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S’mores…COOKIES? They’re just as irresistible as they sound! A friend even described them as “the best cookies EVER!” We’re talking gooey marshmallows and melty chocolate held together in one incredible graham-flavored cookie. All the fun of camping, without having to camp! Sign us up!
Did we mention they’re undetectably vegan, optionally gluten-free, and come together in just 1 bowl in 25 minutes!? Let’s make s’mores indoors!
How to Make S’mores Cookies
These EASY s’mores cookies begin with a sweet, buttery base of coconut sugar (for graham flavor!) and vegan butter, plus a flax egg for binding. Using an electric mixer to cream them together leads to light and fluffy cookies, but if you don’t have a mixer, a little elbow grease will work, too!
For the dry ingredients, we add cookie classics including all-purpose flour, baking powder, and salt. Our 1:1 gluten-free flour blend works beautifully in place of the all-purpose flour. If using other gluten-free blends (including our original DIY blend and many store-bought blends), they will benefit from the addition of a little extra flour because they aren’t as absorbent.
The final additions are (vegan) chocolate chips and marshmallows to take these cookies into s’mores land!
Scoop the dough, place it on your baking sheet, and add an extra marshmallow for good measure (and slightly “roasty” tops like classic s’mores!). All that’s left is to bake and enjoy!
We can’t WAIT for you to try these s’mores cookies! They’re:
Decadent
AMAZING
Crispy on the edges
Tender on the inside
Studded with melty chocolate + gooey marshmallows
& Just like s’mores but easier!
They’re the ideal cookies for s’mores lovers, cookie lovers, and everyone in between. Take them to summer gatherings or on road trips, or make a cookie sundae with vanilla ice cream and hot fudge (oh holy moly, that would be good!).
More Recipes For S’mores Lovers
- S’mores Bars (Vegan + GF)
- Whoopie Pie S’mores
- Vegan S’mores Pancakes
- Peanut Butter S’moreos
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo@minimalistbakeron Instagram. Cheers, friends!
1-Bowl Vegan S’mores Cookies
Melty chocolate and gooey marshmallows collide in these EPIC vegan s’mores cookies. Optionally gluten-free and made in 1 bowl in just 25 minutes!
Author Minimalist Baker
Print SAVE
5 from 15 votes
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Total Time 25 minutes minutes
Servings 20 (Cookies)
Course Dessert
Cuisine Gluten-Free (optional), Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days
Ingredients
US Customary – Metric
- 1 Tbsp flaxseed meal (to make a flax egg)
- 2 ½ Tbsp water (to make a flax egg)
- 3/4 cup coconut sugar*
- 1/2 cup softened vegan butter (we like Miyoko’s)
- 1 ¼ cup all-purpose flour (or MB 1:1 GF Blend // or 1 ⅓ cups DIY or other GF blend*)
- 1 tsp baking powder
- 1/2 tsp sea salt
- 2/3 cup semi-sweet chocolate chips (dairy-free as needed // we like Enjoy Life)
- 1/2 cup mini vegan marshmallows (plus more for topping // we like Dandies)
Instructions
Preheat your oven to 350 degrees F (176 C) and line two baking sheets with parchment paper. Set aside.
To a medium mixing bowl, add the flaxseed meal and water. Set aside for 5 minutes to let gel (this is your “flax egg”). Next, add the coconut sugar and vegan butter and beat with an electric mixer (or a whisk and some elbow grease) until light and fluffy, about 1 minute.
Add in the all-purpose flour (or gluten-free flour blend), baking powder, and sea salt and mix on medium-low until fully incorporated. Fold in the chocolate chips and mini marshmallows.
Use a ~1 ½ Tbsp cookie scoop (we like this one) to scoop out your cookies and place them 2 inches apart on your baking sheets. Top each cookie with 1-2 extra mini marshmallows and gently press them into the dough (they get slightly brown in the oven, just like the marshmallow in the perfect s’more!).
Bake on the center rack for 10-12 minutes, until the edges are golden brown and the marshmallows are lightly browned. Let cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool further. Enjoy warm or cooled.
Store leftovers in an airtight container for up to 3-4 days at room temperature. You can store scooped dough for up to 1 month in the freezer.
Notes
*Coconut sugar gives these cookies a graham flavor, but brown sugar would also work, with a slightly different result.
*We slightly preferred the texture of the cookies with our 1:1 BEST GF Blend (vs. our DIY GF Blend), but both work! If using our DIY Blend or another gluten-free flour blend, we suggest using 1 ⅓ cups of flour because they tend to be less absorbent.
*Adapted from our Vegan Gluten-Free Chocolate Chip Cookies.
*Nutrition information is a rough estimate calculated with all-purpose flour and Dandies marshmallows.
Nutrition (1 of 20 servings)
Serving: 1 cookie Calories: 133 Carbohydrates: 18.6 g Protein: 1.3 g Fat: 6.2 g Saturated Fat: 4.4 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0.03 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 110 mg Potassium: 12 mg Fiber: 0.7 g Sugar: 11.2 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 23 mg Iron: 0.8 mg
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Reader Interactions
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All commentsI made thisQuestions
Kimmy says
Hi! Long time follower, first time commenter. I have honestly liked every single recipe of yours I have ever tried. They are always successful and everyone always enjoys them. I have a few favourites I make regularly (notably your fried rice). But these cookies. Oh my goodness. They are SO YUMMY. And so simple to make! I have come across many recipes over the years mentioning coconut sugar, but I’ve always just opted to sub with brown sugar, but I thought I would take your advice for this recipe and it did not disappoint. It really does have a subtle, but different flavour. I cannot wait to make these cookies again.
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Support @ Minimalist Baker saysThank you so much for taking the time to leave a review, Kimmy! We’re so glad you enjoy our recipes! xoxo
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Susan Aitchison says
Can I substitute EnerG egg replacer for Flax? If so, am I replacing just 1 egg?
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- Support @ Minimalist Baker says
Hi Susan, we haven’t tested that, but possibly! We think the cookies may come out more crumbly. Yes, it would be 1 egg.
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Elaine says
Can you use melted and cooled butter to make the mixing easier if you don’t have an electric mixer?? Not sure if it would change the texture of the cookie . Thanks!!
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- Support @ Minimalist Baker says
Hi Elaine, the texture won’t be as light and fluffy, but it should work okay!
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Kate says
These are great! Made one batch as written – another with 1/3 c EACH chocolate chips and toasted pecans – kind of a riff on rocky road.
Highly recommend them – super easy – delicious!
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- Support @ Minimalist Baker says
Yum! We’re so glad you enjoyed them, Kate! Thanks so much for the lovely review. xo
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Kelly M says
Delicious!! It’s an ooey gooey blast of yumminess, just like sitting at the camp fire and making a traditional s’more.
It’s also really easy to make!
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- Support @ Minimalist Baker says
Love that description, Kelly! We’re so glad you enjoyed the cookies. Thank you for sharing! xo
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Ashley says
These are great! I used an egg instead of flax, dairy butter, and brown sugar because I ran out of coconut sugar. They turned out perfectly.
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- Support @ Minimalist Baker says
We’re so glad you enjoyed them, Ashley. Thank you for the lovely review and for sharing your modifications! xo
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Miriam says
These were great! I made the gf version using Bob’s Red Mill Gluten Free Flour and sprinkled some corse salt on top. Be careful with baking time – less is better as they firm up more than expected when cooling. The coconut sugar is for sure a must with the extra flavor they add. I used mini chocolate chips that didn’t melt well for some reason, so maybe use regular sized or even chocolate chunks
They were a hit. Even the non-vegan and gluten eaters LOVED these – they were gone in minutes lol. I loved the texture the marshmallows gave so I might toss in an extra few handfuls next time. Will make again!
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- Support @ Minimalist Baker says
Amazing! We’re so glad everyone enjoyed them, Miriam. Thank you for sharing your experience! xo
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Mel says
Very simple recipe with fantastic results. The coconut sugar added a wonderful caramel taste as well as a texture that melts in the mouth. I popped a few in the freezer to enjoy over the next few months. Thank you for these delightful recipes!
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- Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed the cookies, Mel. Thank you for the lovely review! xo
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JLS says
My grocery stores only sell the regular sized Dandies so I cut them up. When I take the cookies out of the oven they fall flat – not full like the pictures. Could the marshmallows I’m using cause an issue? Am I leaving them in the oven too long? Anyone have any ideas?
Either way, even flat like mine, they are absolutely delicious and my family requests them over every other cookie! Highly recommend!
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- Support @ Minimalist Baker says
Hi, we think they might need more flour! Are you using gluten-free or all-purpose?
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JLS says
All purpose – I can try adding a little more next time! I’m sure my family won’t mind me making more batches :) Thank you!
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- Support @ Minimalist Baker says
:) Keep us posted!
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Stephanie St Pierre says
Killer!
These got gobbled up so fast I need to make them again! I only got one!!!Reply
- Support @ Minimalist Baker says
Whoop! We’re so glad they’re a hit, Stephanie! Thank you for the lovely review! xo
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Meg says
Yummy! We subbed pretzel pieces for the chocolate, and used Trader Joe’s vegan maple marshmallows, which gave our cookies a sweet-salty autumn flavor. And the written recipe is perfect as is. Thank you for another banger. Delicious!
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- Support @ Minimalist Baker says
Ooo those modifications sound amazing, Meg! Thank you for another lovely review! xoxo
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Laura says
Wow, these are SO good. I used pure cane sugar and while it didn’t have that graham cracker taste that the coconut sugar is supposed to give, I still thought these were awesome.
I didn’t have any mini marshmallows, but did have a pack of large dandies, albeit they were a little bit on the older side and not a fresh pack. But they worked fine- I chopped the marshmallows into 3rds for folding into the batter and for the pieces to put on top of the cookies.Reply
- Support @ Minimalist Baker says
Amazing! Thanks so much for the lovely review and for sharing your modifications, Laura! xo
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Kit says
It was my first time using a flax egg and gluten free flour, so I was nervous about how these would turn out, but I needn’t have worried. They are great! I used Bob’s Red Mill 1 to 1 Baking Flour, which I initially measured by weight and ended up adding a couple extra shakes (maybe 2-3 tbs). I also gave each cookie a little flaky sea salt after baking, because why not? Thanks for this easy and delicious recipe which helped me feel more confident about being able to bake things for family and friends with food sensitivities and allergies!
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- Support @ Minimalist Baker says
We’re so glad you enjoyed them, Kit! Thanks so much for sharing. xo
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Andrea Calhoun says
I’ve made these twice and they are amazing. I have to say that the dough tends to fall apart as you’re trying to scoop it, and it might be one bowl, but it pretty much used every measuring cup in the kitchen but I’d make them again and again.
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- Support @ Minimalist Baker says
Thank you for sharing your experience, Andrea! We’re so glad you enjoy the cookies! xo
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Laure says
These cookies are a hit at my house! Made them Vegan with AP flour and the coconut sugar and they came out perfect. I will be buying more coconut sugar to make these again in the future. They don’t spread while baking either, which is a huge plus.
My partner loves them and has asked for more!
Thank you for this recipe.
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- Support @ Minimalist Baker says
Thank you for the lovely review, Laure. We are so glad you both enjoyed them! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
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Lisa says
My partner and I LOVED these! Since I’m not vegan I used 1 egg instead of the flax egg. Used gluten free flour blend from Trader Joe’s. I also halved the butter and used half tahini because I was short on butter and had lots of tahini on hand. Saved the recipe for future use!
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- Support @ Minimalist Baker says
Amazing! Love the creative swaps, Lisa. Thank you for sharing! xo
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Corinne says
I made this completely not vegan (used an egg and regular butter). They came out looking a little broken but I also misread the instructions and didn’t put the egg in when I creamed the sugar and butter together. I also ended up melting my marshmallows but they turned into toasty, crispy parts but not gooey parts (total user error… my oven can be moody). Over all they taste great and I will totally make these again.
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- Support @ Minimalist Baker says
Thank you for sharing your experience, Corinne! We’re glad you enjoyed them! xo
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Molly says
Perfect summer treat! This is my go-to recipe now. I used cup-4-cup GF flour in place of regular AP, added a splash of vanilla and a tablespoon of cornstarch. I also ran out of marshmallows, so I subbed Fluff and they were equally as dreamy. I also crushed up some GF graham crackers and mixed in to really send it home. Best part is when you get a toasty bit of marshmallow. Drool!
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- Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed them, Molly. Your modifications sound AMAZING! Thank you for sharing! xo
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christine says
Vegan marshmallows are available. I buy at Trader Joe and Aldi.
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christine says
I made these cookies yesterday. YUM! Warm from the oven – soooo good! My daughter liked them even more the next day when the marshmellows were a bit firm.
Planning on making another batch for the fourth of July party!
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- Support @ Minimalist Baker says
Whoop! We’re so glad you and your daughter enjoyed them, Christine. Thank you for the lovely review! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
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Nathaly says
Omg! We just made these. These are probably the best cookies 🍪 my 4 yr daughter and I have ever made.
Followed the recipe exactly. (All purpose flour and mixed manually). We did have to bake it a few extra minutes (the dough is darker than classic so it was tricky assessing if they were ready after 11 min). Thank you thank you thank you! These were easy to make with my toddler and soooooooo good.Reply
- Support @ Minimalist Baker says
Thank you SO much for the lovely review, Nathaly! xoxo
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Wendy says
Can I use a regular egg instead of the flaxseed one? If so, would that be just one egg?
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- Support @ Minimalist Baker says
Hi Wendy, we haven’t tested it that way, but we think 1 egg should work well in place of the flax + water. Let us know if you try it!
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Cindy says
Curious if you measure your ingredients by weight (in grams) when you’re testing your recipes?
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- Support @ Minimalist Baker says
Hi Cindy, we typically measure in cups, but actually did test this one by weight too!
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The Vegan Goddess says
Dang! I checked the ingredients of the marshmallows which is obviously an important ingredient for this treat and it isn’t pretty.
Ingredients
(All Vegan) Tapioca Syrup, Cane Sugar, Filtered Water, Tapioca Starch, Carrageenan, Soy Protein, Natural Vanilla Flavor.
Carrageenan is not good for us and natural flavor is not good either because it’s deceptive (not natural). We don’t know much cane sugar is in it but it’s probably a healthy (unhealthy) amount.
If we can come up with a healthy way to make vegan organic marshmallows for treats like this, it would be a win-win.
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- Support @ Minimalist Baker says
Hi, feel free to omit the marshmallows! We’ve made them as chocolate chip cookies and they’re also delicious!
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