PlantbasedBrandon

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Red Pepper Flakes

Onion Powder

Chef's Knife

Everyday Pan

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In 2021 I was working 50-60 hour weeks at the post office and eating mostly fast food for convenience. I was always tired and even on my off days I barely had any energy to function. I wasn’t showing up as my best as a husband or a father because I was always tired. I was so frustrated because I felt I was too young to always be so tired. This led me to start to pay more attention to how the foods I ate made me feel afterwards and I came to the conclusion that my diet was why my energy was so low. Being the impulsive person I am I decided to go Plant-based cold turkey to see if that would change things for me. I researched Plantbased recipes and made it a point to make meals without using processed vegan items. I started cooking meals like vegetable soup, plant based chili and mushroom, spinach and cherry tomato pasta. After a week of eating plant-based I felt so much better that I knew I could never go back. I was so excited and amazed by my results that I created my food page @_PlantbasedBrandon on instagram. I wanted to document my journey and to dispel the misconception that vegan food is limited and less flavorful.

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Vegan S'mores Cookies 

To mixing bowl add coconut oil, vegan yogurt, coconut sugar, vanilla extract and whisk thoroughly.

To another mixing bowl add flour, salt, baking powder and whisk thoroughly.

Pour your dry mix into your wet mix and fold in just until everything combines. Make sure not to over mix.

Pour in vegan chocolate chips, crushed gramcrackers and fold in until everything is well combined. Chill in the fridge for 1 hour.

Remove from fridge and use ice cream scooper to scoop 2-3 tbs of dough per cookie. Stuff the middle with 4-5 marshmallows, roll into a ball and place on a lined baking sheet. Bake at 375F for 13-16 mins.

PlantbasedBrandon

Vegan S'mores Cookies

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