Unbelievably Vegan S’mores Cookies (Gluten Free option!)
These gooey and molten s’mores cookies are entirely and undetectably vegan, even down to the marshmallows! They’re so easy to make stuffed with a melted marshmallow and molten chocolate chips. These vegan s’mores cookies taste just like a campfire – and you can make them gluten free!
It’s just not summer without some s’mores. And if you love s’mores but want something with a little less work (read: no need to build a campfire!), then you need to try these unbelievably vegan s’mores cookies (and while you’re at it, check out these s’mores cookie bars, s’mores cake, and s’mores cupcakes too!).
The best and easiest s’mores stuffed cookies that just so happen to be vegan! My favorite part? You wouldn’t even know 😉
I’m not even joking, when I gave these cookies to my mom, aunt, and sister (all of whom are not vegan), they were gone in an hour. Everyone who tried these s’mores cookies had a hard time at stopping with just one.
Hate me, love me, whatever you choose, just make these dang s’mores stuffed cookies.
No offense to my other vegan s’mores recipes, I love you all, but these cookies might be my favorite of vegan recipes with marshmallows (and one of the best vegan cookies recipes around!).
These vegan cookies are so easy. They’re actually based off of my vegan chocolate chip cookies, which are a Banana reader fan favorite. You can easily make them gluten free, either with 1:1 gluten free baking flour or by using my oat flour chocolate chip cookies as the base of this recipe.
Ingredients for vegan S’mores Stuffed Cookies
For these vegan marshmallow stuffed cookies, you’ll need:
- All purpose flour: you can definitely use your favorite 1-to-1 gluten free baking flour (I personally love Bob’s Red Mill’s gluten free baking flour!), but if you don’t have a gluten intolerance, go with an organic white flour. Again, if you’d like, you can use oat flour by swapping in my oat flour chocolate chip cookie dough as the base.
- Baking powder & baking soda: Leavening agents to help our cookies puff up a little and spread.
- Unsweetened applesauce or dairy free yogurt: Unsweetened applesauce or dairy free yogurt both work as amazing vegan egg replacements, and you’d be surprised at how well they both work! 1/3 cup of either is equivalent to 1 large egg.
- Vegan butter: I recommend using Miyokko’s vegan butter or Flora plant butter. Earth balance sticks also work as a great dairy free vegan butter. I recommend using salted butter, but if you use unsalted butter (all vegan of course), add in 1/4 teaspoon of sea salt.
- Granulated sugar and brown sugar: You can swap in coconut sugar for both if you’d like a refined sugar free chocolate chip cookie base.
- Pure vanilla extract: definitely a must for making sure that the vegan chocolate chip cookies, which are the base of the cookie, taste amazing and balance all of the flavors.
- Chocolate chips: my favorite vegan chocolate chips are Pascha Chocolate or Enjoy Life, but you can use whatever you prefer!
- Marshmallows: yes, you can indeed find vegan marshmallows! This is one of my favorite vegan recipes with marshmallows, and they actually act just like regular marshmallows. I recommend using Dandies, those are the best vegan marshmallows that I’ve found. However, Trader Joe’s also has some vegan marshmallows (they may have white labelled Dandies because the two are so similar!). You can also use mini marshmallows instead if that’s easier and more readily available.
Where can I buy vegan marshmallows?
Not all marshmallows are vegan, and in fact, most are made with either egg whites or gelatin.
If you are not strictly vegan, you can use whichever marshmallows you prefer. For those who follow a strictly vegan diet like myself, my personal favorites are Dandies and Trader Joe’s.
Smashmallow is another great brand, but they have mostly flavored vegan marshmallows, so it won’t be a classic “s’mores” taste.
I’ve found an abundance of vegan regular sized marshmallows at both Trader Joe’s and Whole Foods. If neither of those options are available to you, I recommend Amazon. I cannot guarantee that making your own vegan marshmallows will lead to the same effect.
Overview: How to make vegan s’mores cookies from scratch
Now that we have the vegan marshmallows taken care of (it can be tricky sometimes!), let’s talk about how to make these decadent yet healthy marshmallow stuffed cookies!
- Start by making the cookie dough: You’ll follow the instructions for making the vegan chocolate chip cookie dough or the gluten free version, all the way until you chill the dough in the fridge. You can make the cookie dough either in a large bowl with a hand mixer or a whisk and silicone spatula. Or use a stand mixer with paddle attachment.
- Stuff the cookie dough with marshmallows: When the cookie dough is chilled, I recommend using a large cookie dough scoop. Scoop the dough, then press your thumb into the middle of the dough to create a cavity in the dough. Place 1/2 of a marshmallow, or several mini marshmallows (I recommend using 1 cup mini marshmallows for the entire dough if you’re going that route) into the cavity of the dough. Then roll the cookie dough to cover the marshmallows.
- Bake: Place each cookie dough ball stuffed with marshmallows onto the prepared baking sheet. I recommend spacing them about 2 inches apart. Then bake the cookies! You’ll need to bake them a little longer than traditional vegan chocolate chip cookies (about 15 minutes).
- Cool: You’ll only cool the cookies for a few minutes on the baking tray to allow the cookies to set. Then you can transfer them to a wire rack, but these cookies are best enjoyed warm when the marshmallow is still melty!
What happens when you bake marshmallows?
Place the vegan s’mores cookies into the oven, and let the cookies bake for 7-9 minutes.
During the baking processor, the marshmallow will start to puff up right before they’re ready to remove from the oven. Don’t worry! The marshmallow will settle once removed from the oven.
When they’re done, remove them from the oven and let the cookies cool for 5-10 minutes. This part is crucial because you want the marshmallow to de-puff and become a gooey pull-apart center.
Can I reheat s’mores chocolate chip cookies?
Yes! I’ve found that if you place a s’mores chocolate chip cookies on a plate and into the microwave, you can heat it for 15 seconds, and the marshmallow becomes gooey again.
To store these cookies, simply put them in an airtight container and store at room temperature for up to 5 days or in the fridge for up to a week.
You’re just going to love these vegan s’mores cookies as much as I do (and my other 10 taste testers ha!). They’re seriously a dreamy pillow of a cookie and just so dang easy and simple to make.
Happy cookie baking!
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!Print
The best s’mores stuffed cookies you’ll ever make that are incredibly easy and undetectably vegan! Stuffed with a melted marshmallow and completely refined sugar free and can be gluten free, you won’t be able to stop with these vegan s’mores cookies!
- 1 3/4 cup (180 g) all purpose flour or gluten free 1:1 baking flour or oat flour mixed with 1 tbsp arrowroot starch, sifted and spoon & leveled*
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup (113 g) vegan butter or coconut oil, room temperature
- 1/2 cup (100 g) organic granulated sugar
- 1/2 cup (110 g) light brown sugar
- 1/3 cup (85 g) unsweetened applesauce or dairy free yogurt, room temperature
- 1 tsp vanilla extract
- 1 cup (170 g) vegan chocolate chips
- 6 large vegan marshmallows, sliced in half
- Prep: Line two cookie sheets with parchment paper, and measure out all ingredients.
- Whisk: In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- Make the dough: In a large bowl, add in vegan butter or coconut oil and use a hand mixer to cream for 3-5 minutes, until light and fluffy. Then add in the applesauce, sugars, and vanilla extract. Use a hand mixer to cream together the wet ingredients until completely combined. Add in the flour mixture, and use a silicone spatula to fold together. Stop just before all of the flour is mixed in.
- Add in the chocolate chips: Fold in chocolate chips. Add in a tablespoon of dairy free milk if your dough needs a bit of help incorporating.
- Chill: Chill the dough for 30 minutes. While the dough is chilling, move two of the oven racks to generally the middle of the oven. Preheat the oven to 350F.
- Scoop & stuff the cookie dough: Using a large cookie scoop (about 2 tbsp of dough), scoop a large cookie dough ball. Press your thumb into the center of the cookie dough to create a cavity for a half of a marshmallow. Place a marshmallow half into the middle, release the cookie dough, and gently roll into a smooth ball. Place onto a cookie sheet. Repeat for the remainder of the cookie dough (you should yield 10-12 large cookies), spacing them 2 inches apart.
- Bake: Place the cookie sheets into the oven to bake for 15 minutes, or until the edges of the cookies are lightly golden. The marshmallows will puff up, but will settle down once removed from heat.
- Cool: Remove the cookies from the oven and allow them to cool on the cookie sheet for 5 minutes. Then you can carefully transfer them with a spatula to a wire rack.
- Enjoy! Enjoy the s’mores cookies warm when the marshmallow is still melty!
Gluten Free: If you’re using the gluten free option, use the cup measurements for the gluten free 1:1 baking flour, and use the gram measurements for the oat flour.
- Serving Size: 1 cookie
- Calories: 162
- Sugar: 13.2 g
- Sodium: 113.4 mg
- Fat: 7.4 g
- Saturated Fat: 5.7 g
- Carbohydrates: 23.1 g
- Fiber: 0.9 g
- Protein: 1.5 g
- Cholesterol: 0 mg
Keywords: vegan s’mores cookies, s’mores chocolate chip cookies, s’mores cookies, marshmallow filled cookies