This Smores Cookies recipe is completely vegan and so easy to make. The dough requires no chilling and the cookies bake up super chewy! They are filled with graham crackers, vegan marshmallow and plenty of chocolate chips.
Cookies are one of my favorite desserts to make. They are quick, easy and you don't have to wait for them to cool before you eat them. From Single-Serving Vegan Double Chocolate Cookies, to Coconut Oil Chocolate Chip Cookies or even Vegan Oatmeal Chocolate Chip Cookies, I have all the cookie recipes you could ever want!
And today, I'm adding a super fun recipe to the list: Vegan Smores Cookies! This recipe is easy to make, requires no chilling and is full of graham cracker, chocolate and marshmallows.
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Why You'll Love This Recipe
- This recipe is super simple to make, so it's great for beginner bakers.
- And it requires absolutely no chill time!
- These Smores Cookies are vegan, dairy-free and eggless, so anyone can enjoy them.
- They bake up super chewy with a crisp edge.
- And most importantly, they are absolutely delicious!
Ingredient Notes
Vegan Butter: I prefer Soy-Free Earth Balance Buttery Sticks and Country Crock Plant Butter Sticks. Whatever brand you choose, be sure to pick one that comes in stick form, not in a tub.
Graham Crackers: I used Nabisco Grahams. And we crush some up into flour for the cookie dough, and break some of them up to add as a crunchy inclusion.
Chocolate Chips: You can use whatever chocolate chips you like here. I love semi-sweet, but dark chocolate chips or milk chocolate chips work, too!
Mini Marshmallows: They aren't Vegan Smores Cookies without marshmallows. I like Dandies brand. They are soft and chewy and taste great!
Step-by-Step Instructions
Step 1. In a large bowl using a hand mixer, cream vegan butter and brown sugar until well combined and creamy.
Then, add the non-dairy milk and vanilla and mix until combined.
Step 2. Next, add the flour, finely crushed graham cracker, baking soda and salt. Mix until just combined.
Step 3. Now, add the chocolate chips and graham cracker pieces and mix until just combined.
Step 4. Use a 3-tablespoon cookie scoop to scoop 8 cookie dough balls onto a parchment-lined baking sheet.
Then, top each smores cookie with 4-5 mini marshmallows, a few more chocolate chips and a sprinkle of crushed graham cracker and bake them in a 350* F oven for 13-15 minutes.
I love to eat these cookies warm from the oven so the marshmallow is still gooey!
Recipe FAQs
Place the cookies into an airtight container and store at room temperature for up to 4 days.
Or freeze for up to a month.
The most commonly found vegan graham crackers are Nabisco Graham Crackers. Most other brands contain honey.
Dandies Marshmallows are vegan and so are Trader Joe's Marsmallows!
Expert Recipe Tips
Make sure to crush the graham cracker that goes into the cookie dough really fine! It acts as a flour in this recipe, so it's important!
I don't add marshmallows directly to the cookie dough because they don't distribute well. Adding them right on top of the cookie dough balls ensures marshmallow in every single bite!
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📖 Recipe
Smores Cookies (Vegan!)
Equipment
- 1 Mixing Bowl
- 1 Wooden Spoon or Hand Mixer
- Measuring Cups and Spoons
- 1 Cookie Sheet
- Parchment Paper
Ingredients
- 8 tablespoon Vegan Butter I used Soy-Free Earth Balance Sticks
- 1 Cup Light Brown Sugar, packed
- 4 tablespoon Non-Dairy Milk
- 2 teaspoon Vanilla Extract
- 1 ½ Cups All-Purpose Flour
- ¾ Cup Graham Cracker Crumbs See Note!
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- ¾ Cup Semi-Sweet Chocolate Chips plus more for topping the cookies
- ½ Cup Graham Cracker Pieces See Note
- 1 Cup Mini Vegan Marshmallows I like Dandies brand
Instructions
- Line a cookie sheet with parchment paper. Preheat oven to 350* F.
- In a large bowl, cream vegan butter and brown sugar together using either a wooden spoon or an electric hand mixer.8 tablespoon Vegan Butter, 1 Cup Light Brown Sugar, packed
- Add non-dairy milk and vanilla and mix until combined.4 tablespoon Non-Dairy Milk, 2 teaspoon Vanilla Extract
- Add flour, graham cracker crumbs, baking soda and salt. Mix until just combined. Then, add graham cracker pieces and chocolate chips and stir to distribute.1 ½ Cups All-Purpose Flour, ¾ Cup Graham Cracker Crumbs, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt, ¾ Cup Semi-Sweet Chocolate Chips, ½ Cup Graham Cracker Pieces
- Use a 3 tablespoon cookie scoop to scoop 8 cookie dough balls onto a parchment-lined baking sheet. Make sure there is at least 2 ½ inches of space between each dough ball.
- Press 4-5 mini marshmallows into the top of each cookie dough ball. Then, add a couple chocolate chips and a sprinkle of the leftover graham cracker crumbs, if desired.1 Cup Mini Vegan Marshmallows
- Bake 1 tray at a time in a 350* oven for 14-16 minutes or until the edges are golden brown.
- Allow cookies to cool on the cookie sheet for 5 minutes before transferring to a cookie rack to cool completely. Repeat with remaining cookie dough.
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