Vegan S'mores Cookies

These gooey Vegan S'mores Cookies are a real treat - and nobody would ever guess they're vegan, they're just that good!

They are created with a vegan chocolate chip recipe including dark chocolate chips and added vegan marshmallows that become wonderfully molten and toasty in the oven. The cookies have everything you could ask for: gooey marshmallows, crisp cookie edges and deliciously melty chocolate chips - definitely reminding you of that popular campfire favorite!

With the use of gluten-free flour, this recipe is easily created gluten-free.

What are S'mores?

S'mores are a popular campfire treat in the United States and Canada. They usually consist of a toasted marshmallow and a layer of chocolate between 2 graham crackers.

Traditionally, s'mores are cooked over a campfire, but they can also be prepared at home over a wood-burning fireplace, a stove flame, in the oven, in the microwave or in a panini press. Normally, the marshmallow is pierced onto a skewer and toasted above the heat until soft and gooey. Depending on personal preference, it can also be charred. It is then placed between two Graham crackers with the chocolate.

Sometimes, the preparation can involve an additional step of wrapping the s'mores in foil and heating them until the chocolate is extra melty, but this is an optional step.

Why are they called S'mores?

The name 'S'mores' is a combination of the phrase 'some more' and they have basically named this way as the flavors will have you asking for some more.

History of S'mores

S'mores have been first recorded in a cookbook in the early 1920s and called a 'Graham Cracker Sandwich. According to the cookbook text, they were a popular treat with Boy Scouts and Girl Scouts.

The name 'S'mores' first appeared in a publication in 1938, and a s'mores recipe even made it into a Betty Crocker cookbook in 1957.

What goes into S'mores Cookies

These S'mores cookies are inspired by traditional S'mores by combining melty dark chocolate chips with toasted marshmallow. In this case, both are added to a vanilla sugar cookie dough and baked in the oven, which melts the chocolate and toasts the marshmallow in the process.

They can be enjoyed cold or reheated in the oven or microwave to enjoy with the full meltiness.

Are marshmallows vegan?

Regular marshmallows are often not vegan-friendly as most of them contain gelatin, which is derived from pork. Luckily, gelatin-free marshmallows are easy to find nowadays. My favorite brand is Dandies, but you can also find vegan marshmallows at Whole Foods or at Trader Joe's under their own brand.

Ingredients

Here's everything you need for this recipe:

• vegan butter - I used Flora Plant butter, make sure to use an unsalted version and keep it at room temperature.
• sugar - light brown sugar is my favorite to use in cookie recipes
• flour - I used gluten free flour from X, you can swap this for all-purpose flour if you're not gluten-free
• vanilla - vanilla extract
• plant milk - I used soya, swap for your favorite, we only need 2 tablespoons for this recipe
• vegan marshmallows - I used Dandies Vegan Marshmallows, they're quite chunky, so I cut them up into smaller pieces before adding them to the cookies. Alternatively, use their mini marshmallows.
• vegan chocolate chips - use ready-made dark chocolate chips or cut up a chocolate bar into small chocolate chunks

See recipe card at the end of the post for quantities. The entire batch makes between 6-8 cookies.

Possible Substitutions

In case you don't have everything to hand, here a few ideas and notes for possible substitutions:

• Vegan Butter - you can swap this for vegan margarine, or use coconut oil, but it will change the texture of the cookies, so I'd only recommend doing that as a last resort.
• Light brown sugar - swap light brown sugar for caster sugar or coconut sugar. If you have nothing else to hand, you can also use white sugar, but the darker sugars give you a more caramelized crisp cookie that's gooey on the inside, whereas the white sugar would be a tougher cookie.
• Flour - you can use all-purpose flour if you're not making these cookies gluten-free
• Vanilla paste - you can use vanilla powder or vanilla extract.
• Plant milk - simply use your favorite plant milk for the recipe as we only need a small amount. I used soya but you can also use almond milk, oat milk, hazelnut milk, or coconut milk.
• Vegan Marshmallows - I used Dandies Vegan Marshmallows, but you can also use another brand. Vegan mini marshmallows work best as you don't have to cut them up into smaller pieces.

How do I replace eggs in vegan cookies?

There are loads of cookie recipes out there that call for an egg replacer such as a flax egg which is created with 1 part milled flaxseeds and 3 parts water. In this recipe however, you don't require any egg replacers as I've optimised the other ingredients to not require additional binding. That makes vegan cookie baking much easier!

Equipment

Here's everything you need for this recipe:

• 1 large mixing bowl
• 1 medium bowl
• 1 sieve
• 1 electric hand mixer
• 1 spatula
• 2 sheets parchment paper or cookie sheets
• 2 baking trays
• 1 cookie scoop or 1 small spoon
• cooling rack

Instructions (Step-by-Step)

Here's how you can make these delicious vegan cookies in just a few steps:

Cream together the vegan butter, vanilla and soft brown sugar.

In a separate bowl, sift the flour, salt and baking powder and stir to combine.

Slowly mix the dry ingredients into the wet ingredients and adjust with 1-2 tablespoons of plant milk to get a thick, sticky dough.

Using a spatula, fold in the chocolate chips, then place the cookie dough into the fridge for at least 30 minutes.

Scoop the chilled cookie dough into portion sizes.

Press a thumb into the middle of each cookie to create a hole.

Place a vegan marshmallow half into the hole.

Cover the marshmallow with the surrounding cookie dough.

Place the cookie dough balls onto a prepared baking sheet. Transfer the lined baking tray into the fridge and chill for at least 2 hours.

Preheat your oven to 350°F (180°C) and bake the cookies for 14-16 minutes or until the edges become lightly golden.

Serving

Once the cookies have cooled down, you can remove them from the cookie sheet and enjoy them right away or keep them for later. They're delicious alongside a hot drink, such as a Starbucks-style matcha latte, hot turmeric latte or a sweet Vanilla Matcha Latte!

Storage

You can store the cookies in an airtight container for up to 7 days.

Reheating the cookies

If you want your cookies to have extra gooey marshmallows, place a cookie onto a plate and briefly heat it in the microwave for 20 seconds until soft.

Recipe Variations

If you want to shake things up, why not try taking this recipe to the next level:

• Chocolate - Try adding white chocolate to them next time, just as delicious!
• Vegan Marshmallows - the marshmallows are what makes these cookies smores cookies but you can also enjoy this recipe without the addition of marshmallows. You'll have Vegan Chocolate Chip Cookies in that case! Or add some vegan smarties
• Graham crackers - for the gluten-free version of this recipe, I don't add any graham cracker crumbs but you can add some vegan graham cracker chunks into the cookie dough, if you love the full flavor of S'mores.
• Cookie bars - Instead of round cookies, bake these into a delicious vegan cookie bar!

🍪 More Vegan Cookie Recipes

If you're a fan of S'mores, make sure to also give thise indulgent Vegan S'mores Crunchwrap a go!

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