There's no campfire needed for these delicious vegan s'mores cookies! These cookies contain semi-sweet chocolate chunks, graham cracker crumbs, and a soft and gooey marshmallow center. They are BEYOND delicious!
These vegan s'mores cookies are the best alternative if you don't want to make normal s'mores, I mean why would you? This recipe gives you everything you want in a s'more but in a cookie form.
What makes this cookie recipe different is that you'll need to fold graham cracker crumbs into the cookie dough, and stick a marshmallow into the center of each cookie dough ball. As the cookie bakes, the marshmallow will puff up, which gives you the gooiest delicious cookie!
And if that doesn’t convince you, how about a s’mores latte or even a s’mores brownie? These are other recipes that will also give that campfire essence.
✨Why You’ll Love These Vegan S'mores Cookies
- You get all the delicious flavor of a classic s’more in a cookie form!
- Chewy, gooey pocket of marshmallow right in the middle, need I say more?
- Simple and easy recipe!
✏️Ingredient Notes
- All-purpose flour - Flour is what will make or break these cookies. Please be sure to measure them properly and with a scale.
- Semi-sweet chocolate - My favorite brand to use is Baker’s Bar. I like to chop them up and add to the cookies. Compared to chocolate chips, these create delicious pools of chocolate when baked.
- Vegan butter - We’ll be using melted vegan butter for this recipe as it’ll help incorporate in the dough evenly.
- Sugar - I love using both light brown sugar and granulated sugar in my cookie recipes. The mix of both gives it great flavor and texture.
- Dairy-free milk - I like using soy milk as it has the most protein of all the non-dairy alternatives. For baking projects that need a lot of structure (like cakes and bread), this is the best dairy-free option.
- Vanilla extract - Can’t go wrong with adding vanilla!
- Vegan-friendly graham crackers - Most graham crackers are not vegan friendly, most add honey. My favorite brand to use is Nabisco Graham Crackers.
- Vegan marshmallows - Like the graham crackers, marshmallows are not vegan. They contain egg whites and gelatin. My favorite vegan brand of marshmallows is Dandies.
See the recipe card below for a full list of ingredients and measurements.
🍴How to Make Vegan S'mores Cookies
Top Tip: Use a food scale to weigh out the ingredients. That way, you'll only need one or two bowls, and you won't have to wash a bunch of measuring cups!
Step 1: In a medium bowl, combine the flour, baking soda, and salt. Set aside until ready to use.
Step 2: Combine the melted butter, granulated sugar, and light brown sugar in a metal bowl. Mix until well combined. Then add in the non-dairy milk and vanilla, and mix.
Step 3: Next, add the dry ingredients to the wet, and fold until just combined.
Step 4: Then, 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.
Step 5: 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.
Step 6: 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.
Step 7: Place the cookies two inches apart on the parchment-lined baking sheet.
Step 8: Bake for 18-20 minutes or until the edges are golden brown. Allow to cool before serving!
⭐Expert Baking Tips
- Want a toastier marshmallow? Use a kitchen torch to get a better char.
- Be sure to crush or chop the graham crackers into small pieces so that they fit in the dough better. However, try avoiding adding the crumbs as they will prevent the s’mores cookies from forming into dough balls.
- 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.
💭Common Questions
You can, but they won’t melt properly in the cookie dough.
Yes! Switch it up for vegan semi-sweet chocolate chips.
I have not tested this using gluten-free flour, but for a cookie recipe like this, I think a 1-to-1 all-purpose gluten-free flour will work!
You can use any vegan digestive biscuits you can find, or maybe try it out with Biscoff cookies. Just keep in mind that Biscoff cookies do have a strong flavor and can overpower the other flavors in the vegan s’mores cookies.
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.
🥣Storage & Reheating
- Storing
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. - Freezing
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. - Reheating
You can heat these s’mores cookies 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.
Did you try this recipe? Please leave a 5-star ⭐️ rating and comment below! Tag @flouredframe on Instagram & Facebook!
📖 Recipe
Vegan S'mores Cookies
Equipment
- Measuring spoons
- Mixing bowls
- Bowl cover
- Whisk
- Rubber spatula
- Kitchen shears
- Medium-size cookie scoop
- Parchment Paper or Silpat mat
- 1 Rimmed baking sheet
- Kitchen torch optional
Ingredients
- 250 grams All-purpose flour (fluffed, spooned, and leveled)
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 120 grams Melted vegan butter (I used Country Crock Plant Butter)
- 100 grams Granulated sugar
- 150 grams Light brown sugar (lightly packed)
- 75 grams Warm non-dairy milk (I used soy)
- 2 teaspoons Pure vanilla extract
- 180 grams Semi-sweet chocolate (roughly chipped)
- 4 sheets Vegan-friendly graham crackers (I used Nabisco, roughly crushed)
- 8-9 Vegan marshmallows (I used Dandies, cut in half)
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!
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