These chewy, gooey vegan s'mores cookies are the epitome of summer. Filled with marshmallows, pools of melted dark chocolate chips, and crushed graham crackers, they are truly the best summer dessert. No campfire needed!
These s'more stuffed cookies take a classic chocolate chip cookie to the next level. These are perfect treat to bring or make for your next summer cookout!
As always, these cookies are completely vegan, egg free, and dairy free. You can easily make these into vegan gluten free s'mores cookies if needed!
This recipe is like any classic cookie recipe so you'll need the basics, which hopefully you have on hand! The only additions are graham crackers and the marshmallows.
- All Purpose Flour: the classic cookie base. If you're gluten-free, I suggest using gluten-free flour at a 1:1 ratio. I would not suggest using oat flour or almond flour, as the ratios can be quite different. If you know how to substitute one of those for all purpose flour successfully, go for it and please let me know how it went in a comment below!!
- Sugar: I used a combination of light brown sugar, dark brown sugar, and white sugar. They each bring their own flavor and richness to the recipe. Even though we're using 3 types of sugar, we're only using 1 cup in total.
- Cornstarch: so these are nice and chewy.
- Baking Soda & Baking Powder: as our leavening agents.
- Salt: to balance out these sweet cookies a little bit.
- Graham Crackers: for added crunch and to help us achieve that classic s'mores flavor.
- Vegan Mini Marshmallows: A MUST to make these super ooey gooey.
- Dark Chocolate Chips: every cookie that's worth eating has melty pools of chocolate and this recipe is no exception. You can use a chocolate bar in addition to the chips or instead of.
- Vegan Butter: any brand of vegan butter you prefer will do! However, I do suggest using sticks instead of a tub. For this recipe I used the Earth Balance buttery sticks.
- Vegan Eggs: I used this vegan egg replacer but feel free to use whichever egg substitute you prefer. I always recommend flax eggs or applesauce.
- Vanilla: duh. Baking without vanilla is ludicrous.
How to Make Vegan S'mores Cookies
I love cookies so much not only because they're delicious, but they're so quick and easy to make.
- Start by preparing your vegan eggs and allowing them to set for at least 5 minutes. In a large bowl, cream together room temperature butter and the three sugars using a hand mixer or stand mixer on a medium speed for 1-2 minutes. If needed, you can do this by hand by whisking rapidly. Add vegan eggs and vanilla and mix once more until combined.
- In a separate, smaller bowl, whisk together the dry ingredients. Add the dry ingredients to the large bowl with the wet ingredients. Using a rubber spatula, gently mix until just combined. The dough will look a little shaggy in the beginning, but keep mixing and it'll get nice and smooth.
- Add chocolate chips, crushed graham crackers, and the halved mini marshmallows. Mix until combined.
- Chill the dough for at least 30 minutes. While the dough is chilling, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Roll the cookie dough into 12 balls to start and place on the prepared baking sheet about 1-2 inches apart. The size is completely up to you, I use a tablespoon measuring spoon or a cookie scoop to scoop mine. Bake for 10-12 minutes or until the edges are golden. Remove from the oven and drop the baking sheet with the cookies on the counter twice. Repeat until all the dough is used or wrap the remaining dough and freeze.
- Let the cookies set/cool slightly on the baking sheet for at least 5 minutes (ha, I have no self control. Do as I say, not as I do). ENJOY!!!
I love this recipe as is but here are a few variations that will work perfectly if needed.
- Make this recipe gluten-free by swapping the all purpose flour for gluten-free flour at a 1:1 ratio. Don't forget to pick up gluten free graham crackers too!
- Use coconut oil instead of vegan butter. I know some vegan butters are not always completely allergen friendly (looking at those of you with a pea allergy). Melted coconut oil will work perfectly.
- Make this recipe into s'mores cookie bars instead by lining an 8x8 baking dish with parchment paper and press ¾ of the dough into the dish to create an even layer. Sprinkle marshmallows, chocolate chips, and crushed graham cracker on top, then top with the remaining ¼ of dough and bake for 25 minutes or until golden brown.
- Cut the mini marshmallows in half. This is a must if you want to avoid a total marshmallow explosion!
- Make the cookies on the middle rack for the most even baking.
- Take out when just golden on the edges. They might seem a bit undercooked in the middle but they'll finish baking as they cool & set.
- Make sure your wet ingredients are at room temperature. This ensures that cookies will be a nice, fluffy consistency rather the super thin and spread out.
- Make sure your baking soda is not older than 30 days. Baking soda expires so quickly and if you're not careful, whatever you make with one that's older than 30 days is going to taste BAD.
Yes! These cookies will stay fresh for up to 5 days in an airtight container at room temperature.
Yes! Store the cookie dough in an airtight container (like a freezer friendly bag) and freeze for up to 3 months. For easy use, roll the dough into balls then freeze. This makes it so you don't need to wait for the dough to defrost a bit so you can roll it. You may need to adjust the bake time by a minute or two if you're baking them right from the freezer.
If you don't like graham crackers, feel free to use pretzels, ritz crackers, or potato chips. These will give you salty sweet cookies, which is a winning combination too!
If you make this recipe, be sure to snap a pic and tag me on Instagram. If you have any questions or feedback at all, send me an e-mail or leave a comment and review below. I hope you love this dish as much as we do!Print