Bite into oozing melted chocolate, gooey marshmallows, and crunchy graham crackers, with these chewy Vegan S’mores Cookies! No campfire? No Problem! Everyone’s new favorite is just like the classic summer treat but in cookie form!
These cookies are out of this world amazing! In fact, I am confident that they are sure to wow a crowd or even win you a cookie contest!
They are so warm, soft, chewy, gooey, sweet, and chocolatey. You’ll definitely want to have someone to share these with because it’s hard to not let too many of them melt in your mouth. Don’t ask me how I know!
Just like the summer night fire-pit roasting fun, these s’mores cookies will hit the spot with all of the same flavors as the traditional dessert. They are also so easy to make and not as messy!
They are perfect for summer barbecues, celebrations, or any occasion. If you’re having an outdoor picnic, they go so great with these Vegan Beer Brats and Vegan Tuna Pasta Salad!
Reasons To Love This Recipe
- No eggs
- Dairy-free
- Soft & gooey
- So easy to make
- Like s’mores but as cookies
Get updates on my latest recipes sent right to your inbox! Click Here To Subscribe To My Email List!
Ingredients and Substitutions
- Plant-based butter – Whatever vegan butter you have on hand works. If it isn’t salted, add an additional ¼ teaspoon of salt in with the dry ingredients.
- Sugars – Use a combination of vegan cane sugar and vegan light brown sugar to sweeten the cookies.
- Vanilla extract – Good quality, pure vanilla extract adds a delicious flavor.
- Egg replacer – I use Bob’s Red Mill Egg Replacer. It is a really great ingredient to have on hand for any recipe that calls for eggs. If you don’t have this, ground flax seed will work in its place.
- All-purpose flour – Regular all-purpose flour creates nice light and airy cookies. A 1-to-1 gluten-free replacement should work, as well.
- Leaveners – Baking powder and baking soda help the cookies rise and spread during the baking process.
- Cornstarch – Arrowroot powder can be used instead.
- Cinnamon – A little bit of ground cinnamon enhances the graham cracker flavor just like an actual s’more.
- Chocolate – Semi-sweet chocolate chips and a dark chocolate bar (both vegan) are so good here! Feel free to use your favorite kind. I like to use Enjoy Life Chocolate Chips and Endangered Species or Hu brands that are at Target and Whole Foods.
- Marshmallows – I use Dandies vegan mini marshmallows that can be found at Whole Foods and Amazon.
- Graham crackers – Use graham crackers that don’t have honey in them such as Nabisco.
Step-by-Step Instructions
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Cut the graham crackers and chocolate bar into smaller pieces.
Make the vegan egg by whisking the egg replacer with the water. Set it aside to thicken.
Cream together the vegan butter and both sugars in a large bowl. It’s quicker and easier to use a hand mixer, but you can also mix these together with a fork.
Stir in the egg replacer and vanilla into the large bowl.
Use a sifter to add the flour, baking soda, baking powder, salt, cornstarch, and cinnamon to a separate bowl. Then, stir them together until they’re fully combined.
Add the flour mixture to the large bowl. Stir these ingredients together until they’re fully combined. Note, that the cookie dough may look slightly dry, but it will moisten with time as it comes together.
Fold in all of the chocolate chips, ½ cup of the graham crackers, and ¾ cup of the marshmallows. If you don’t want to measure the crackers and marshmallows, simply add most of them to the bowl, saving a few for toppings.
Tightly cover the bowl and place it in the refrigerator to chill for 1 hour for the best flavor and texture. After about 50 minutes, preheat the oven to 350°F.
Scoop out 2 tablespoons of dough at a time and roll them into balls. Place them about 2 inches apart from each other on lined cookie sheets.
Bake the cookies on the middle rack and remove them after 10 minutes. They will look underdone, but that’s okay because they’re going back in after adding some toppings.
Press the remaining toppings (marshmallows, chocolate bar pieces, graham crackers) into the cookies. This will cause them to collapse a little but the end result is so worth it!
Pop them back into the oven on the top rack to help the chocolate and marshmallows melt a bit. Only keep them in for 2 more minutes so the cookies stay soft and chewy. Let them cool for 5-10 minutes and then enjoy!
Variation Idea
Top the cookies with nuts such as pecans, walnuts, or almonds.
No-Waste Ideas
- Sprinkle leftover chocolate chips on these Cinnamon Rolls or into Chia Pudding.
- Enjoy the remaining marshmallows and graham crackers with this Strawberry Mousse.
Frequently Asked Questions
Store them in a sealed container at room temperature for 4 days, in the refrigerator for 7 days, or in the freezer for 3 months.
Enjoy these cookies at room temperature or warmed up in the microwave for 15-20 seconds. If frozen, thaw them on the counter for 5 minutes or pop them right into the microwave for 20-30 seconds.
Yes! Make this dough ahead of time and then refrigerate it or freeze it for later. If you want to bake them a few days later, refrigerate the dough in a tightly sealed container for 3 days. Or, freeze the dough in balls on parchment paper. Once frozen, combine them into a freezer-safe dish or bag. Bake them from frozen for 13 minutes at 350°F. Add the toppings, then bake them for 2-3 more minutes.
More Tasty Vegan Cookies
- Banana Bread Cookies – Just like banana bread but in cookie form!
- Pumpkin Chocolate Chip Cookies – Use up your leftover chocolate on these!
- Triple Chocolate Protein Cookies – Perfect for heavy workouts days!
I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.
Vegan S’mores Cookies
Bonnie – Serene Trail
Ingredients
- 1 tablespoon egg replacer
- 4 tablespoons water
- 1/2 cup vegan butter, softened
- 1/3 cup cane sugar
- 1/2 cup light brown sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup vegan chocolate chips, semi-sweet
- 1 cup vegan mini marshmallows, divided, (~90 mini marshmallows)
- 3/4 cup graham crackers, divided, (3 bars)
- 1 small vegan chocolate bar
Instructions
- Cut the graham crackers and chocolate bar into smaller pieces that are about the size of a centimeter. Make the vegan egg by whisking the egg replacer with the water. Set it aside to thicken.
- Cream together the vegan butter and both sugars in a large mixing bowl. It’s quicker and easier to use a hand mixer, but you can also mix these together with a fork.
- Pour the egg replacer and vanilla into the large bowl. Stir them together with the butter and sugar until it’s a creamy consistency.
- Use a sifter to add the flour, baking soda, baking powder, salt, cornstarch, and cinnamon to a separate bowl. Then, stir them together until they’re fully combined.
- Add the flour mixture to the large bowl. Stir these ingredients together until they’re fully combined. Note, that the cookie dough may look slightly dry, but it will moisten with time as it comes together.
- Fold in all of the chocolate chips, ½ cup of the graham crackers, and ¾ cup of the marshmallows. If you don’t want to measure the crackers and marshmallows, simply add most of them to the bowl, saving a few for toppings.
- Tightly cover the bowl and place it in the refrigerator to chill for 1 hour for the best flavor! After about 50 minutes, preheat the oven to 350°F.
- Scoop out 2 tablespoons of dough at a time and roll them into balls. Place them about 2 inches apart from each other on lined cookie sheets.
- Bake the cookies on the middle rack and remove them after 10 minutes. They will look underdone, but that’s okay because they’re going back in after adding some toppings.
- Press the remaining toppings (marshmallows, chocolate bar pieces, graham crackers) into the cookies. This will cause them to collapse a little but the end result is so worth it!
- Pop them back into the oven on the top rack to help the chocolate and marshmallows melt a bit. Only keep them in for 2 more minutes so the cookies stay soft and chewy. Let them cool for 5-10 minutes and then enjoy!
Video
Notes
- We add a bit more water than mentioned on the egg replacer instructions so that it’s slightly thinner.
- Sprinkle in an additional ¼ teaspoon salt if your butter isn’t salted.
- The cookie dough may seem dry at first, but it will moisten with time as the dough comes together.
Nutrition
The nutritional information provided is an estimate from third-party calculations.
So excited to make this!! Thank you for sharing.
You’re so welcome and I hope you love them!!