Torani’s toasted marshmallow sugar free syrup. This fluffy marshmallow cream is the perfect balance to the rich chocolate and crispy, graham cookies. If you are still reading this, I just wanted you to know the extend I went to in order to make these cookies. I refuse to deliver a recipe that is less than perfect!!
These cookies are both vegan and gluten free and made with significantly less sugar than the Girl Scout cookies bought in a box. The cookies themselves have that familiar graham cracker taste that we all know and love made with with honey and cinnamon. Combined with the rich chocolate and sweet marshmallow buttercream, these create the ultimate cookie to satisfy even the strongest of cravings.