Indulge in the ultimate dessert delight with these 20-Minute S'mores Cookies. A symphony of flavors awaits as the warmth of marshmallows and the richness of chocolate chips harmonize in each chewy bite. Crafted with love and made vegan-friendly, these cookies are a quick and easy way to satisfy your sweet tooth. Perfect for a cozy night in, a sweet treat for guests, or just because you deserve a little indulgence.
S'mores Cookies Ingredients
- For Flax Eggs:
- Flax Seed Meal: 2 tablespoons
- Hot Water: 4 tablespoons
- Wet Ingredients:
- Melted Vegan Butter: ½ cup
- Sugar: 1 cup
- Baking Powder: 1 teaspoon
- Unsweetened Almond or Oat Milk: 1 tablespoon
- Vanilla Extract: 1 teaspoon
- Salt: ¼ teaspoon
- Dry Ingredients:
- Regular or Gluten-Free All-Purpose Flour: 1 ¼ cups (King Arthur Measure for Measure gluten-free flour is recommended for gluten-free option)
- S'mores Mix-Ins:
- Vegan Marshmallows: ½ cup
- Vegan Chocolate Chips: ½ cup
- Creamy Peanut Butter: 3 tablespoons
Note: You have the flexibility to make these S'mores Cookies your own! If you're not following a vegan diet, you can use one regular egg instead of flax eggs, and feel free to replace the vegan butter, milk, and other ingredients with their non-vegan counterparts. Enjoy your customized batch of delicious s'mores cookies!
How to Make S'mores Cookies
- Preheat & Prep: Start by preheating your oven to 375. While it warms up, prepare flax eggs by combining 2 tablespoons of flax seed meal with 4 tablespoons of hot water. Let it sit until a gel-like consistency forms.
- Mixing Wet Ingredients: In a mixing bowl, blend melted vegan butter, flax eggs, sugar, baking powder, almond or oat milk, vanilla extract, and a pinch of salt.
- Adding Flour: Gradually introduce the all-purpose flour into the wet mixture and mix until a delightful vegan cookie dough comes together.
- S'mores Add-Ins: Fold in the vegan marshmallows and chocolate chips. If you desire, add heaping spoonfuls of creamy peanut butter to the dough and swirl a few times to create peanut butter swirls.
- Roll & Bake: Shape the cookie dough into about 20 balls using your hands. Place them on a baking sheet lined with parchment paper, leaving approximately 1 ½ inches of space between each cookie. Bake for 8-12 minutes until the cookies flaunt golden edges and bottoms, yet maintain a soft and chewy center.
Frequently Asked Questions
Store your S'mores Cookies in an airtight container at room temperature for up to one week to keep them fresh and chewy.
Reheat S'mores Cookies by placing them on a microwave safe dish and heating in the microwave for a few seconds. Enjoy them immediately while they are still warm and gooey - preferably with a glass of oat or almond milk.
Absolutely! Click here for a twenty minute recipe for our delicious vegan and gluten-free friendly Chocolate Chip Cookies!
S'mores Cookies
Equipment
- Large Mixing Bowl
- small mixing bowl
- measuring cups and spoons
- an ice cream scoop or table spoon
- cookie sheet
- wire cooling rack
- parchment paper
Ingredients
Ingredients For S'mores Cookies
- ½ cup melted vegan butter regular butter will work if not vegan
- 2 tablespoon flax seed meal + 4 tablespoon hot water replace for 1 regular egg if not vegan
- 1 cup sugar
- 1 teaspoon baking powder
- 1 tablespoon unsweetened almond or oat milk regular milk will work if not vegan
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 ¼ cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
S'mores Cookies
- ½ cup regular or vegan marshmallows
- ½ cup regular or vegan chocolate chips
- 3 tablespoon creamy peanut butter
Instructions
How to Make S'mores Cookies
- Preheat the oven to 375. Prepare the flax eggs by mixing the flax seed meal and hot water together. Set aside until a gel forms.
- Mix the melted vegan butter, flax eggs, sugar, baking powder, vanilla, almond milk, and salt. Then, add the flour and mix until a the vegan cookie dough forms. Fold in the vegan marshmallows and vegan chocolate chips. Option to add heaping spoon of peanut butter to the cookie dough and swirl a few times to create peanut butter swirls.
- Use your hands to roll the cookie dough into about 20 balls and place them onto a baking sheet lined with parchment paper. Allow for about 1 ½ inches of room between each cookie. Bake for 8-12 minutes in the the oven. The cookies should be golden around the edges and on the bottoms, yet soft and chewy in the center.
Jen says
Can you sub anything for the flax egg like apple sauce or banana?
Jillian says
Hi friend, I have not tried these with banana but I am thinking it could work!
cece says
Have you tried doubling the recipe? I wanted to make a big batch but wasn’t sure if the measurements work well for double ?
Jillian says
Hi cece, I have made this a double batch before and it works perfectly!
Julie says
Delicious cookies! Thank you so much for this recipe! I used vegan earth balance olive oil butter and Trader Joe’s brand ap gf flour. I cut down on the sugar by 1/4 cup and added in the 3 tbsp of almond butter (instead of peanut butter bc one of my kids is allergic to peanuts). They were so good! We all loved them! Thanks again for a great cookie recipe!
Jillian says
Hi Julie!! So happy you loed these cookies 🙂 Glad the earth balance and trader joe's gf flour worked! Love the idea of using almond butter too!