I know what you’re thinking…
Didn’t I just write about making smarties cookies a few months ago?
Yes, I did. But these cookies are different; they’ll beat all other cookies, and tempt you to the dark side!
The last cookies I made were a bit of an experiment, I was making oatmeal cookies that called for chocolate chips. I didn’t have any, so I tossed in a box of smarties mostly to prevent myself from gobbling them all up in a sitting.
The last time, the cookies were adulterated with oats, and coconut and pistachios and dried cranberries… smarties played the role of ‘extra’ – an afterthought.
I wanted to make these cookies again with smarties as the star ingredient – so that I can rightly call them smarties cookies.
I used a whole cup of smarties for this batch and adapted a great chocolate chip cookie recipe I found.
The recipe is originally vegan and I followed it closely, but adding these smarties makes it not vegan.
What I loved about these cookies were how soft and chewy and yet crunchy they were, and they’re not too sweet.
They’re oh so delightfully colourful.
Smarties Cookies (adapted from Sweet Tooth)
- 2 cups flour
- 1 cup turbinado sugar (or granulated sugar)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup smarties
- 2/3 cup grapeseed oil (or any type vegetable oil)
- 1/4 cup almond milk
- 1 tsp vanilla
- 1 tbsp dark molasses
- Preheat oven to 350 degrees
- Line cookie sheets with parchment paper and set aside
- In a large bowl, combine and mix the flour, sugar, baking powder, baking soda, salt, and smarties.
- In another bowl, whisk together oil, milk, vanilla, and molasses.
- Add the wet mixture to the dry and mix well to incorporated.
- Roll dough into compact balls and place on cookie sheets.
- Flatten slightly and leave enough room between each dough, cookies will spread during baking.
- Bake in the oven for 8-10 minutes.
- Let cookies cool for 5 minutes on the pan before transferring to a wire rack to cool completely.