These thick vegan smores cookies are an indulgent twist on a classic; no campfire required! – loaded with gooey vegan marshmallows, melty plant-based chocolate, and crunchy graham crackers.
Why You’ll Love Vegan Smores Cookies
S’mores are the ultimate childhood treat—gooey marshmallows and melty chocolate sandwiched between crunchy graham crackers. But if you want to avoid the campfire chaos and sticky fingers, you have to try these vegan s’mores cookies! They’re like chocolate chip cookies meets nostalgic s’mores (aka dreamy!); thick, indulgent, and ready in 30 minutes, they're perfect for summer BBQs, cozy nights in, and to satisfy year-round s’more cravings.
The best part? They’re really easy to make. Just mix, bake, and enjoy the crispy edges and soft middles - no chilling required. Fresh from the oven, they’re warm, gooey perfection, but you can also pop one in the microwave for a few seconds to recreate that fresh-from-the-fire magic. Either way, everyone (vegans and non-vegans) will be reaching for s’more!
Looking for more summery treats? You might also enjoy vegan Oreo cheesecake, easy blueberry pie bars, vegan raisin oatmeal cookies, and/or easy vegan chocolate peanut butter pie.
Ingredient Notes
Refer to the recipe card for the full list of ingredients and substitutes.
Recipe Variations and Add-Ins
- Cinnamon: A big pinch adds warm depth.
- Mix-ins: A few tbsps of coconut or chopped pretzel pieces, Oreos, or nuts.
- Flaky sea salt: Sprinkle over the top before baking - for flavor and crunch.
- TikTok vegan smores cookies: Want to try the layered TikTok viral smores cookies? Place a graham cracker on a baking tray, top with vegan chocolate and a plant-based marshmallow, cover with cookie dough, and bake. These are larger, so double the dough if needed.
How To Make Vegan Smores Cookies
Step 1: First, preheat the oven to 350F/175C and line a baking sheet with parchment paper or a silicone mat. Whisk the flour, baking powder, and baking soda in a medium bowl.
Step 2: In another bowl (or stand mixer), beat the vegan butter and brown sugar until creamy. Then, mix in applesauce and vanilla on low speed for 1 minute.
Step 3: Gradually add the flour mixture, mixing on low until just combined. Scrape down sides as needed. Fold in crushed graham crackers, mini vegan marshmallows, and vegan chocolate chips without over-mixing.
Step 4: Divide the dough into 2 tablespoon portions, roll, flatten slightly, and place 2 inches apart on a cookie sheet. Bake for 10-12 minutes until lightly golden with crispy edges. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Enjoy a vegan cookie at room temperature or microwave one for a few seconds for more melty, gooey smores cookies – just like the campfire treat!
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FAQs
Since vegan marshmallows become sticky in the fridge, I prefer to freeze the rolled cookie dough balls. Flash-freeze, then store in a Ziplock/Stasher for up to 3 months. Bake the vegan chocolate chip smores cookies from frozen, adding 1-3 minutes.
Obviously, I love the flavor of homemade vegan cookies. However, vegan pre-made cookie dough will work to save time and effort in a pinch.
Sure! A 3-tablespoon scoop works well for giant vegan smores cookies or 1 tablespoon for smaller ones. Adjust baking time accordingly.
Some vegan marshmallows melt too much. Try freezing them before mixing them in. If they don’t melt at all, they may be old, or you should try a different brand.
Pro Recipe Tips for Vegan Smores Cookies
- Measure the flour properly: Don’t scoop the flour into the measuring cup. Instead, fluff it in its bag, spoon it into the measuring cup, and level with a knife. This helps avoid dry, dense cookies.
- Don’t over-mix the dough: Over-mixing leads to gummy, dense, overly spread cookies.
- For rounder cookies: Swirl a cup/cookie cutter over the warm cookies immediately after baking them to reshape them.
Serving Suggestions
Enjoy these Vegan Smores Cookies for dessert after these comfort dinner recipes and/or alone as a mid-day treat:
Storage Instructions
Store: In an airtight container at room temperature for 3-4 days. Refrigeration is possible for up to a week, but vegan marshmallows become stickier.
Freeze: Flash-freeze on a tray, then store in a Ziplock/Stasher for up to 3 months.
If you tried this Vegan Smores Cookies recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Vegan Smores Cookies
Equipment
- baking sheet
Ingredients
- 1 ⅓ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup salted vegan butter room temperature
- ½ cup light brown sugar
- ¼ cup applesauce
- 1 teaspoon vanilla extract
- 1 cup mini vegan marshmallows
- ½ cup vegan chocolate chips
- 3 graham crackers broken into small pieces
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and baking soda.
- In a separate bowl or the bowl of a stand mixer, beat the vegan butter and brown sugar until creamy.
- Add the applesauce and vanilla extract, then mix on low speed until fully incorporated, about 1 minute.
- Gradually add the flour mixture, mixing on low speed until just combined. Scrape down the sides of the bowl as needed.
- Gently fold in the graham cracker pieces, mini vegan marshmallows, and vegan chocolate chips. Mix on low just until combined, being careful not to overmix.
- Scoop about 2 tablespoons of dough onto the prepared baking sheet and flatten with your palm, spacing each vegan cookie about 2 inches apart.
- Bake for 10 to 12 minutes, or until the vegan cookies are lightly golden.
- Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Measure the flour properly: Don’t scoop the flour into the measuring cup. Instead, fluff it in its bag, spoon it into the measuring cup, and level with a knife. This helps avoid dry, dense cookies.
- Don’t over-mix the dough: Over-mixing leads to gummy, dense, overly spread cookies.
- For rounder cookies: Swirl a cup/cookie cutter over the warm cookies immediately after baking them to reshape them.
Andrea says
these cookies taste like my childhood. love them so much!