Quick Vegan S’mores Cookies (gf, df)
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 gooey, 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!
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.
Video
Notes
The marshmallows should be cut into fourths to make them mini marshmallows.
Tried this recipe?Let us know how it was!