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These vegan s’mores cookies have an ooey-gooey marshmallow centre, with pools of melted chocolate and, graham cracker crumbs. With so much texture in each bite, these cookies are truly divine. Oh & you don’t need a campfire!
Why you’ll love these Vegan S’mores Cookies:
simple – as fancy as these cookies may look, they’re pretty easy to make!
gooey marshmallow centre – ummm, does anything beat an ooey gooey melted marshmallow?!
delicious – these s’mores cookies are the best you’ll ever have – they have gooey marshmallows, pools of dark chocolate, bits of graham crackers! I’m drooling just thinking about them!
What you’ll need to make these Chocolate Chip S’mores Cookies :
- all-purpose flour
- baking powder
- baking soda
- cornstarch aka cornflour
- vegan dark chocolate
- salted vegan butter
- graham crackers or digestives
- 10 vegan marshmallows
- light brown sugar
- granulated sugar
- vanilla extract
- ground flaxseeds
- water
- salt
Starting with a flax egg…
If you’re not familiar with vegan baking you’ve probably never baked with a flax egg! It may seem strange, but you can’t taste it and it simply helps bind the cookies together, just like how a regular egg would do!
To make the flax egg, just combine ground-up flaxseeds with water. Set aside for 5 minutes and it should thicken up slightly. Also, please don’t substitute this flax egg for a regular egg!!
Making Vegan S’mores cookie dough…
My favourite part of these S’mores cookies is the texture, there is the classic chewy cookie with crisp edges, pools of melted dark chocolate, graham crackers crumbs and most importantly ooey-gooey marshmallows.
To achieve this first you want to tear a large marshmallow in half. You then want to roughly chop gram crackers into bite-sized bits and also do the same with the vegan dark chocolate.
Sieve all-purpose flour, baking powder, baking soda and cornstarch together. Set aside until needed.
Using a spatula or wooden spoon, beat softened vegan butter with light brown and granulated sugar. You want to do this until it becomes light and fluffy.
Pour in a splash of vanilla extract and the flax egg. Mix until well combined.
Add all-purpose flour, cornstarch, baking powder and baking soda, mix once again!
Once the cookie batter is well combined, fold in vegan dark chocolate and gram crackers.
The secret for a gooey marshmallow centre…
Want to know the secret to these cookies aka how to achieve the marshmallow centre? It’s simple…
Grab around 2 tbsp of cookie dough, shape into a ball, flatten, then add half of a vegan marshmallow into the centre. Mould cookie dough over the marshmallow leaving parts of it exposed. Place on a lined baking tray. Repeat until you have around 24 S’mores cookie dough balls.
Allowing S’mores cookie dough to rest…
Next, allow the cookie dough balls to rest in the fridge for one hour. I know it’s annoying having to wait but I promise you, it’s 100% worth it! Allowing cookie dough to rest, prevents the cookie from spreading too much when baking! So please don’t skip this step, plus it’s only one hour!
Baking the ultimate Vegan S’mores Cookies…
Ahhh my favourite part! Baking! I mean, who doesn’t want their home to smell like cookies?
I like to transfer the chilled cookie dough balls onto a plate, then place around 4-5 cookies back onto the baking tray. You want to be sure not to place the cookie dough balls too close together as it may turn into one giant cookie when baking!
Once you’ve placed the cookie dough balls onto the baking tray, using the palm of your hand, press down on the cookie dough balls, flattening them a little and then, bake!
As soon as they’re done baking, tap the baking sheet on the counter 1-2 times to flatten them down. Then, with a knife poke and spread the marshmallow to create that ooey-gooey texture.
Allow cookies to cool on the baking tray for 5 minutes or so, then transfer onto a cooling rack. You’re going to want to eat these bad boys warm, but for whatever reason, if they cool down too much you can pop them in the microwave for a few seconds just so your marshmallows become gooey once again….or you can eat them cool… they taste pretty good that way too!
Frequently Asked Questions…
Can I allow the cookie dough to rest overnight? Yes.
How do I store these cookies? At room temp, for 4-5 days!
Can I freeze these cookies? Yuppp, just transfer them into a container or ziplock bag once they’ve cooled completely. Bring them back up to room temp before devouring, or pop them in the microwave to get the marshmallow to become gooey again!
How long can I freeze these cookies? Up to 3 months!
Did you try this recipe?
If you try this recipe, please don’t forget to tag me over on Instagram! I love seeing your recreations! Also, let me know in the comments below what you thought of this recipe? Did you find it easy? Were you a fan of the gooey marshmallows? Let me know all the deets below!
More Vegan desserts you’ll love:
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Ingredients
- 1/2 tbsp ground flaxseeds
- 1/2 tbsp water
- 180 g all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cornstarch (aka cornflour)
- 1 cup chopped vegan dark chocolate (163g)
- 10 tbsp salted vegan butter, softened (142g)
- 57 g graham crackers / digestive biscuits
- 10 vegan marshmallows
- 50 g granulated sugar
- 100 g light brown sugar
- 1 tsp vanilla extract
- 1/8 tsp salt (*see notes)
Instructions
- Make flax egg by combining water with ground flax seeds. Set aside for 5 minutes.
- Tear marshmallows in half. Then, chop up the vegan dark chocolate into bite-sized chunks, do the same with the digestives biscuits/ gram crackers.
- Sieve all purpose flour, baking powder, baking soda and cornstarch together. Set aside until needed.
- Using a wooden spoon. beat softened vegan butter with granulated sugar and light brown sugar until light and fluffy. Pour vanilla extract and flaxegg. Mix until combined. Add all-purpose flour, baking powder, baking soda, cornstarch and salt. Fold together until well combined. Fold in chopped up vegan dark chocolate and digestive biscuits/graham crackers.
- Grab around 2 tbsp of cookie dough, roll into a ball then flatten slightly. Place the halved vegan marshmallow in the middle and mould the cookie dough around it. Be sure to leave a chunk of the marshmallow exposed. Place all cookie dough balls on a lined baking tray, then refrigerate for 1 hour.
- Pre-heat oven to 180°C/356°F.
- Transfer all the cookie dough balls onto a plate(*see notes), then grab around 4-5 cookie dough balls and place back onto the baking tray, leaving a 1-inch gap. Using the palm of your hand, press down on the cookie dough balls, flattening them a little. Bake for 11-12 minutes.
- As soon as they're done baking, tap the baking sheet on the counter 1-2 times to flatten them down. Then, with a knife poke and spread the marshmallow to create that ooey-gooey texture.
- Allow cookies to cool on the baking tray for 5-10 minutes, then transfer onto a cooling rack and allow them to cool for a few more minutes. Enjoy warm!
Notes
If using unsalted vegan butter add 1/4 tsp of salt!
Be sure to place the cookie dough balls that are on the plate back into the fridge until needed!
Nutrition
- Calories: 200
