I’d never actually had a legit s’more until recently. Can you believe it?! We didn’t do a whole lot of camping and stuff like that when I was growing up, and then I went vegetarian at a pretty young age (gelatin-free marshmallows were nowhere to be found in the nineties!). So maybe it’s understandable that I missed out. Anyhow, my nephew is all about s’mores, and we happen to have a firepit in the backyard, so I decided to buy some vegan s’mores supplies for his visits. But somehow we always forget about them when he’s here. So one day my husband and I got sick of looking at our s’mores ingredient stash, and we just went and made our own microwave s’mores. Holy. Moly. They are my favorite thing ever. I’ve seriously been missing out. I immediately went on a s’mores kick and made these vegan s’mores cookies. Well now they’re my new favorite thing ever. So much so that I immediately send the entire batch to work with my husband, because I’d eat them all if they sat here for more than a day. If you’re looking for vegan s’mores that don’t require a campfire, the kind that you can enjoy any time of year, these cookies are for you!
Ingredients You’ll Need
Vegan butter. This can be found near the regular butter at most supermarkets. Look for brands like Miyoko’s and Earth Balance.Sugar. Use organic sugar to keep the recipe vegan.Brown sugar. This also needs to be organic.Non-dairy milk. Pretty much any unsweetened and unflavored variety wild do. Try almond milk, oat milk, or soy milk.Vanilla extract.Apple cider vinegar. See my list of apple cider vinegar substitutes if you need one.Flour. We’re using all-purpose wheat flour. I haven’t tested the recipe with any other varieties.Cornstarch.Cinnamon.Baking soda.Salt.Vegan chocolate chips. I used Enjoy Life brand mega chunks.Vegan mini marshmallows. Conventional marshmallows are made with gelatin, so watch out for that. Dandies and Trader Joe’s marshmallows are vegan.Graham crackers. Many brands of graham crackers contain honey. Try Nabisco Original graham crackers, or homemade vegan graham crackers.
Tip: Make sure you’re milk and butter are at room temperature before you start mixing your cookie dough.
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Start by prepping your stir-ins. Cut your mini marshmallows in half and roughly chop your graham crackers so to pieces of about the same size as your marshmallow halves. No prep is needed for the chips — just have them ready to go!
Beat the room temperature butter together with the sugar and brown sugar using an electric mixer. Keep going until the mixture is creamy.Beat in the milk, vanilla, and vinegar.
Begin beating the flour in at low speed, adding it in about thirds. Sprinkle the remaining dry ingredients (cornstarch, cinnamon, baking soda, and salt) over the last addition of flour before beating it in.
Fold in the chocolate chips, marshmallows, and graham cracker pieces. You can use a spoon or spatula, or even dig in with your hands to get everything fully mixed in.Cover the bowl with plastic and stick it in the fridge for an hour.
Tip: It can be tempting to skip the step of chilling the dough, but don’t do it! It’s an important step in preventing your cookies from spreading out too much.
After the dough has chilled, scoop it by heaping tablespoonfuls onto parchment paper-lined baking sheets.Pop the baking sheets into the oven and bake the cookies for about 10 minutes, just until they spread out.
Place the baking sheets on cooling racks and let your vegan s’mores cookies cool for a few minutes before removing them from the baking sheets. Make sure you get the cookies off the baking sheets while they’re still warm — the marshmallows have a tendency to get stuck when they’ve fully cooled.
Final step: Get the cookies out of the house before you eat the whole batch. Okay, totally not required. Maybe it’s just my thing!
Shelf-Life & Storage
Vegan s’mores cookies will keep in a sealed container at room temperature for about 2 weeks, or in the freezer for about 3 months.
More Vegan Cookie Recipes
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