These are the ultimate vegan s’mores cookies recipe! It’s like summer in hand held form! The perfect s’mores without the mess all over you! Simple, delicious and great for sharing!
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If you love s’mores, then you are going to love these vegan s’mores cookies even more.
S’mores are messy and while yes that’s part of the fun, sometimes we just don’t want to be messy. Especially if you have kids, sometimes you just don’t feel like finding wipes or a sink to clean them up. Plus, s’mores don’t really travel well and are best eaten immediately.
These dairy and egg free s’mores cookies, on the other hand, allow you to have a hand held, portable version of vegan s’mores without so much mess!
They are also really, really easy to make with only one bowl need and they are freezable to make ahead of time. The only thing left to wonder is what in the world you haven’t made them yet.
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Why you’ll love this recipe
- Easy – One bowl, 11 ingredients, mostly pantry staples
- Delicious– Chocolate, marshmallows, cookies, all in one! What isn’t there to love
- Portable – s’mores are messy and while these definitely aren’t mess-free, they are a lot less messy than normal s’mores you make over a fire
Ingredients:
Gather your ingredients! See my recipe card below for a complete list of the ingredients with measurements.
- flax egg – when you combine ground flax seed and water together it becomes gelatinous. It’s a great substitute for replacing eggs
- vegan butter – adds richness, makes cookies tender and adds flavor
- vegan sugar – we use a combination of cane sugar and brown sugar to make these cookies the perfect sweetness
- all purpose flour – regular all-purpose flour is the best option for these cookies
- baking soda – help with the rise and leavening
- salt – helps for the flavors to come out
- vegan chocolate chips – use your favorite non-dairy milk chocolate chips
- vegan marshmallows – we love using Dandies minis. If you’re using
- vegan graham crackers – Nabisco Original do not contain honey; however if you can’t locate those your can use our homemade vegan graham cracker recipe
Tip: What is vegan sugar?
In the United States, most sugar has been processed through bone char. While there are no animal parts left in the sugar, many vegans are not okay with the practice of using animal parts in the refining process. This is not the case in most other countries.
Learn more about why your sugar may not be vegan here.
Substitutions and Variations:
- flax egg – you can swap the flax egg for ½ cup of unsweetened applesauce
- vegan butter – we don’t recommend swapping, but you could use coconut oil or another neutral flavored oil if needed
- vegan sugar – coconut sugar could be used to replace
- all purpose flour – you can use gluten free 1:1 flour blend if needed
Besides these subs we don’t recommend making other substitutions.
Step by Step Instructions:
Step 1: In a large bowl, add softened vegan butter and both sugars. Beat with a mixer until light and creamy about 2 -3 mins. You really want to do this well and making sure it’s creamy.
Step 2: Add in flax egg mixture and vanilla extract. Beat them until combined (about 15 – 20 seconds).
Step 3: To the same bowl, add the flour, baking soda and salt.
Step 4: Fold in the dry ingredients with a spatula until combined, but do not overmix. Undermixing at this point is better than over combining.
Step 5: Add 1 cup of the chocolate chips and all of the crushed graham crackers.
Step 6: Use a spatula to fold in. Note that this is a lot of ingredients and it can be a little tough to stir together, but it will come together in a thick dough.
Step 7: Scoop out 3 tablespoons of dough and push in 5-7 marshmallows all over the dough.
Step 8: Roll into a ball and place on a baking sheet. Repeat with remaining dough placing 2 inches apart.
Step 9: Use the other ⅓ cup chips to add to the top of dough balls.
Step 10: Bake the cookies for 12 – 14 mins. Do not overbake the cookies. Remove from oven and let cool for at least 5 mins to set.
Frequently Asked Questions:
For gluten free, we have had the best of luck with King Arthur Measure for Measure flour and then use a gluten free graham cracker. You will need to use Yummallo for a soy free vegan marshmallow.
We also have a homemade vegan marshmallow recipe however we haven’t tested it yet in baking. You’ll also want to use soy free vegan butter.
Yes! Let cool completely and then leave in an air tight container on the counter for up to 5 days.
Of course. Whether you want to eat the entire batch at one time or you just need a couple here and there, you can totally roll out what you need and then freeze the remaining batter in an air tight freezer container or bag.
Absolutely! While chilling dough isn’t needed for this recipe, if you wanted to make the dough ahead, but not ready to make, just cover the bowl and place in the fridge up to a week.
We recommend letting sit on the counter for 30 minutes until ready to make after taking out of the fridge.
Many people believe that since there’s no eggs in the dough, that they could just eat the dough; however, flour is actually more a risk for salmonella poisoning than eggs.
For that reason, we do not recommend eating this dough.
However, we do have an edible vegan chocolate chip cookie dough that you can eat. As well as a gluten free edible vegan chocolate chip cookie dough.
Yes! We recommend 1 large vegan marshmallow and cutting it into 3 equal pieces and push into the dough.
Yes! All you need is about 15-20 seconds in the microwave, and you’ll have ooey, gooey marshmallows again! Don’t overheat!
Tips:
Traditionally, milk chocolate chips are not vegan; however, many dark chocolate chips can be vegan.
The main ingredient that makes a cookie not vegan is either milk or whey (whey powder). If those ingredients are not included in the ingredient list, then the chocolate chips are likely vegan.
You could also make your own vegan chocolate chips by following a homemade chocolate recipe and then piping chips instead.
If you are looking to just find vegan chocolate chips in the store, then you can absolutely find them. They are actually getting easier and easier.
The easiest to find is Enjoy Life, and they can be found in most grocery stores, Target, Walmart, and stores like Whole Foods and natural grocery stores. They are Top 8 Allergen Free and do not contain and dairy or eggs making them completely vegan.
Stores like Whole Foods will also have a large variety of other vegan chocolate chips like Lilys or Chatfields. More and more store brands are not including milk either.
No. If you have sticky dough and followed the instructions, it could be because of the altitude that you live at or maybe things weren’t measure entirely correctly.
1.Preheat the oven before you start making your dough
2. Use a cookie scoop to ensure uniform size of cookies so they bake at an even temperature.
3. Don’t make substitutions unless you are aware of the changes it will make to your cookies
4. Watch your cookies in the oven as all oven temperatures are different you may need to pull out your cookies earlier or leave longer.
Other amazing vegan cookies to make:
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Vegan Smores Cookies
Ingredients
- 2 tablespoon ground flax seed
- 6 tablespoon water
- ⅔ cup vegan butter, room temperature (151g)
- ½ cup vegan cane sugar (100g)
- ½ cup vegan light brown sugar, packed (107g)
- 1 teaspoon vanilla extract
- 2 ⅓ cups all purpose flour (280g)
- ¾ teaspoon baking soda
- 1 teaspoon sea salt
- 1 ⅓ cup vegan semi-sweet chocolate chips, divided (227g)
- 5 vegan graham crackers, crushed (116g)
- 1 cup mini vegan marshmallows (43g)
Instructions
- Add ground flax and water to a bowl and stir. Set aside. (This makes flax eggs). Preheat oven to 375˚F (190˚C). Line baking sheet with parchment paper.
- In a bowl, add softened vegan butter and both sugars. Beat with a mixer (stand or hand) until light and creamy about 2 -3 mins. Add in flax egg mixture and vanilla extract. Beat them until combined (about 15 – 20 seconds).
- To the same bowl, add the flour, baking soda and salt and fold with a spatula until combined. Add 1 cup chips and all crushed graham crackers and use a spatula to fold in.
- Scoop out 3 tablespoons of dough and push in 5-7 marshmallows. Roll into a ball and place on a baking sheet. Repeat with remaining dough placing 2 inches apart.
- Use the other ⅓ cup chips to add to the top of dough balls. Bake the cookies for 12 – 14 mins. DO NOT OVERBAKE.
- Remove from oven and let cool for at least 5 mins to set. Store any leftovers in an air tight container on the counter once completely cooled.
Really easy recipe and suuuper delicious. I just made these today for Christmas and I’m hoping that there will be some left by then!
Awww thank you! We’re so glad you enjoyed them so much. Thank you for giving the recipe a try!