Vegan S’mores Cookies

These Vegan S’mores Cookies are chewy, gooey, and ultra-delicious! They are filled with fudgy chocolate, melted marshmallows, and crisp graham crackers. These easy beauties have all of your favorite flavors of summer but there’s no need for a campfire here!

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These chocolate marshmallow 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!

These smores cookies are so warm, soft, chewy, melty, sweet, and chocolatey. You’ll definitely want to have someone to share them with because it’s hard to not let too many of them melt in your mouth. Don’t ask me how I know, haha!

These marshmallow stuffed cookies are perfect for summer barbecues, celebrations, Christmas cookie swaps, 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
• Just like s’mores but as cookies

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Ingredients and Substitutions

See the full list of ingredients below in the recipe card with exact measurements.

• Plant-Based Butter – Any vegan butter you have on hand works. If it isn’t salted, add ¼ teaspoon of salt in with the dry ingredients. 
• Sugars – A combination of vegan cane sugar and vegan light brown sugar sweeten the cookies perfectly.
• Vanilla – Good quality, pure vanilla extract adds a warm 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 or chia seeds will work in its place. 
• Flour – Regular all-purpose flour creates light and airy cookies. A 1-to-1 gluten-free replacement will work, as well. 
• Leaveners – Baking powder and baking soda help the cookies rise and spread. 
• Cornstarch – This helps soften the cookies as well as hold them together. Arrowroot powder or tapioca starch can be used instead. 
• Cinnamon – A little bit of ground cinnamon enhances the graham cracker flavor just like an actual s’more. 
• Chocolate – Both chocolate chips and a chocolate bar (both vegan) make this double-chocolate cookie extra special! Feel free to use your favorite kind. I like to use Enjoy Life Chocolate Chips and Endangered Species or Hu brands.
• Marshmallows – I usually use Dandies vegan mini marshmallows that can be found at Whole Foods and Amazon along with a few other brands.
• Graham Crackers – Use graham crackers that don’t have honey in them such as Nabisco.

How To Make Vegan S’mores Cookies

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

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.

Mix together the flour, baking soda, baking powder, salt, cornstarch, and cinnamon to a separate bowl.

Combine the wet and dry ingredients. Note, that the cookie dough may look slightly dry, but it will moisten as it comes together. 

Fold in most of the chocolate chips, graham crackers, and marshmallows. Save a few of each for the toppings.

Cover the bowl and place it in the refrigerator to chill for 1 hour for the best flavor and texture.

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 for 10 minutes. Press the remaining toppings (marshmallows, chocolate bar pieces, graham crackers) into the cookies.

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!

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.

Storage

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. 

Make Ahead

You can 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!

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