Soft-Baked Vegan S’mores Cookies

Four vegan smores cookies stacked on top of each other, the stack is sitting on a metal rack.

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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.

Prep Time15

Cook Time9

Total Time24

Servings:

Author: Gwen Leron

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.

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.

Nutrition