Vegan S'mores Cookies
These Vegan S'mores Cookies are so chewy, gooey, and flavorful! No campfire? No Problem! Easily whip them up with all the favorite flavors of summer smores but in cookie form!
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Bonnie - Serene Trail
Servings: 16 cookies
Calories: 199kcal
Ingredients
- 1 tablespoon egg replacer
- 4 tablespoons water
- 1/2 cup vegan butter, softened, (113g)
- 1/3 cup cane sugar, (65g)
- 1/2 cup light brown sugar, (105g)
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour, (180g)
- 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, (80g)
- 1 cup vegan mini marshmallows, divided, (50g)
- 3/4 cup graham crackers, divided, (3 bars)
- 1 small vegan chocolate bar, (60g)
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
- I 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
Serving: 1 cookie | Calories: 199kcal | Carbohydrates: 29.3g | Protein: 2.2g | Fat: 8.2g | Saturated Fat: 2.8g | Sodium: 321mg | Potassium: 153mg | Fiber: 1.4g | Sugar: 16.9g | Calcium: 21mg | Iron: 1mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.