Go Back
vegan chocolate cookies
Print

S'mores Marshmallow Cookies

A chewy cookie filled with vegan marshmallows, chocolate chips and graham cracker chunks. With these marshmallow cookies, you can have s'mores all year round.
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 38 minutes
Servings 12 cookies

Ingredients

wet ingredients

  • 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

dry ingredients

  • 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)

Instructions

  • 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.

Notes

I've tested this recipe with coconut sugar, Lakanto Monk Fruit Sweetener, and cane sugar. They all work well. The coconut sugar will make the cookies a darker colour and have a more molasses taste. The Monk Fruit sweetener has a little different aftertaste but is lower in calories than normal cane sugar.