These are the BEST EVER Vegan S’mores Cookies. The ultimate combination of rich dark chocolate, gooey marshmallow and vanilla cookies. Classic ‘melt in the mouth’ vanilla cookies loaded with dairy-free dark chocolate and mini vegan marshmallows, with a homemade vegan marshmallow fluff filling, coated in a dairy-free dark chocolate shell with toasted mini marshmallows on top. Holy moly, these are a s’mores lovers DREAM and completely vegan!
Vegan S’mores Cookies
Autumn / Fall is almost here and what better way to welcome the cooler, cosy months than with some of the most irresistible s’mores cookies. The recipe starts with a delicious buttery cookie that’s crisp around the edges and irresistibly chewy in the middle, loaded with chocolate chips and gooey mini marshmallows. But the best part? Each cookie is stuffed with a homemade vegan marshmallow fluff! To take them to the next level, the cookies are finished with even more chocolate, a rich dark chocolate shell and mini toasted marshmallows for that classic campfire s’mores flavour in every bite. They’re gooey, chocolatey, decadent and utterly delicious, with the perfect combination of crisp edges, chewy cookie and melty marshmallow. Basically, everything you love about s’mores, but in cookie form! You’ll absolutely love this recipe!
Looking for more cookie recipes? Check out my: Vegan Biscoff Stuffed Cookies, Vegan Pistachio Cookes, Vegan Twix Cookies and Vegan White Chocolate Raspberry Cookies.
What is a S’mores?
S’mores is a campfire treat, popular in the United States and Canada. It consists of dark chocolate and toasted marshmallows, sandwiched between two Graham crackers. Chocolate, biscuit and marshmallow, what more could you possibly want?! This cookie recipe takes all of the elements of the classic s’mores, and turns it into the ultimate s’mores cookie with homemade marshmallow in the middle with a dark chocolate shell.
Why you’ll love this recipe
- Loaded with dairy-free dark chocolate chips for rich, chocolatey goodness in every bite.
- Cookie has mini vegan marshmallows inside, creating a perfect ‘chew’.
- Filled with homemade vegan marshmallow fluff for a soft, creamy and gooey centre.
- Coated in a dairy-free dark chocolate shell for an extra indulgent crunch & finish.
- 100% vegan, made without any animal derived ingredients (no-eggs & no-dairy).
- Topped with toasted mini vegan vanilla marshmallows for that classic ‘warm and toasted’ s’mores flavour!
- The perfect combination of chewy cookie, gooey marshmallow and decadent chocolate.
- Every bite tastes like a campfire s’more, but even more indulgent!!
Layers of a s’mores cookie
These cookies are super easy and simple to make, with a few simple steps! I have listed below the components to this recipe. Find the full written recipe in the recipe card at the bottom of the page.
- Cookie
The recipe starts with my simple go-to cookie recipe which is fool proof and comes out perfect every single time! If you want a bakery style cookie which is crisp on the outside, and chewy in the middle.. its this recipe! The vanilla cookies are loaded with dairy-free dark chocolate chips and mini vegan marshmallows which melt as the cookies bake and result in a delicious ultra gooey and chewy cookie
- Marshmallow fluff filling
As soon as the cookies are out of the oven, they are filled with a simple homemade marshmallow fluff. The marshmallow fluff is made form aquafaba which is the best egg replacer and creates a thick and gooey marshmallow, replicating the melted marshmallow in a classic s’mores.
- Chocolate coating
Each cookie is entirely wrapped in luscious melted chocolate. The chocolate is on both base and top of the cookie, which melts to keep the cookie moist inside. The chocolate easily sets when placed into the fridge.
- Toasted marshmallows
Each cookie is finish with some mini marshmallows which get toasted with a kitchen blow torch to really showcase the s’mores look and taste.
Recipe tips and tricks
- Don’t overbake the cookies. They should look slightly underdone in the centre when they come out of the oven — they’ll continue to set as they cool.
- Fill the cookies with the marshmallow immediately after removing them from the oven. This way the cookies are still soft to pipe in the filling.
- Use a good-quality vegan dark chocolate for the shell. A chocolate with a higher cocoa content will give you a lovely rich contrast against the sweet marshmallow filling.
- Add a little coconut oil or a neutral oil to the melted chocolate if you want a thinner, smoother shell that’s easier to coat the cookies with.
- Top the cookies with the marshmallows while the chocolate shell is still wet so they stick in place.
- Work quickly when coating the cookies, especially if your kitchen is warm. Place them on a lined tray and chill as soon as they’re coated for 10–15 minutes to help the chocolate shell set quickly.
- Store the cookies in a sealed / airtight container at room temperature once the chocolate has fully set. If your kitchen is particularly warm, chill in the fridge, then once ready to enjoy, allow them to come to room temperature before serving.
- For the best texture, serve them slightly warm so the cookie softens and the marshmallow centre becomes deliciously gooey again.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram, TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Print
Vegan S’mores Cookies
- Total Time: 1 hour
- Yield: 10–12 1x
- Diet: Vegan
Description
Discover the ultimate Vegan S’mores Cookies recipe featuring rich chocolate, mini marshmallows, and a delicious marshmallow fluff.
Ingredients
Ingredients for the cookie
- 20ml of room temperature water
- 2 teaspoons of ground flaxseed
- 120g of dairy-free butter
- 150g of caster sugar
- 1 teaspoon of vanilla extract (or 1/2 teaspoon of vanilla bean paste)
- 240g of plain / all purpose flour
- 1 teaspoon of bicarbonate of soda
- 1 teaspoon of cornstarch / cornflour
- 60g of dairy-free dark chocolate
- 60g of mini vegan marshmallows
Ingredients for the marshmallow fluff
- 125g of aquafaba (liquid from a can of unsalted chickpeas)
- 1/2 teaspoon of vanilla bean paste
- 1/2 teaspoon of cream of tartar
- 150g of caster sugar (fine white sugar, NOT powdered)
Ingredients for the chocolate coating
- 250g of dairy-free dark chocolate
- Mini vegan marshmallows (for toasting)
Instructions
Method (Cookie)
- Preheat your oven to 180°C fan and line a baking tray with grease proof paper. As this recipe makes appropriately 2 trays worth of cookies, you can bake a tray at a time.
- In a small bowl, combine the water and flax, mix to combine. Set aside for 5 minutes to thicken, this creates your flax egg.
- In a medium sized bowl with a handheld whisk or stand mixer with a whisk attachment, beat the dairy-free butter, sugar and vanilla for a few minutes until pale and creamy. Add in the flax egg, mix to combine.
- Sieve in the flour, bicarbonate of soda and cornstarch. Mix to combine into a thick cookie dough.
- Add in the dark chocolate chips / chunks and mini vegan marshmallows. Mix to combine.
- Scoop the cookie dough into 40g balls using spoons or an ice-cream scoop, you can weight the dough on a set of kitchen scales.
- Place the cookies on the lined tray (leave the dough in balls, don’t press them down), leaving room in between as they will spread slightly when baking.
- Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use a circle cookie cutter slightly larger than the cookie to scoot the cookies into a circle.
- Allow the cookies to cool fully on the baking tray / cooling rack. They’ll be soft when first out the oven but will crisp up.
- While the cookies are still warm, poke a hole in the cooke ready for the marshmallow filling.
Method (marshmallow fluff)
- Ensure your mixing bowl and whisk is clean and free from any grease / moisture.
- Add the aquafaba, vanilla bean paste, and cream of tartar into a large bowl or the bowl of a stand mixer. Use a balloon whisk attachment on your stand mixer or a hand mixer with whisks to beat the liquid for around 1 minute until it starts to get fluffy.
- Slowly sprinkle in the sugar into the mixture, a tablespoon at a time while the mixer is on. This will prevent deflating the meringue. Continue to beat for about 10-15 minutes until stiff peaks form. The meringue will be thick, glossy and when you lift the whisk up.. it should stay as it is. Depending on your mixer, the speeds and temperature in your kitchen, it may take longer to get to the right consistency.
- Once thick, transfer the marshmallow fluff into a piping bag and snip off the tip.
- While the cookies are still soft out the oven, poke a hole into the cookie and fill with marshmallow fluff (refer to video for example).
Method (Chocolate coating)
- Add the dark chocolate either in a microwave-safe bowl in 30-second increments until melted completely or on the hob using a bain-marie method (a saucepan filled 3/4 with water with a heatproof bowl on top. Melt the chocolate.
- Allow the chocolate to cool slightly so it’s slightly thicker in texture, this makes it so much easier for coating the cookies.
- Line a baking tray with grease proof paper. Spoon some of the chocolate on the tray and spread out into a circle, slightly larger than the cookie. Place a cookie on top (this will make the bases of the cookies have a chocolate base). Repeat this for all the cookies.
- Use a spoon to drizzle chocolate over the cookies and spread it over the entire cookie, over the top and edges until the entire cookie is coated.
- While the chocolate is still wet, add on some mini vegan marshmallows. Use a kitchen blow torch to lightly toast the marshmallows on top.
- Place into the fridge until set (approximately 10-20 minutes).
- Once set, serve and enjoy!
Notes
Store these cookies in an airtight / sealed container in the fridge. Allow to come to room temperature for 5 minutes to allow the butter to soften! Best enjoyed within 2-4 days of making.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
