The perfect s’mores without the mess! This recipe is quick, easy, vegan, and gluten-free. And, it's totally delicious!! These cookies are super soft and chewy. It can be hard to find a dairy-free cookie recipe that still tastes like a normal cookie. The vegan graham crackers give the cookies and nice crunch and the chocolate melts in your mouth. This is one of my favorite vegan cookie recipes!
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Equipment
- Mixing bowls
- A rubber spatula
- Precut parchment paper
- A baking sheet
- A cookie scoop
Ingredients
- Gluten-free flour
- Vegan butter
- Granulated sugar
- Brown sugar
- A flax egg
- Vanilla extract
- Baking soda
- Vegan chocolate chunks
- Dandies marshmallows
- Vegan graham crackers (see my recipe HERE)
The Flax Egg
A flax egg is made from flax seeds. If you mix flax seeds with water, it creates a gummy texture that can replace eggs. Bob’s Red Mill also makes a vegan egg substitute.
Substitutions and Variations
- Applesauce can replace flax eggs.
- Vegan butter can be replaced with coconut oil.
- You can also make these as non-vegan cookies. Replace the vegan butter with regular butter, use a regular egg instead of a flax egg, and use regular marshmallows.
- You can also use marshmallow fluff instead of marshmallows.
- You can use coconut sugar instead of granulated sugar.
Instructions
- Preheat the oven to 350 degrees.
- Make the flax egg by combining 1 tablespoon ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes.
- Cream together the vegan butter, brown sugar, and granulated sugar. Add the vanilla extract and flax egg.
- In a separate bowl, combine the flour and baking soda. Slowly add the flour mixture to the vegan butter mixture.
- After the mixture is combined, stir in the chocolate chunks, marshmallows, and crushed graham crackers.
- Spoon dough balls onto a baking sheet lined with parchment paper. Chill in the freezer for 5 minutes before baking.
- Bake the cookies for 20 minutes and remove the pan every 5 minutes to slam on the counter to flatten the cookies.
- After 20 minutes, the cookies should be flattened and gooey. Use the lip of a large cup to swirl the cookies around to make them more circular right after they come out of the oven.
- Store in an airtight container for up to two weeks.
Gluten-Free Flour Tips
For this recipe, any gluten-free flour will work. Sometimes, with bread or yeast recipes, you need to be really careful about which blend of gluten-free flour you use. In this recipe, any flour will work.
Notes
The marshmallows should be cut into fourths to make them mini marshmallows.
FAQ
Can I freeze the cookie dough?
Yes! You can freeze the cookie dough in an airtight container and store it in the freezer. Pro tip: freeze the cookie dough in balls so you don't need to defrost the dough before baking.
Can I keep this dough in the fridge until I'm ready to bake it?
Yes! You can keep the dough in your fridge for up to five days.
How do I make the cookies flat?
Bake the cookies for 20 minutes and remove the pan every 5 minutes to slam on the counter to flatten the cookies. This makes the cookies flat and chewy. The best!!
What if my cookies aren't round when they come out of the oven?
Try this trick. Use the lip of a large cup to swirl the cookies around to make them more circular right after they come out of the oven.
Can I eat this cookie dough raw?
You can! Because this dough contains no raw eggs, it's totally ok to eat it raw. This s'mores cookie dough is delicious!
What kind of vegan chocolate chunks or chips do you recommend?
Enjoy Life makes amazing vegan chocolate chunks and chips. I also recommend Hu Kitchen. They just came out with a vegan chocolate chip product. Additionally, Thrive Market has some awesome options. You can find Enjoy Life and Hu Kitchen at Target. All of these options are also great in chocolate chip cookies.
Where can I find vegan graham crackers?
I recommend making my recipe for vegan, gluten-free graham crackers. You can click HERE to find the recipe. If you're pressed for time, Thrive Market has a couple of options.
What is a flax egg?
A flax egg is made from flax seeds. If you mix flax seeds with water, it creates a gummy texture that can replace eggs. Bob’s Red Mill also makes a vegan egg substitute.
Where can I find vegan marshmallows?
Regular marshmallows are not vegan because they contain gelatin. However, there's this awesome vegan marshmallow brand called Dandies. I definitely recommend using this marshmallow brand. I haven't been able to find any vegan mini marshmallows yet.
Should my dough be sticky?
Yes! The dough will be sticky. Although, the consistency should feel about the same as regular cookie dough.
Can I add vegan peanut butter to the dough?
I have never tried this, and I'm unsure what the consistency would be like. If you try it, let me know!
Quick Vegan S’mores Cookies (gf, df)
Equipment
- Mixing bowls
- A rubber spatula
- A cookie scoop
Ingredients
- 16 tablespoons vegan butter softened
- 2 cups flour
- 1 ½ cup granulated sugar
- ¼ cup brown sugar
- 1 flax egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ cup vegan chocolate chunks
- ¼ cup vegan marshmallows
- ¼ cup crushed graham crackers
Instructions
- Preheat the oven to 350 degrees.
- Make the flax egg by combining 1 tablespoon ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes.
- Cream together the vegan butter, brown sugar, and granulated sugar. Add the vanilla extract and flax egg.
- In a separate bowl, combine the flour and baking soda. Slowly add the flour mixture to the vegan butter mixture.
- After the mixture is combined, stir in the chocolate chunks, marshmallows, and crushed graham crackers.
- Spoon dough balls onto a baking sheet lined with parchment paper. Chill in the freezer for 5 minutes before baking.
- Bake the cookies for 20 minutes and remove the pan every 5 minutes to slam on the counter to flatten the cookies.
- After 20 minutes, the cookies should be flattened and gooey. Use the lip of a large cup to swirl the cookies around to make them more circular right after they come out of the oven.
- Store in an airtight container for up to two weeks.
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