These cookies are the beginnings of a fantastic s’more: simply sandwich a square of chocolate and a marshmallow (scorched to your liking) between two cookies.
The nut butter component of these cookies along with the fragrant spices make for a delicious deviation from your standard cookie. Enjoy as a trail snack, or around the campfire – if you can hold out that long.
Time: 10min prep, 15min cook time
Serves: 10–12 cookies
Cookie dough ingredients
¼ cup coconut oil, melted
½ cup nut butter (I used coffee and maple peanut butter)
⅓ cup maple syrup or honey
2 tsp vanilla essence
¾ cup flour
½ tsp salt
½ tsp nutmeg
½ tsp cardamom
1 tsp cinnamon
½ tsp baking soda
Splash of milk or water
Spiced sugar ingredients
¼ cup brown sugar
½ tsp cinnamon
¼ tsp nutmeg
At home, preheat the oven to 180°C. Make the cookies by mixing the melted coconut oil with the nut butter, maple syrup and vanilla essence in a big bowl.
Add the remaining dry ingredients to the bowl and fold the mixture until it all comes together. If the mix is looking dry, add water or milk one tablespoon at a time until the dough is more workable.
To make the spiced sugar, mix the brown sugar with the additional cinnamon and nutmeg in a small bowl. Roll the cookie dough into golf ball-sized spheres and coat each one in the spiced sugar.
Place on a lined baking tray, squish down slightly with the back of a fork and bake for about 15min. Check them after 12min, squish a little more to get crinkly edges, and keep cooking until golden brown.
Remove from the oven and allow to cool completely before storing in an airtight container or bag.