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If you love s’mores but want a cookie version you can enjoy year-round, these vegan s’mores cookies are exactly what you need! They’re soft and chewy with melty chocolate, graham cracker pieces, and pockets of gooey marshmallow for that classic s’more flavour.
These easy vegan cookies contain no dairy and no eggs, come together in under 30 minutes with no chilling required, and include a gluten-free option so everyone can enjoy them.
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What should you do when you’re craving s’mores but don’t have a campfire nearby (who does??), or the weather isn’t quite right for one? Yes, you can make them in the oven, which I’ve done many times, but I think the best way to satisfy that craving is with these vegan s’mores cookies.
They combine the soft, chewy texture of a chocolate chip cookie with the gooey marshmallow, melty chocolate, and nostalgic flavour of s’mores in one satisfying homemade vegan cookie.
So, the next time you’re craving s’mores but a campfire isn’t in the cards, save this recipe and make these cookies instead. It’s what I do!
Here's What You'll Need
Helpful Ingredient Tips
(NOTE: Only ingredients with special notes are listed below. The full ingredient list can be found in the recipe card.)
Flour - You'll need regular all-purpose flour.
For vegan gluten-free s’mores cookies: I tested with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour in the BLUE bag (NOT their gf flour in the red bag!), and the results were great. See the recipe notes for the details.
Unsalted Vegan Butter – Use vegan butter sticks, not the spread that comes in containers, that type won't work well in this recipe.
Butter Tip
Use slightly softened butter for the best cookie texture. Press it gently with your finger. If it leaves a shallow indent, it's ready to use. If your finger sinks in easily, the butter is too soft. Place it in the fridge for a few minutes until it firms up slightly.
Chocolate Chunks - I prefer chocolate chunks in these cookies, but regular vegan chocolate chips can be used instead.
Graham Crackers - These can be tricky to find vegan, but there are a few brands available. I haven’t found any that I like where I live, so I made my own homemade vegan graham crackers and used them in this recipe.
Marshmallows - I use Dandies brand mini vegan marshmallows, which are quite easy to find in local stores and online. If you can't find the minis, use the regular size and cut them into pieces the same size as mini marshmallows.
Marshmallow Tip: Freeze First
While testing this recipe, I found that the marshmallows hidden inside the cookies often melted completely while baking, leaving empty pockets behind.
Freezing the marshmallows for about 30 minutes before baking helped them stay intact, giving you those gooey marshmallow pockets that make s'mores cookies so good.
Now, Let's Make Them!
(Note: I’ve outlined the step-by-step here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
Mix the wet and dry ingredients in separate bowls, combine them, then add the chocolate chunks, marshmallows, and graham cracker pieces to the bowl.
Stir them in, but do this gently so the graham cracker pieces don't crumble.
Scoop the cookie dough onto your cookie sheet.
Bake, remove them from the oven, then let them rest for a few minutes before transferring them to a cooling rack.
Trust the Bake Time
When the timer goes off, the cookies will look puffy and slightly underbaked, but that's exactly what you want. They'll continue to set as they rest on the baking sheet, creating crisp edges and soft, gooey centers.
Have Them Your Way
I think the best way to enjoy them is while they're still warm with a big cold glass of plant milk, but they can also be enjoyed with homemade hot chocolate or a latte.
To bring back that warm, fresh-from-the-oven texture, microwave a cookie for about 10 seconds. The chocolate will soften, and the cookie will become deliciously melty and gooey again.
A Few More Helpful Tips
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
- Measure your ingredients correctly. Please read my article about how to measure flour correctly. I highly recommend using a scale and my weight measurements to make this recipe. (See the "Suggested Equipment" section in the recipe card for the scale I use and recommend.)
- Keep Your Cookie Sheets Cool. Never place cookie dough on a hot baking sheet. Use multiple sheets or let the pan cool completely between batches. This ensures that your cookies will have better texture and spread correctly.
- Read this post from top to bottom before you start. I've shared all of the tips I gathered while testing this recipe so it turns out perfectly for you on your first try. Be sure to read through the full recipe and recipe notes before getting started.
- Follow the recipe exactly as it’s written for the very best results.
After You Bake Them...
Tell me how things went and how you like this vegan s'mores cookie recipe!
Please do this by leaving a comment and rating below, and/or post a photo of your smores cookies on Instagram and tag me so I can see. (I'm @delightfuladventures on Instagram).
Soft-Baked Vegan S’mores Cookies
Suggested Equipment:
Ingredients:
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 1 ½ cups + 2 tablespoons (203g) all-purpose flour **please see important note about the gluten-free option below**
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted vegan butter (softened)
- ⅔ cup (134g) light brown sugar
- ¼ cup (50g) granulated sugar
- 1 ½ teaspoons vanilla extract
- ½ cup (90g) vegan chocolate chunks
- ½ cup (40g) mini vegan marshmallows (frozen)
- ⅓ cup (30g) vegan graham crackers (chopped or broken into small pieces, avoid crumbs)
Instructions:
- Preheat oven to 350°F (177°C).
- Line cookie sheet(s) with parchment paper (if needed), set aside.
- Prepare your flax egg by whisking together ground flax seeds and water. Set aside for 10 minutes to thicken.
- In a small bowl, add the flour, baking soda, and salt. Whisk well to combine and set aside.
- In a medium bowl, using an electric mixer, beat the butter, brown sugar, and granulated sugar until blended and creamy, about 2 minutes. Stop to scrape down the sides of your bowl when needed. Add flax egg and vanilla extract, beat again for 1 minute.
- Gradually add the flour mixture to the butter mixture, mixing on low speed with your electric mixer or a wooden spoon until a soft, sticky dough forms. Don't overmix.
- Gently fold in the chocolate chunks, frozen marshmallows, and the graham cracker pieces until they are evenly distributed throughout the dough.
- Using a medium-sized cookie scoop (or a tablespoon), scoop the dough and place it on the cookie sheet. Don't press the cookie dough down.
- Bake for 9 minutes.
- Remove from the oven and let the cookies cool on the cookie sheet for 5 minutes before transferring them to a cooling rack. They will look underbaked, that's okay, they will finish baking as they rest on the cookie sheet.
- Transfer the cookies to a cooling rack.
Recipe Notes:
- Please read all of the information above, as well as the notes below, before making this recipe.
- This recipe makes 28 cookies when using a medium cookie scoop, which holds 1.5 tablespoons of dough. If you don’t have a scoop, just measure out 1.5 tablespoons for each cookie to get the same amount. If you make them smaller or larger than this, the baking time will need to be adjusted accordingly.
- If you are making the vegan gluten-free version, use 1 ½ cups (222g) of Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) in the blue bag, NOT the red bag. Different gluten-free flour blends use different ingredients and ratios, so results may not be the same if you substitute. I’ve only tested with this particular brand. This recipe will not work with coconut flour or any other single gluten-free flour.
- Store your cookies for up to five days in an airtight container at room temperature.
- Freezing Baked Cookies: Freeze the cookies in single layers in a freezer bag or airtight container, with parchment paper separating each layer, for up to 2 months. Thaw at room temperature.
- Freeze cookie dough for later: Scoop the dough balls onto a parchment-lined sheet or plate and freeze until solid. Transfer to an airtight, freezer-safe container, and freeze for up to 2 months.
- Nutrition info is based on 1 of 28 cookies with the recipe made as written, using my homemade graham cracker recipe, and is only to be used as a rough guide. Calorie count for the vegan gluten-free version is roughly 109 per cookie. Click to learn how nutrition info is calculated on this website.
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