After Thanksgiving, my kitchen was filled with leftover unused vegan marshmallows, nuts, graham crackers, molasses cookies, and other ingredients. When my friend asked me to make a plant-based dish for her friends-giving, I began looking through the leftover miscellaneous ingredients for inspiration. Soon enough, it occurred to me to make my spin on Momofuku Milk Bar’s compost cookie. What started as a last-minute baking project for a friends-giving turned into one of the most delicious cookie recipes of all time! My non-vegan family members devoured them in a matter of seconds, and the guests at the friends-giving quickly went back for seconds and thirds.

These cookies are one of the most delicious baked goods ever. Each cookie is slightly different, but they are all filled with interesting flavors and textures. The add-ins for the recipe can easily be adapted based on what ingredients you have in your kitchen! The cookies are chewy with a hint of molasses, and the vegan marshmallows add an unforgettable sugary crunch. These cookies are a must-have on the table for any family or friend affair if you are trying to win over the hearts of vegans and non-vegans alike!

INGREDIENTS (Yields about 30 cookies)

• 1 1/2 Cups vegan graham cracker crumbs

• 1 1/2 Cups Nabisco ginger snap cookie crumbs

• 1 ½ Cups all-purpose flour

• Scant 1/2 Cup rolled oats

• 1 Tsp. baking soda

• ½ Tsp. salt

• 1 Cup melted coconut oil or Earth Balance

• 1 Cup granulated sugar

• 1 Cup coconut sugar

• 1 Tsp. vanilla extract

• 2 Flax or Chia eggs

• 1 Cup semi-sweet chocolate chips

• 1/2 Cup mini vegan marshmallows

• 1/2 Cup pistachios

• 1/3 Cup dried cranberries

* While it is strongly encouraged to keep the mini vegan marshmallows and chocolate chips in the recipe, all of the add-ins can be subbed out for different ingredients based on your taste preferences and/or what you have available in your kitchen.

INSTRUCTIONS

1. Preheat oven to 350 degrees F° and line cookie sheet(s) with parchment paper. Set aside.

2. In a small bowl, prepare flax or chia eggs and let sit for 5 minutes.

3. Using a different bowl, whisk together graham cracker cookie crumbs, ginger-snap cookie crumbs, flour, rolled oats, baking soda, and salt. Set aside.

4. In a separate large bowl, whisk melted coconut oil (or Earth Balance), sugar, and coconut sugar, until light and creamy.

5. Add in vanilla extract, flax or chia eggs, and coconut oil (or Earth Balance) to the wet mixture and whisk again until well combined.

6. Gradually add in the flour mixture to the wet mixture and mix only until just combined.

7. Fold in the chocolate chips, pistachios, mini marshmallows, and dried cranberries. The cookie dough may feel slightly wet and crumbly, but should hold its shape if you press it with your fingers. If it is not holding its shape, add in 1 tablespoon of water or non-dairy milk. The vegan marshmallows may make it difficult to press the cookies into a shape, so be patient!

8. Using a 1-ounce scooper, or a palm-sized estimate, place balls of cookie dough onto the prepared cookie sheets.

9. Bake the cookies for 8 to 10 minutes, or until the cookies have lightly browned. The edges of the cookies should be somewhat golden and the centers still soft.

10. Cool the cookies on the cookie sheet(s) for about 5-8 minutes and then transfer to a cooling rack to finish cooling. The cookies will firm up as they cool.

    Serve immediately or store in an air-tight container for up to one week! Enjoy!