Vegan S’mores Cookies

Vegan s’mores cookies are the ultimate summer indulgence, loaded with luscious marshmallows and chocolate with crunchy bits of graham crackers.

Why You’ll Love These Cookies

• You can enjoy the goodness of a classic campfire treat in cookie form anytime, anywhere- no live fire needed.
• They are sweet and buttery, with the perfect amount of gooeyness and crunch in every bite.
• The cookie dough can be made ahead of time, so you can make a big batch and just bake them when needed.
• Served right off the oven, these stuffed cookies are even better than the original version, and everyone will love them- kids, adults, vegans and non-vegans alike!

Key Ingredient Notes

• All-purpose flour – I use unbleached when making my cookies. Make sure to measure the flour correctly using the spoon-and-level method.
• Ground flaxseeds – this is the binding agent used to replace eggs in this vegan recipe. Ground chia seeds can be used as an alternative 1:1. Or use 3 to 4 tablespoons of unsalted aquafaba (chickpea brine).
• Vegan butter or margarine – use the stick or block form and ensure it is not the unsalted kind.
• Sugars – both granulated sugar and brown sugar are needed to make the cookies crisp outside with a chewy center.
• Graham crackers – Some vegan varieties are available in grocery stores. Make sure they do not have honey in them.
• Vegan chocolate bar – for that classic flavor, look for vegan milk chocolate bars. I used Lindt Oat Milk Chocolate Bar.
• Vegan marshmallows – you will find these gelatin-free marshmallows in grocery stores or online. Regular or mini ones are fine.

How To Make Vegan S’mores Cookies

1. Make the flaxseed mixture. Combine the flaxseeds and water or plant milk in a small bowl. Set aside for 5 minutes or until it thickens to an egg-like consistency.
2. Cream the butter. In a large bowl, add the sugars and vegan butter. Mix by hand or with a mixer until creamy and lighter in color. This method is important in achieving the perfect texture of cookies.

3. Make the dough base. Stir in the flaxseed mix and vanilla extract. Add the flour, baking soda, baking powder, cinnamon and salt. Gently fold together with a wooden spoon or spatula until combined. Do not over-mix the dough; a few small dry patches are okay. Fold in the chocolate chips and broken graham crackers.

4. Chill. Cover the bowl with plastic wrap and place in the refrigerator for about 1 hour or until the dough gets firm. This will prevent the dough from spreading too much as they bake. I recommend leaving it in the fridge for at least 24 hours for the best flavor.
5. Preheat the oven. Set a rack in the middle of the oven and preheat to 350°F (180°C). You may need to bake in batches since you are using only the center rack, but this will ensure evenly baked cookies.

6. Shape the dough. Using a #24 cookie scoop (50g or 3 tablespoons dough), make equal portions of cookie dough and place them at least 3 inches apart on a baking sheet lined with parchment paper or a non-stick baking mat. This will ensure that the cookies will have enough space to spread without overlapping. If the dough is too difficult to scoop, allow it to sit at room temperature for 10 to 15 minutes.

7. Assemble the cookie components. Make a large hole in the center of each scoop of dough and add half of a vegan marshmallow or 2 mini ones. Roll the dough into a ball and top with the reserved graham cracker pieces and marshmallows.

8. Bake. Bake the cookies for 12 to 14 minutes or until the edges start to brown. They will look puffy and slightly underdone but will continue to cook and get a bit more firm on the cookie sheet.
9. Top and serve. Remove the cookies from the oven and immediately press the vegan milk chocolate squares into each. Allow the cookies to cool for at least 15 minutes on the tray without moving them, or they will crack or tear. Once firm enough, gently move them to a cooling rack.

Storage Tips

Store the covered dough in the fridge overnight or place it in a freezer-friendly bag and keep it frozen for up to three months.

When ready to bake, thaw in the refrigerator overnight or on your counter for an hour.

Store baked and cooled cookies in an airtight jar or container. Store them in a cool dry spot at room temperature for up to 4 days or you can place them in the fridge for up to a week. You can also freeze the cookies for up to a month.

More Cookie Recipes with Mix-ins

• Vegan Monster Cookies
• Vegan Fruitcake Cookies
• Vegan Kitchen Sink Cookies
• Vegan Ranger Cookies
• Vegan Funfetti Cookies

Jhanelle Golding

Vegan S’mores Cookies

5 from 1 vote

This recipe turns a classic campfire treat into soft and gooey stuffed cookies that are dairy-free and eggless!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 29 minutes mins

Servings: 14 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 265

Ingredients Method Notes

Ingredients

  

• 2 cups unbleached all-purpose flour spooned and leveled
• 1½ tablespoons ground flaxseeds
• 5 tablespoons warm water
• ½ cup vegan butter or margarine stick or block, not unsalted
• ½ cup granulated cane sugar
• ½ cup brown sugar light or dark, packed
• 2 teaspoons vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon ground cinnamon optional
• ¼ teaspoon salt
• 10 squares honey-free graham crackers or 5 whole crackers broken into smaller pieces. Reserve 1 whole cracker (broken up) for topping.
• ½ cup dairy-free chocolate chips plus extra for topping
• 7 vegan marshmallows cut in half, or 28 mini ones (plus extra for topping)
• 1 bar vegan milk chocolate cut into squares. You may also use semi-sweet.

Method

 

Make the dough

1. Combine the flaxseeds and water or plant milk in a small bowl. Set aside for 5 minutes or until it thickens to an egg-like consistency.
   1½ tablespoons ground flaxseeds, 5 tablespoons warm water
2. In a large bowl, add the sugars and vegan butter. Mix by hand or with a mixer until creamy and lighter in color.
   ½ cup granulated cane sugar, ½ cup brown sugar, ½ cup vegan butter or margarine
3. Stir in the flaxseed mix and vanilla extract. Add the flour, baking soda, baking powder, cinnamon and salt. Gently fold together with a wooden spoon or spatula until combined.
   2 cups unbleached all-purpose flour, 2 teaspoons vanilla extract, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon ground cinnamon, ¼ teaspoon salt
4. Fold in the chocolate chips and broken graham crackers.
   ½ cup dairy-free chocolate chips, 10 squares honey-free graham crackers
5. Cover the bowl with plastic wrap and place in the refrigerator for about 1 hour or until the dough gets firm. I highly recommend leaving it in the fridge for at least 24 hours for the best flavor.

Bake the cookies

1. Set a rack in the middle of the oven and preheat to 350°F (180°C).
2. Using a #24 cookie scoop (50g or 3 tablespoons dough), make equal portions of cookie dough and place them at least 3 inches apart on a baking sheet lined with parchment paper or a non-stick baking mat.
3. Make a large hole in the center of each scoop of dough and add half of a vegan marshmallow or 2 mini ones. Roll the dough into a ball and top with the reserved graham crackers and marshmallows.
   7 vegan marshmallows
4. Bake the cookies for 12 to 13 minutes or until the edges start to brown. They will look puffy and slightly underdone but will continue to cook and get a bit more firm on the cookie sheet.
5. Remove the cookies from the oven and immediately press the vegan milk chocolate squares into each. Allow the cookies to cool for at least 15 minutes on the tray. Before transferring them to a cooling rack.
   1 bar vegan milk chocolate

Notes

• Ground chia seeds may be used in place of flax seeds.
• Try 3 to 4 tablespoons aquafaba (chickpea brine) as a substitute for flaxseed and water.
• Chocolate bars are easier to cut into squares when at room temperature.