Ingredients
Scale
- 250g (2 cups) – all-purpose flour, fluffed, spooned, and leveled, see notes for proper measurements
- 1 teaspoon – baking soda
- 1 teaspoon – salt
- 120g (½ cup) – melted vegan butter, I used Country Crock Plant Butter
- 100g (½ cup) – granulated sugar
- 150g (¾ cup) – light brown sugar, lightly packed
- 75g (¼ cup) – warm non-dairy milk, I used soy
- 2 teaspoons – pure vanilla extract
- 180g – semi-sweet chocolate, chopped, I used Baker’s Bar https://amzn.to/3OTLubw
- 4 sheets – vegan-friendly graham crackers, I used Nabisco, roughly crushed https://amzn.to/3KTPkjP
- 8–9 Dandies vegan marshmallows, cut in half https://amzn.to/3YS21RK
Equipment:
- Food scale https://amzn.to/47KgKCp
- Measuring spoons
- Mixing bowls
- Bowl cover https://amzn.to/47PeaeE
- Whisk
- Rubber spatula
- Kitchen shears https://amzn.to/44GEd4Z
- Medium-sized cookie scoop https://amzn.to/47Ou1d7
- Parchment paper or silpat mat https://amzn.to/3steZcM
- Baking sheet
- Optional, Culinary Torch https://amzn.to/3PermlG
Instructions
- Combine the flour, baking soda, and salt in a medium-sized bowl.
- Combine the melted butter, granulated sugar, and light brown sugar in another bowl. Mix until well combined. Then add in the non-dairy milk and vanilla, and mix.
- Add the dry ingredients to the wet, and fold until just combined.
- Add in the chopped semi-sweet chocolate and crushed graham crackers and continue to fold until there are no dry spots of flour left.
- Cover and chill the bowl of cookie dough in the fridge for 30 minutes to an hour (any longer will make the cookie dough hard to scoop out, see notes)
- While you wait, carefully cut the marshmallows in half with kitchen shears.
- When you’re ready to bake, preheat the oven to 350°F, and line a baking sheet with parchment paper.
- Scoop out the cookies using a medium-sized cookie scoop, form a cavity in the middle, and place half a marshmallow inside. Roll together and repeat for the remaining cookie dough. Place the cookies two inches apart on the parchment-lined baking sheet. Bake for 18-20 minutes or until the edges are golden brown.
- Allow to cool before serving!
- Optional step, after cookies have cooled you can torch the marshmallows for an added touch!
Notes
- Measure your flour correctly. I test my recipes, 100% in grams. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error.
- If you measure by cups, avoid scooping the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, that this method is not guaranteed to be accurate.
- Resting your cookie dough in the fridge. First, it allows the fat in the cookies to chill and firm up, and this will prevent your cookies from spreading too thin. Second, allows the flour to fully hydrate and soak up the liquids in the dough. As a result, you get a cookie that is chewier and has a more developed flavor.
- My cookie dough is too hard to scoop! If you accidentally left your cookie dough chill in the fridge for too long, simply set it out at room temperature for a couple of hours or until the dough is soft enough to scoop. Don’t let it get too soft, as it might spread out too thin when it bakes.
- How long do these cookies stay fresh? Store the baked vegan s’mores cookies in an airtight container at room temperature for up to 4 days. You can also store the dough in the fridge for up to a week.
- Can I freeze the cookie dough? Yes! Freeze the pre-scooped cookie dough on a baking sheet, once frozen transfer to an airtight container and freeze for up to 6 weeks. The frozen cookie dough can go straight from the freezer to the oven, just add 2-3 minutes to the cooking time.
- How do I reheat vegan s’mores cookies? You can heat them in the microwave in 30-second increments, just keep an eye on it because the marshmallow will puff up! Alternatively, you can place them on a parchment-lined baking sheet and heat it at 350ºF for 5 minutes.
- Can I make this gluten-free? Yes, I would suggest using a 1-to-1 gluten-free all-purpose flour!
