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gooey vegan s'mores cookies on parchment paper

Gooey & Molten Vegan S’mores Cookies Recipe -GF Option

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 16 reviews
  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: dessert
  • Method: baking
  • Cuisine: American
  • Diet: Vegan


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, crushed graham crackers, and molten chocolate chips. These s’mores cookies taste just like a campfire – and you can make them gluten free!


  • 3/4 cup (170 g) unsalted vegan butter, melted and cooled to room temperature
  • 1/4 cup (57 g) dairy free yogurt, room temperature
  • 3/4 cup (150 g) packed brown sugar
  • 1/2 cup (100 g) organic granulated sugar
  • 1 tbsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 2 cups (250 g) all purpose flour*
  • 1 1/2 cups (255 g) vegan chocolate chips or chopped chocolate 
  • 1/2 batch vegan graham crackers, crushed
  • 10 vegan marshmallows (I used Dandies)


  1. Prep: Line two cookie sheets with parchment paper, and measure out all ingredients.
  2. Make the dough: In a large bowl, add in vegan butter, dairy free yogurt, brown sugar, sugar, vanilla extract, baking soda, and sea salt. Whisk until combined. Then add in the flour, and use a silicone spatula to fold together.  Stop just before all of the flour is mixed in. 
  3. Add in the chocolate chips: Fold in chocolate chips and crushed graham crackers. Add in a tablespoon of dairy free milk if your dough needs a bit of help incorporating.
  4. Chill: Chill the dough for 2 hours, or overnight. 
  5. Scoop & stuff the cookie dough: Using a large cookie scoop (about 3 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 marshmallow. Place a marshmallow into the middle, release the cookie dough, and gently roll into a smooth ball, exposing some of the marshmallow. 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. Press extra chocolate chips and crushed graham crackers on top. 
  6. Preheat the oven: Preheat the oven to 375F, and while the oven is preheating, chill the cookie dough balls in the fridge once more.
  7. Bake: Place the cookie sheets into the oven to bake for 13-15 minutes, or until the edges of the cookies are lightly golden. The marshmallows will puff up, but will settle down once removed from heat. 
  8. 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. 
  9. Enjoy! Enjoy the s’mores cookies warm when the marshmallow is still melty!


Gluten Free: If you’re using the gluten free option, I recommend King Arthur measure-for-measure gluten free flour.

Graham crackers: I’m working on getting up my homemade vegan graham cracker recipe, used in this recipe. It’s perfect for gluten free s’mores cookies as well. For now, you can find it in my pistachio cheesecake recipe.


  • 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