Vegan S’mores Cookies
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These vegan s’mores cookies are stuffed with gooey marshmallows, graham crackers, and chocolate chunks. They are soft, chewy, sweet, and so easy to make. It’s a delicious twist on the classic s’mores dessert we all know and love. The one bowl recipe is dairy-free, eggless, and can be gluten-free. Enjoy these cookies for summer, camping, or all year round!
It’s officially summer! And, in my world, that means it’s officially s’mores season. Growing up, summer night BBQs often ended with one too many s’mores. My siblings and I would huddle around the grill (yes, the grill!) and take turns roasting marshmallows over the flames. Pair those roasted marshmallows with a graham cracker + a square of chocolate, and you’ve got yourself a one-of-a-kind treat.
Although I’ve always loved traditional s’mores, I think this cookie recipe is even better than the original treat. This dessert contains all of the delicious flavors you’d get in a s’more: cinnamon graham crackers, gooey marshmallows, and pockets of melted chocolate. They were gone in an embarrassingly short amount of time!
These vegan s’mores cookies are:
- Vegan, vegetarian, dairy-free, and egg-free
- Stuffed with gooey marshmallows and melty chocolate chunks
- Perfectly sweet with a subtle cinnamon flavor
- An easy one-bowl cookie recipe
- Ready in just 30 minutes / no chilling required
- Loved by both vegans and non-vegans!
What ingredients are in vegan marshmallow cookies?
Here are some of the key ingredients that make this s’mores dessert reminiscent of the classic treat!
- All-purpose flour: Otherwise known as plain flour, all-purpose flour is the best choice for this cookie recipe. If you are gluten-free, use 1:1 gluten-free baking flour. I recommend the Bob’s Red Mill brand.
- Brown sugar: These cookies are made entirely with brown sugar. You can use light brown sugar or dark brown sugar, but I recommend the light variety.
- Vegan butter: Use vegan butter from a tub (also known as margarine). Do not use vegan butter sticks for this recipe.
- Graham crackers: Double check to make sure your graham crackers are dairy-free and do not contain honey.
- Mini marshmallows: Make sure the mini marshmallows are vegan and do not contain gelatin.
- Chocolate chunks: I love using big chocolate chunks in this dessert. Alternatively, you can use traditional chocolate chips or break apart chunks of a vegan chocolate bar. All I know is this: the more chocolate, the better!
- Cinnamon: Don’t skip the cinnamon. It gives the s’mores cookies a subtle cinnamon-y warmth that makes this recipe so delicious.
How to make vegan s’mores cookies
For the full ingredients list and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.
Start by beating the vegan butter and brown sugar together in a bowl. You can use a handheld mixer or a stand mixer for this. Once the creamed ingredients are light and fluffy, add almond milk and vanilla extract. Beat together once more.
Time for the dry ingredients! Add flour, graham cracker crumbs, baking soda, salt, and cinnamon. Fold the dry ingredients into the wet ingredients until just combined. Then, mix in the chocolate chunks and mini marshmallows.
Next, line a large baking sheet with parchment paper. Scoop the s’mores cookie dough into 8 balls. Bake the cookies on the middle rack at 350 degrees F for 13-15 minutes.
Remove the baking sheet from the oven. Allow the cookies to rest for 10 minutes on the baking sheet. They will continue to cook out of the oven, de-puff, and firm up. Meanwhile, bake a second tray with the rest of the dough.
Tips and FAQ for perfecting this s’mores dessert
What type of vegan butter is best for cookies?
I’ve noticed that vegan butter from a tub, also known as margarine, creates the best results. I do not recommend using vegan butter sticks because they cause the cookies to spread too much.
Bake cookies on the middle rack only
I always recommend to only use the middle rack of your oven whenever you bake cookies. In my experience, the upper and lower racks lead to uneven baking. If you do this, the cookies often end up burnt and crispy. Be patient, bake the cookies one tray at a time, and stick with the middle rack. Trust me, it’s worth it!
When should cookies come out of the oven?
Timing is everything when it comes to achieving soft and chewy cookies. Here’s my biggest tip: cookies should be removed from the oven while they still appear puffy and underdone. Seriously – the centers should appear practically raw and unbaked!
But, aren’t they going to be too soft and gooey then? Nope! Remove the baking sheet from the oven, and let the cookies continue to rest on the baking sheet for 10 minutes. They will continue to cook because the baking sheet is still hot; the cookies will de-puff and firm up. The end result? Perfectly baked + super soft and chewy cookies! I bake these vegan s’mores cookies for approximately 14 minutes.
Are marshmallows vegan?
Not all marshmallows are vegan-friendly. The most popular brands contain gelatin, which is an animal-derived ingredient. If you follow a vegan diet, be sure to use gelatin-free marshmallows! I love the Dandies brand and Trader Joe’s brand.
Are graham crackers vegan?
Graham crackers typically contain honey, and strict vegans do not consume this ingredient. Instead, I use the Kinnikinnick Foods vegan graham crackers.
Other s’mores desserts
More vegan cookie recipes
- Vegan Chocolate Chip Cookies
- Vegan Trail Mix Cookies
- Vegan Oatmeal Cream Pies
- Banana Oatmeal Chocolate Chip Cookies
- Vegan Monster Cookies
- Vegan Birthday Cake Cookies
- Peanut Butter Banana Oatmeal Cookies
If you try these Vegan S’mores Cookies, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!
Print
Vegan S’mores Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 16 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
Description
These vegan s’mores cookies are soft, chewy, and the BEST dessert for summertime! They are stuffed with gooey marshmallows, chocolate chunks, and a cinnamon graham cracker crumble.
Ingredients
- 1/2 cup vegan butter (from a tub, not butter sticks)
- 1 cup light brown sugar, packed
- 1/4 cup almond milk
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour (or GF flour), measured correctly (see notes)
- 1/2 cup finely crushed vegan graham crackers
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 3/4 cup chocolate chunks
- 3/4 cup vegan mini marshmallows
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Add 5 graham crackers to a sealed ziplock bag. Use the bottom of a cup to crush the graham crackers until they are finely crumbled.
- Add vegan butter and brown sugar to a large bowl. Using a handheld mixer or stand mixer, cream the ingredients together. Add almond milk and vanilla extract. Beat together once more.
- Add the flour, finely crushed graham crackers, baking soda, salt, and cinnamon to the bowl. Mix the dry ingredients into the wet ingredients until just combined. Then, add the chocolate chunks and mini marshmallows. Mix together once more.
- Scoop the s’mores cookie dough into 8 balls and transfer onto the baking sheet. Bake cookies for 13-15 minutes on the middle rack in your oven. The cookies should still appear puffy and under-baked when you remove them from the oven. Allow the cookies to continue resting on the baking sheet for 10 minutes. During this time, they will de-puff and firm up.
- Meanwhile, scoop the rest of the s’mores cookie dough into 8 balls and repeat the baking process.
Notes
- To correctly measure flour, spoon the flour into the measuring cup and level off any excess with a flat object (like the back of a knife). Do not scoop or pack flour into the measuring cup. I recommend measuring flour with a food scale which would be 180g for this recipe.
- For perfectly baked cookies, read my tips section in the blog post.
- For gluten-free cookies, I recommend using a 1:1 gluten-free baking flour that contains xanthan gum.
- Store the cookies in an airtight container to maintain freshness. They will keep for 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 235
- Sugar: 21g
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
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Hi Kaylie,
hoping you’ll see this comment still even though it’s an older post as I’m planning on baking these for my colleagues tomorrow :). Two things:
1. Am I right in understanding that tub butter is a lot softer/contains only around 60 % fat (vs. 80 % for stick butter)? I’m asking as I’m German and have only ever used (vegan) stick butter in baking so far, with most authors even stressing to NOT use butter from a tub.
2. If I don’t add graham cracker crumbs (don’t have these or any other kind of cookies at home), would you think adding an additional ~ 1/4 or so of flourwould help balance out wet vs. dry ingredients again?
Thanks in advance for your replies!
Sinje, I’m so sorry I am just seeing this comment now! I hope you enjoyed baking these vegan s’mores cookies 🙂 Yes, different types of butter can produce different results. You certainly can use tub butter, but I just personally prefer buttery Spread (particularly the Earth Balance brand). In regard to the graham cracker crumbs, those are necessary for producing an authentic s’mores flavor. How did it go replacing them with flour? I’m curious to know! Thanks so much!
These were amazing, and some of the best cookies I have ever had, and how lovely that they are vegan! Even my carnivore husband loved them. The hardest part was waiting for them to cool.
I highly recommend everyone follow Kaylie’s cookie recipes over everything else on google and the internet. These are the best hands down. Thanks!
What a wonderful comment! Thank you so much, Sarah! 🙂
I doubled this recipe for a cookie exchange, and they turned out even better than I expected! I used mini chocolate chips because that’s all I had and they were really good, but I think I would have preferred chocolate chunks. Even shared with my neighbors who had no idea they were vegan! Will definitely be making these again.
Thank you, Helen! Better yet, try a combo of mini chips and chocolate chunks 😉 So yummy! I’m glad you enjoyed these vegan s’mores cookies. Thanks for sharing!
I made these with coconut oil because that’s what I had and my oh my are these cookies yuummmmmy. My husband said that he can eat a whole bucket of them. I was worried they would be too sweet but never baked anything vegan before so decided i better try to follow the recipe to the tee. Strangely, they are not overly sweet!
I am so excited to try more recipes here.
(Protip: if you do use coconut oil… you may want to nuke it for a bit because i did not and the oil and the sugar would not combine no matter how long a beat it. Finally, I decided to heat the almond milk to boiling and slowly add it in. This helped but I think this could have all been prevented if I softened the coconut oil a bit beforehand)
Thank you so much, Amy! I’m happy to hear these vegan s’mores cookies worked well with coconut oil for you. I appreciate you sharing your tips for this recipe swap! Enjoy! 🙂
Hello! I don’t have vegan butter but I do have coconut oil, will that work here?
Thanks!
Amy
LOVED these! Thank you so much! I was a little worried they wouldn’t come out right because I only had stick butter (not tub) but I hand whisked the butter quite a bit and maybe that sufficed? I baked the first batch for 14 minutes and the second for 15 minutes. Thanks again, my whole house loved them 🙂
Also I didn’t crush the graham cracker bits 100% into powder. Just into very small pieces (and naturally some powder formed too). I like how some bites of the cookies have graham cracker chunks!
Thank you so much, Gigi! I’m super happy to hear you and your house loved these vegan s’mores cookies 🙂 Enjoy! xo
Can i make the dough the night before and store it in the refrigerator, to bake the next day?
Yes, you can refrigerate the dough. The cookies will spread less and be thicker if the dough is chilled. Enjoy! xo
amazing recipe!! so delicious I got the best feedback
Thanks so much, Mooshoo! 🙂
LOVE THEM! I picked up some mini vegan marshmallows at the store with no idea what I was doing with them, so I looked up a recipe and I’m glad I came across this one! I couldn’t find vegan gram crackers but I did find vegan friendly Annies bunny shaped gram crackers snacks in the chocolate chip flavor, and they worked perfectly! 10/10 will make these again!
Thank you, Emily!! I’m so happy to hear you loved these s’mores cookies. What a great idea to use Annie’s bunny-shaped graham cracker snacks 🙂 Thanks for the sweet comment!! xo
Wow! Just made them and smells, looks, and tastes amazing! They spread perfectly! Thanks for the recipe. I think this might be a common recipe in my house to make anytime 🙂
Thank you, Tulsi! I’m so happy you loved them! 🙂
I made this cookies with my daughter and they turned out AMAZING!! Definitely the best cookies we have ever baked. Only thing is that the marshmallows almost melted completely, but we didn’t use vegan marshmallows. I’m going to try next time with TJ’s ones. We were unable to find vegan ones in three other grocery stores. Either way, they were delicious. Thank you!!
Hi, Frances! Yay! I’m so happy to hear you and your daughter loved these s’mores cookies! 🙂 A few people have asked me about the marshmallows melting. It seems to be a common issue for marshmallow cookies. Oddly enough, I had no problem with mine. Did you use the mini kind? It will be interesting to see if gelatin-free ones make a difference!
Just tried these!! They’re amazing! This was the first time I made vegan cookies they didn’t spread too thin. Thank you! 🙂
Hi Maya! Yay! I’m so glad you loved these s’mores cookies! 🙂
We tried to make these last night… They turned out a mess. First batch spread too much and was super crispy, so I thought we may have overcooked. Lessened time and didn’t spread as much, but so gooey I could barely get off the cookie sheet even after cooled. Could it be a result of using stick vegan-butter instead of tub??? Thoughts??? Would love to try again!
Hi, Alison! Oh no, I’m sorry to hear they didn’t work out for you. There are several possible reasons your cookies were overspreading and becoming too crispy. First, double check to make sure your flour isn’t expired. Also, double check to make sure you correctly measured every ingredient (especially the flour and butter). It sounds like you used too little flour. The flour is 1 + 1/2 cups, which is 180 grams in weight. If those are all correct, was your butter softened? I do not recommend using softened butter for this recipe, which is why the recipe card does not say softened butter. You are correct that vegan butter sticks produce poorer results compared to vegan butter from a tub, but it shouldn’t have been as disastrous as you described it. That leads me to believe something else went wrong. Be sure you are not over-mixing the ingredients, especially when you cream the butter and sugar. This step should only require 1-2 minutes; no longer than that. Is your oven temperature accurate? Many ovens are off and either run too hot or too cool. Be sure yours is 350F and always bake cookies on the middle rack in the oven. What type of baking sheets are you using? Dark metal sheets tend to over-bake cookies and very thin sheets tend to burn them. I hope all of these tips help you narrow down what caused them to overspread and crisp too much! In the future, if you’re ever following a cookie recipe and this happens, you can typically always save the cookies by adding more flour to the dough and chilling the cookie dough for 30 minutes in the refrigerator. That will stop the spread 🙂
We had the same thing happen too where they spread and basically spread out in the entire pan. I made sure to use fresh flour and measured it via weight to be exact. I didn’t over mix and chilled the dough before baking. I did use vegan butter, but not tub butter so maybe this was the issue? I make lots of vegan cookie recipes and this was the first time this ever happened to me. So strange. I’m so curious as to why.
Hi Ashley! I am so sorry that happened. It is such a strange occurrence. Since you and Alison both had a similar experience while using stick butter, that must be the culprit. Another possibility is your oven temperature being way too hot, causing the butter to melt rapidly. This results in very thin cookies that spread instead of rise. Have you tried using an oven thermometer recently? (If everything else has been baking normally, it’s probably not an issue with the oven temperature… but it could be worthwhile to test it!)