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
- 2 cups all-purpose flour (200g)
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- A pinch of salt
- ½ cup cane sugar (100g)
- ½ cup brown sugar (110g)
- ½ cup vegetable oil, or other neutral oil of your choice (135ml)
- ¼ cup plant milk (such as almond milk) (75ml)
- 1 cup vegan chocolate (140g)
- 6 vegan graham crackers
- 9 vegan marshmallows (or 36 mini marshmallows)
- In a large mixing bowl combine flour, baking powder, baking soda, and salt. Chop the dark chocolate into chunks and add to the flour mixture. Crush Graham crackers by hand into the dry mix.
- In a separate bowl or measuring cup, whisk the sugars, oil, and milk together until smooth and incorporated, about 2 minutes. Make sure the brown sugar is fresh and has no lumps. Break lumps in your hands or with a spoon before adding.
- Add the sugar mixture to the flour mixture, and then stir with a wooden spoon or spatula until just combined and no dry flour is visible anymore. Do not overmix. Shortly stick it in the freezer to keep the dough cold (especially on hot days).
- If you are using regular-sized marshmallows make sure to snip them in half with scissors. 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 cookie dough balls overnight (for at least 12 hours). Do not skip this step.
- Preheat the oven to 180°C / 355° F. Line two cookie sheets with parchment paper. Keep cookies in the fridge until right before baking. Sprinkle dough balls with coarse-grained sea salt and bake for 10 to 13 minutes, or until the edges are golden. If wished top with more graham cracker crumbs, chocolate and mini marshmallows when still hot and soft. Enjoy warm!
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.