These delicious Vegan S’mores Cookies combine chocolate chips, vegan marshmallows, and a buttery, dense cookie crumb! You won’t want to stop at one cookie!
I have to tell you something that some people find quite startling. Are you sitting down? OK. Here goes.
Marshmallows are not vegetarian.
Most people look at me with a mixture of shock and disbelief when I tell them that. How could something so innocent and puffy and sweet not be vegetarian?
I was vegetarian for years before I realized this sad truth. I still walk through the baked good aisles and eye with envy those big, puffy balls of sweetness. I may not buy these in my regular grocery store, but a quick trip to the health food store gave me that feeling back. Because now you can buy vegetarian marshmallows. And that’s the inspiration behind these Vegan S’mores Cookies.
I loved roasted marshmallows and s’mores when I was a kid. My favorite thing to do was to light that marshmallow on fire and to eat the charcoaled mass after it cooled a bit. I’m sure eating burnt anything is not good for you. I regret it now. A little. I mean, it was really tasty!
I haven’t tried lighting up a vegetarian marshmallow. I guess I’m hoping my taste buds have evolved.
These Vegan S’mores Cookies are pretty easy to make. It’s basically a chocolate chip cookie with some vegan marshmallows added.
I can’t seem to easily find vegan mini marshmallows so I’ll oftentimes buy the big ones and just chop them into smaller pieces.
Vegan marshmallows don’t have the same texture as regular ones, so that means they firm up if baked too long.
- ½ cup dairy-free margarine
- ½ cup peanut butter
- 1 cup brown sugar
- ½ granulated sugar
- 1 tablespoon ground flax seeds
- 1 tablespoon corn starch
- 1 teaspoon apple cider vinegar
- ½ cup dairy-free milk
- 1 teaspoon vanilla
- 2 cups flour
- ½ cup graham cracker crumbs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 cup mini vegetarian marshmallows I used Dandies
- Heat your oven to 325F.
- In a mixing bowl combine the margarine, peanut butter, and sugars. Using a mixer, mix on medium speed until light and fluffy. Add the ground flax seeds, corn starch, apple cider vinegar, dairy-free milk and vanilla. Mix again until well incorporated. Set aside.
- In a medium size bowl, combine the flour, graham cracker crumbs, baking soda, baking powder and salt. Stir to combine. Pour the flour mixture over the margarine mixture and stir to combine.
- Add the chocolate chips and mini marshmallows into the cookie dough batter. Stir to combine.
- Use a cookie dough dispenser to drop rounded spoonfuls of cookie dough onto an ungreased cookie sheet, roughly 2″ apart. Bake for 9 – 10 minutes, until the edges are golden brown, but cookies are still soft.
- Remove from the oven and allow the cookies to cool slightly before transferring to a wire rack to cool completely. Repeat with the remaining dough.
- Or you can roll the entire batch into cookie dough balls, place them on a tray and put that tray in the freezer. Wait about 5 minutes and then transfer those cookie dough balls in a freezer bag. You now have cookie dough ready to be baked at any minute.
- Baked cookies should be stored in an airtight container for up to 4 days at room temperature, for one week in the fridge, and up to 2 months in the freezer.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.