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    Home » Recipes » Desserts » Easy Vegan S'mores Cookies

    Easy Vegan S'mores Cookies

    Published: Oct 14, 2020 · Modified: Jun 9, 2021 by Chelsea Peachtree · This post may contain affiliate links ·

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    These vegan s’mores cookies are full of gooey marshmallows, crunchy graham cracker taste, and gooey dark chocolate. They require absolutely no chilling time, are undetectably vegan, and take under 30 minutes to prep and bake. 

    Vegan S'more Cookies on a white surface being pulled apart
    Vegan S'more Cookies

    Did you know that S'more is a contraction of the phrase "some more"? S'mores appeared in a cookbook in the early 1920s, where it was called a "Graham Cracker Sandwich." I did not know this either, but thanks to Wikipedia, I now do.

    Okay, done with the fun facts, and let’s make these cookies!

    Why are these Vegan S'Mores Cookies the best?

    Easy to Make - Being a lazy vegan recipe developer, I do not want to spend a lot of time in the kitchen. You do not need to be kitchen savvy to make this recipe.

    No Chill Time - These cookies require no time in the fridge, which makes them that much more desirable. Your cookies will be made, baked, and possibly eaten within an hour.

    Nostalgia Feeling - What makes you think of your childhood more than a s’more? Well, if you cant get around a firepit, a s’more may not be possible. Hence, these cookies! No fire required.

    Ingredients

    To make these vegan s’mores cookies, you will need the following ingredients: all-purpose flour; brown sugar; vegan graham crackers; marshmallows; dark chocolate chips; salts; cinnamon baking soda; baking powder; maple syrup; vanilla extract; plant-based milk; and vegan butter. 

    Ingredients for cookies all laid out into separate bowls
    Ingredients

    How to make the cookies

    These cookies are incredibly simple to make. 

    First, you will make your powdered graham cracker “flour” or sand, well basically whatever you want to call it.

    Do this by crushing approx 3 graham crackers in a food processor. If you do not have a food processor, then place your graham crackers in a bag and smash them with a spoon until they resemble flour. 

    In a large mixing bowl, mix your dry ingredients together,

    Then, in a separate bowl, cream your vegan butter and sugar together. Continue to add in the additional wet ingredients. 

    In a separate bowl, mix together the dry ingredients (other than your marshmallows, graham cracker chunks, and chocolate chunks).

    Slowly combine the wet ingredients with the dry until a dough forms.

    Then, slowly fold in your marshmallows, graham cracker chunks, and chocolate chunks. Do this by using a spatula to lift the graham cracker, marshmallows and chocolate dips into the batter, turning them over so they can be combined

    Scoop aprox. 2 tbsp of the dough onto a greased baking sheet.  Be sure to generously space out your cookies.

    You can add in extra chocolate chunks or marshmallows on top.

    These cookies bake for 13 minutes. That’s all. It is a very simple recipe.

    • the first four steps of how to make vegan s'more cookies in a collage showing the wet and dry dough before it is combined and once it is combined
      Vegan S'more Cookies Process Shot
    • Process Shots (4) of how to make a s'mores cookie including the adding of the chunkier ingredients to the dough, the raw cookie dough on the baking sheet and the cookies on the baking sheet
      Vegan S'more Cookies Process Shot

    Expert Tips

    Do not overbake! These vegan s’more cookies are deceiving. They will not look fully baked when you take them out of the oven, and that is exactly how they should look. 

    Basically, they will look raw. Do not worry, they will bake more on the cooking sheet while they are cooling. 

    Use Vegan Marshmallows. Did you know regular marshmallows are not vegan due to the gelatin? I use Dandies brand.

    Cook on your center rack. This will give you the most consistent heat for them to come out the best. 

    Always cream the butter and sugar together. This is key for getting a great consistency with your cookie. If you do not do this, the texture may be off (although, the cookie will still be yummy).

    Use stick vegan butter over margarine butter. Margarine butter will cause these to melt and become flat.

    FAQ

    My marshmallows keep melting; why is this?

    It is likely the brand of the marshmallow you are using. I suggest Dandies brand. If you continue to run into this issue, freeze your marshmallows for 15 minutes before placing them in your batter and baking.

    Can I freeze this vegan s’mores cookie dough?

    Absolutely. It will last up to 30 days in your freezer in an air-tight container.  You can also freeze the cookies for 30 days.

    My s’mores cookies are flat, why?

    Be sure to not cook these cookies at a higher temperature than suggested. This can cause them to become flat. Also, it might be because you used vegan margarine instead of vegan stick butter.

    Storage

    You may store these cookies in an air-tight container at room temperature (just make sure it is not too warm) for up to 7 days. 

    You may also freeze the cookies for up to a month. 

    Vegan S'more Cookies on a baking tray with some cut in half and a milk glass on the tray
    Vegan S'more Cookies

    Got cookies on your mind?

    Try these delicious vegan sugar cookies.

    Or perhaps you want the cookie flavor without effort? Try this 5-minute sugar cookie dip.

    If you want a cookie flavor in a cocktail, try my famous cookie butter cocktail.

    Vegan S'more Cookies on parchment paper (white) pulled apart to see marshmellow

    Vegan S'mores Cookies

    Chelsea Peachtree
    These vegan s’mores cookies are full of gooey marshmallows, crunchy graham cracker taste, and gooey dark chocolate. They require absolutely no chilling time, are undetectably vegan, and take under 30 minutes to prep and bake. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 13 mins
    Total Time 23 mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 167 kcal

    Ingredients
      

    • ¾ cup all purpose flour
    • ¼ cup brown sugar packed
    • ¼ cup graham crackers crushed finely (approx 3 crackers)
    • 4 tbsp. graham crackers roughly chopped
    • ½ cup vegan marshmallows see notes
    • ¼ cup dark chocolate chunks or chips
    • ¼ tsp salt
    • ¼ tsp cinnamon
    • ½ tsp baking soda
    • ½ tsp baking powder
    • ¼ cup maple syrup
    • 1 tsp vanilla bean paste or vanilla extract
    • 3 tbsp plant based milk
    • ¼ cup vegan butter (stick, softened)

    Instructions
     

    • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper (or grease a baking sheet).
    • Ground your graham crackers in a food processor, or smash them within a bag. ¼ cup should be approx 3 crackers.
    • Cream your sugar and butter together. Then add in additional wet ingredients.
    • Mix all dry ingredients (other than marshmallows, chocolate chunks and chunks of graham cracker) in a large bowl.
    • Slowly pour your wet ingredients into your dry and whisk until combined.
    • Gently fold in your chocolate, then your chunky graham crackers then your marshmallows. Some of these may pop out a little, but thats okay!
    • Scoop approximately 2 tbsp of cookie dough onto your baking tray. Repeat with the rest of the batter, ensuring you leave a generous amount of space between the raw cookies.
    • Bake in the middle rack for 13 minutes. Note: they may appear soft when removing them from the oven, but they will harden up.
    • Let cool for 10 minutes before serving

    Notes

    Tips!
    If you can only find large marshmallows, cut them into fourths
     
    Do not overbake! These vegan s’more cookies are deceiving. They will not look fully baked when you take them out of the oven, and that is exactly how they should look.
     
    Basically, they will look raw. Do not worry, they will bake more on the cooking sheet while they are cooling.
     
    Cook on your center rack. This will give you the most consistent heat for them to come out the best.
     
    Always cream the butter and sugar together. This is key for getting a great consistency with your cookie. If you do not do this, the texture may be off (although, the cookie will still be yummy).
     
    Use stick vegan butter over margarine butter. Margarine butter will cause these to melt and become flat.
     

    Nutrition

    Sodium: 115mgCalcium: 35mgVitamin C: 1mgVitamin A: 16IUSugar: 13gFiber: 1gPotassium: 73mgCholesterol: 1mgCalories: 167kcalTrans Fat: 1gSaturated Fat: 5gFat: 7gProtein: 2gCarbohydrates: 25gIron: 1mg
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    Chelsea Peachtree in the kitchen

    Hi, I'm Chelsea! I am the recipe developer, content creator, photographer, and soul behind this blog. I eliminated meat from my diet at the age of 5 and have been cooking my own meals since. Here, I share with you some of my favorites in hopes you will see it is easy to ditch the meat!

    More about me →

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