S’mores and summer just go hand in hand. Where I live, there is usually a fire ban in May that lasts the whole summer because we’re prone to crazy forest fires. So s’mores aren’t always a thing I can enjoy in the summer unless I go away. But that problem is solved with these Gooey S’mores Cookies! With these marshmallow cookies, you can have s’mores year-round! They are chewy, decadent, chocolatey and packed with the most beautiful crunch from the graham crackers. These chocolate marshmallow cookies have it all!
Why You’ll Love These S’mores Cookies
- These dairy free cookies are gooey to the max- which is a good thing. The vegan marshmallows are melty and chewy and combined with the graham crackers and chocolate, each bite is truly a party in your mouth.
- Choose the type of sugar you want to use. But it may change the look of the cookies. These chocolate marshmallow cookies are by no means a healthy cookie. I wanted to make a decadent and real deal cookie and didn’t want to skimp on too much. That being said if you want to adjust the sugar in the cookie batter because the graham crackers, marshmallows and chocolate already add sweetness to the recipe, then monk fruit sweetener (this one) is a perfect replacement. It’s a new sweetener that I’ve been experimenting with. It doesn’t have a weird aftertaste (like I find Stevia does) but I do find it has a different taste compared to coconut sugar. It has zero calories but it is expensive. A girlfriend of mine tested these gooey s’mores cookies with coconut sugar, and ones with the monk fruit sweetener and she were on the coconut sugar team. The coconut sugar has a more molasses taste. So it’s up to you. Also, normal cane sugar will work too!
- Don’t get me started on the graham cracker chunks in these marshmallow cookies. They add such a good CRUNCH to these s’mores cookies. You can easily use gluten-free graham crackers or regular in these marshmallow cookies.
What You Need To Make Chocolate Marshmallow Cookies
- Vegan Marshmallows
- Gluten Free Graham Crackers
- Vegan Chocolate
- Sugar of Choice
- Vegan Butter
- Almond and Oat Flour
- Flax, Vanilla, Baking Soda, Baking Powder
Try These Other Dairy Free Cookies
Are Marshmallows Vegan?
No, marshmallows are not vegan. Normal marshmallows contain gelatin (animal protein). So if you are vegan or making the effort, my favourite vegan marshmallows brand is My Dandies. I’m pretty obsessed with them. They taste amazing and the texture is spot on. They roast beautifully over the campfire and are the perfect vegan alternative to marshmallows. So vegans can enjoy marshmallows camping or in these dairy free marshmallow cookies! The Picky Husband also enjoys them!
I grew up on s’mores, so these marshmallow cookies make me very happy. They are chewy, soft, perfectly sweet and melt in your mouth. Adam told me the other day that they are one of his favourite desserts from the blog. So people dealing with picky eaters- this one is for you. These chocolate marshmallow cookies are super easy to make and bring the great outdoors right to your kitchen- well sort of. It’s a good consolation prize if you can’t get out camping or there is a fire ban. These s’mores cookies are chewy, chocolatey, and have the best little crunch. Put away the sticks and get those cookie trays out, year-round s’mores are here!
S’mores Marshmallow Cookies
- 1 flax egg (1 tbsp flax meal mixed with 3 tbsp water)
- 1/4 cup vegan butter (room temperature)
- 1/2 cup sugar (coconut sugar, cane sugar or monkfruit sweetener-see notes)
- 1 tsp vanilla
- 3/4 cup almond flour
- 1/2 cup oat flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp sea salt
- 1/2 cup graham crackers (gluten free/ broken into smaller pieces)
- 1/4 cup chocolate chips
- 1/3 cup mini vegan marshmallows (My Dandies)
- Preheat the oven to 350ºF.
- Prepare the flax egg. Add 1 tbsp flax meal mixed with 3 tbsp water. Let it sit for roughly 5-10 minutes.
- Add the vegan butter and sugar to a bowl. I used the kitchen aid to whisk it together. I would suggest using hand beaters if you don’t have a kitchen aid.
- Then add the vanilla and flax egg to the butter mixture.
- Combine the dry ingredients together in a separate bowl. Add the dry ingredients to the wet ingredients, mixing as you add it.
- Take the bowl of the kitchen aid stand (if you are using one). Crumple up the graham crackers until you have 1/2 cup or different-sized pieces. You want them more on the small side. Add the chocolate chips, graham crackers and the mini vegan marshmallows to the batter and mix together. Place the batter in the fridge for 30 minutes.
- After 30 minutes, use a melon ball scoop (roughly 2 tbsp of the batter) to divide the cookies onto a lined baking sheet. The batter should make roughly 12 cookies. Roll each cookie dough into a ball and place on the baking sheet. They will spread in the oven, so make sure there is adequate spacing between each cookie. I suggest 6-8 cookies on a baking sheet at a time.
- Bake the cookies for 12-14 minutes. Mine were good at 13.
- Let the cookies cool for at least 10 minutes on the baking sheet, and then for at least 10 more minutes on a cooling rack. Cookies should be crisp at this point as they will be soft yet golden when they come out of the oven.
- Store cookies in a sealed container on the counter.