Our vegan s’mores cookies are a heavenly combination of gooey marshmallows, rich chocolate and buttery graham crackers, baked whole into one soft and chewy cookie. These mouthwatering treats are perfect for satisfying your sweet tooth. So why wait? Try our s’mores cookies today and treat yourself to a little bit of heaven!
I want to tell you something that will shock some people. Are you sitting? All right. Here goes.
Marshmallows are not vegetarian.
Most people look at me in shock and disbelief when I tell them. So innocent and crunchy and sweet how can it not be vegetarian?
I was a vegetarian for years before I realized this sad truth. I still walk through the baked goods aisles with envy and eye, those big, puffy balls of sweetness. But now you can buy vegan marshmallows. And that’s the inspiration (and celebration) behind these vegan s’mores cookies.
the main ingredient
- Graham crackers — We’ll crumble up a few graham crackers to add to the cookies.
- Vegetarian marshmallows — My favorite brand is Dandies for mini marshmallows.
- Vegan butter – You can use store bought or make your own homemade vegan butter. However, make sure not to use soft tub margarine. It contains too much water and won’t make the best cookies.
- sugar – You will need both brown sugar and granulated sugar.
- flour — We will use all-purpose flour for this recipe. Be careful to use the whisk, spoon, and level mechanism to accurately measure your flour.
- Cornstarch — A little cornstarch adds texture to these cookies.
- Levener — This recipe uses both baking soda + baking powder.
- Chocolate chip — We will use dairy-free chocolate chips in the cookies.
- Dark chocolate bar — This is optional, but I like to cut a bittersweet dark chocolate bar into small bars and place that little rectangle of chocolate on top of each cookie. It adds drama and a bit of bitter chocolate. It’s delicious!
Baked cookies should be stored in an airtight container at room temperature for up to 4 days, refrigerated for up to a week, and refrigerated for up to 2 months. Freezer Tips: Roll the whole batch into balls of cookie dough, place them on a tray, and refrigerate that tray. Wait about 15 minutes and then transfer those cookie dough balls to a freezer bag.
Why this recipe is a winner
- Child-friendly — Kids can help make these cookies…and they’ll enjoy eating them, too.
- A party favorite — Kids of all ages love s’mores, so it makes sense that they’d love putting it in cookie form, too!
- Make-ahead – Make the cookies ahead of time and freeze them to serve later.
If you like these vegan s’mores cookies, you’ll want to try more delicious vegan cookies. Here are some favorites:
Prevent your screen from going dark
Cut the mini marshmallows in half. Cut the graham crackers into pieces. Set aside.
Cream vegan butter in a mixing bowl until light and fluffy. Add sugar and beat on medium speed until light and fluffy, all around 2 minutes. Add the vanilla. Mix again until well combined. Set aside.
In a medium-sized bowl, combine the flour, cornstarch, baking soda, baking powder, and salt. Stir to combine. Pour the flour mixture over the butter mixture and mix to combine.
Save some marshmallows. Then add the chopped graham crackers.
Also add the chocolate chips, chopped graham crackers and remaining marshmallows to the cookie dough batter. Stir to combine. Keep the batter in the fridge for this 30 minutes up to an hour
Preheat oven to 350°F/175°C.
Keep a mister nearby for a light mist of flour if needed. This dough is a little dry when chilled, but it makes the best cookies.
Use a cookie dough dispenser to drop heaping spoonfuls of cookie dough onto an ungreased cookie sheet, approximately 2″ apart. Bake for 8 minutes, then remove and add the reserved chopped marshmallows and some chopped graham cracker pieces. Return to the oven and bake for 2 more minutes, until the edges are golden brown, but the cookies are still soft.
Remove from the oven and use a butter knife to smooth out any messy marshmallows or chocolate on the cookies. Allow cookies to cool slightly before transferring to a wire rack to cool completely. Then add a piece of chocolate bar in the center. Repeat with remaining dough.
Freezer Tips: Roll the whole batch into balls of cookie dough, place them on a tray, and refrigerate that tray. wait about 15 minutes And then transfer those cookie dough balls to a freezer bag.
Baked cookies should be stored in an airtight container at room temperature for up to 4 days, refrigerated for up to a week, and refrigerated for up to 2 months.
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I used a bittersweet chocolate bar (70% chocolate or more) because these cookies are relatively sweet because of the marshmallows. Bittersweet chocolate adds chocolate flavor without adding too much sweetness. This is ok!
I keep a spray bottle of water near the dough while I’m rolling the cookie dough balls. This dough can dry out a bit if kept in the fridge for too long. The water mist adds some moisture, but not too much. Too much moisture will result in a flatter cookie, which will still taste great!
Calories: 210kcal | Sugars: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fats: 2g | Monounsaturated fats: 3g | Trans fats: 0.04g | Cholesterol: 0.2mg | Sodium: 206mg | Potassium: 130mg | Fiber: 1g | Sugar: 12g | Vitamin A: 362IU | Vitamin C: 0.04mg | Calcium: 46mg | Iron: 1mg
The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.
This post was originally published in 2014 and was updated in 2022 to include new photos, new text, and an updated recipe.