Introducing vegan S’mores Cookies, filled with dark chocolate chunks, graham cracker crumbs, and a gooey marshmallow center. I am drooling already! These chewy cookies have crispy edges and are the ultimate decadent & delicious cookies for s'more season.
💡 The recipe in a nutshell
- Vegan (vegetarian, no eggs and dairy free)
- Decadent and delicious
- Homemade cookies perfect for all s'mores lovers
- Subway s'mores cookies copycat
- Easy to make
📋 What ingredients do you need to make vegan s'mores cookies?
To make these vegan s'mores cookies you only need 11 ingredients!
- all-purpose flour
- baking powder
- baking soda
- cane sugar
- brown sugar
- vegetable oil, or other neutral oil of your choice
- plant milk (such as almond milk)
- vegan chocolate
- vegan graham crackers
- vegan marshmallows
To make these cookies you need just a few things of kitchen and baking equipment:
- Mixing bowls
- Wooden spoon
- Ice cream scoop
- Scissors to cut marshmallows into halves
- Baking sheet, or cookie sheet
🤔 Are marshmallows vegan?
The short answer is: no, marshmallows are usually made with gelatin which is an animal product making them non-vegan. However, there are many vegan marshmallow brands available in our grocery stores and online.
Read our article on marshmallows which includes a brand list to help you find vegan marshmallows near you! Alternatively, you could also make them from scratch at home too.
💭 Are graham crackers vegan?
If Graham crackers are vegan depends on the brand you are buying. Some brands add honey or other animal products, and some are entirely vegan. I always recommend reading the ingredient list before purchasing them. To help you out we have an article on Graham crackers with a brand list as well. Alternatively, you could also make them from scratch yourself.
👩🏽🍳 How to make vegan s'mores cookies
Making vegan s'mores cookies from scratch is very simple. First, prepare the batter by mixing the dry ingredients with the chocolate and graham cracker chunks. Next, add the liquid ingredients and stir until everything is combined. Shortly stick it in the freezer (especially on hot days), and start shaping the cookie balls.
To make a cookie ball scoop dough with an ice cream scoop and place your thumb in the middle to form a cavity. Place half a marshmallow inside. Top with some more cookie dough, release the ball from the scoop, and roll together so that the marshmallow is covered. Repeat until no dough remains.
Refrigerate the cookie balls overnight (12-24 hours) covered. Bake the next day and enjoy!
Make sure to follow the steps of the recipe at the end of this article. We also have a how-to video for you, if you need some more visuals!
🍪 Can I make these gluten-free?
Yes, you can definitely make these gluten-free! For a gluten-free version swap the regular flour for an all-purpose gluten-free 1:1 flour.
♨️ How to reheat s'mores cookies
You have a few options to reheat your s’mores cookies to make them warm and gooey again. For single cookies, heat in your microwave in 10-second increments until warm. Keep an eye on them because the marshmallow inside may bubble up. It sinks right back once the microwave stops, but you want to make sure it does not explode in there.
For more than one cookie, place them on a parchment paper-lined sheet pan and heat at 300ºF (150ºC) until warm, for around 5 minutes.
The raw, uncooked cookie dough can be shaped into balls and refrigerated in a resealable plastic bag for up to 1 week or frozen for up to 2 months.
The baked cookies can be stored in an airtight container at room temperature for 5 days or 3 months in the freezer. Defrost before serving (either by reheating them, or thawing them on your countertop for several hours/overnight).
Vegan S'mores Cookies
- In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Chop the dark chocolate into chunks and add them to the flour mixture. Crush the Graham crackers by hand and mix them into the dry mixture.
- In a separate bowl or measuring cup, whisk together the sugars, oil, and milk until the mixture is smooth and incorporated, approximately 2 minutes. Ensure the brown sugar is free of lumps. Break any lumps using your hands or a spoon before adding.
- Add the sugar mixture to the flour mixture, then stir with a wooden spoon or spatula until just combined and no dry flour is visible. Avoid overmixing. For hot days, briefly place the dough in the freezer to keep it cold.
- If you're using regular-sized marshmallows, cut them in half using scissors.
- To form cookie balls, scoop the dough with an ice cream scoop and create a cavity in the middle using your thumb. Place half a marshmallow inside and cover it with more cookie dough. Release the ball from the scoop and roll it to ensure the marshmallow is fully covered. Repeat until all the dough is used. Refrigerate the cookie dough balls overnight (for at least 12 hours). This step is important; do not skip it.
- Preheat the oven to 180°C / 355°F. Line two cookie sheets with parchment paper. Keep the cookies in the fridge until just before baking.
- Sprinkle the dough balls with coarse-grained sea salt and bake for 10 to 13 minutes, or until the edges are golden.
- If desired, top the cookies with additional graham cracker crumbs, chocolate, and mini marshmallows while they are still hot and soft. Enjoy the cookies while they're warm!
The provided nutritional information is an estimate. Accuracy is not guaranteed.
Looking for more s'more-flavored treats? Check out this easy s'mores pie recipe!
PS: Don't forget to rate this recipe and leave a comment on your experience - this helps improve my recipes and serves you with the best instructions, tips, and substitution ideas. Plus, I love hearing about your takes on my recipes! Tag me on Instagram @thesimplesprinkle to show me your pictures.