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A table covered in layers of vegan s'mores cookies! Extra chocolate chips and marshmallows are on a white plate in the top right corner. A matchbox is in the bottom left corner. The cookies are on layers of parchment paper with extra graham crackers, chocolate chips, and marshmallows.

Vegan S'mores Cookies

Amazing vegan s'mores cookies with chocolate, graham crackers, and toasty vegan marshmallows! No dairy, eggs, gelatin and gluten free!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American, Baked Goods
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon ground flax seeds
  • 3 tablespoons boiling water
  • ½ cup vegan butter
  • ½ cup white sugar
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup all purpose flour
  • 1/2 cup bread flour optional use all purpose to replace
  • 1 cup graham crackers crushed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 ½ cups chocolate chips or chopped chocolate
  • 1 cup vegan marshmallows

Equipment

  • Mixing bowl
  • Hand mixer or stand mixer
  • mixing spoon
  • measuring cups
  • Measuring spoons
  • baking trays
  • parchment paper
  • Cookie scoop (optional)

Method
 

  1. Preheat the oven to 375°F/190℃. Line 2 baking sheets with parchment paper. Set aside.
  2. Make the flax egg. In a small heat proof bowl, mix the ground flax seeds with boiling water. Mix well and set aside for 5 minutes to gel.
  3. Crush the graham crackers. In a small bowl, crush the graham crackers using a large fork or potato masher.
  4. Mix the wet ingredients. In a large bowl with your hand mixer, or in a stand mixer with the paddle attachment, mix the butter with white and brown sugars on medium speed for 5 minutes. Add the flax egg mixture and vanilla.
  5. Mix the dry ingredients. In a medium sized bowl, sift together the dry ingredients: both flours, crushed graham crackers, baking soda, salt, and cinnamon. Now add the dry ingredients, mixing on low speed, and making sure to scrape down the sides of the bowl to ensure all the ingredients are mixed. Add the chocolate chips (or chopped chocolate). Let it mix together one last time.
  6. Transfer. Scoop cookie dough onto the prepared baking trays using a 1 tablespoon cookie scoop, or using a tablespoon. Press the mini marshmallows into the tops of each cookie, about 3 or 4 per cookie.
  7. Bake. Bake for 12-15 minutes or until the cookies are golden brown and have crisp edges. Remove from the oven and let rest on the hot cookie tray for 15 minutes before removing to a wire rack to finish cooling. Enjoy!
  8. Optional Toasting: After the cookies are removed from the oven, you can take a lighter and carefully toast the tops of each marshmallow for that extra toasty taste! Just please be careful as the marshmallows do catch on fire pretty easily!

Notes

How to Store
These cookies are best eaten in 5 days if kept in an airtight container on the countertop. 
To store them before baking, make the cookie dough and portion out into dough balls. Freeze the cookie dough for 1 hour on a cookie sheet, then transfer to a freezer safe container. These will keep frozen for up to 3 months. To bake from frozen, add an additional 3-5 minutes of baking time.
To store them after baking, place fully cooked and cooled cookies into a freezer safe container. Layer parchment paper or wax paper in between each layer of cookies. This will keep for up to 3 months. Make sure you allow them to thaw completely before enjoying from frozen.