S’mores Stuffed Viral Scoopable Cookies – Made VEGAN!
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This is my take on the viral scoopable cookie recipe, stuffed with dairy free Nutella and s’mores! We have warm, molten, slightly underbaked chocolate chip cookies baked in a dish and individually stuffed with gooey toasted marshmallows, crushed graham crackers, and a dairy-free Nutella- and it’s all made without eggs and no dairy (so yeah, it’s VEGAN!)!
Scoopable Cookies- Very much worth the hype
And of course, I put a spin on it and made them s’mores stuffed 🙂
I shared on Instagram the other week how I was really trying to wrap my head around the scoopable cookie trend. Isn’t it just a cookie skillet, but with more effort?
Oh, I was so wrong.
Let me introduce you to s’mores stuffed scoopable cookies. We have warm, crisp mountains of cookie baking in a dish that are stuffed with dairy-free nutella (nocciolata), gooey toasted vegan marshmallows, pools of melted chocolate, and crisp graham crackers.
Now I truly understand the difference between this, a cookie skillet, and baked cookies. Scoopable cookies is truly in a league of its own.
How is this recipe vegan?
I’m so glad you asked 🙂 Because these swaps are so beyond easy.
- For butter: We’re using vegan butter!
- For eggs: Dairy-free yogurt (it’s my favorite swap!).
- For marshmallows: Vegan marshmallows are the move here- Dandies are great!
All other ingredients are traditionally or acceptably vegan (like dark chocolate is typically vegan, but always check the brand!). How simple is that?!
Key ingredients:
- Flour: I used just your regular all-purpose flour! No fancy cake flour nor self-rising flour needed here 🙂
- Light brown sugar & granulated sugar: We’re using more light brown sugar to granulated sugar here to create that molten effect in the baked cookies. Light brown sugar contains more moisture thanks to the molasses, so it will keep these cookies soft, molten, and add a deeply rich flavor.
- Dairy-free yogurt: For our vegan egg replacement.
- Vegan butter: Currently, I’ve been making my own (recipe to come! Something really exciting in the works 🙂 ), but store bought brands that also work are Violife and Country Crock Plant Butter.
- Vanilla extract
- Sea salt
- Baking soda: There is NO baking powder in this recipe, ONLY baking soda! Baking powder in vegan cookie recipes tends to make the cookie puff too much and collapse, whereas baking soda offers a much more stable rise.
- Vegan marshmallows: I used Dandy’s vegan marshmallows, and sliced them in half!
- Vegan graham crackers: You can use my homemade vegan graham cracker recipe or you can use store bought- however, not all store bought graham crackers are vegan so please read the label! I use Once Again Cinnamon graham crackers, which don’t contain any honey.
- Vegan chocolate: I recommend making these s’mores scoopable cookies with a few varieties of chocolate to give the cookies that depth of flavor. Personally, I use Valrhona’s vegan milk chocolate with Enjoy Life “milk” chocolate chips and dark chocolate chunks.
Step-by-Step Instructions:
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
Pan Recommendations:
You can absolutely use a cast iron skillet– which I believe is a very popular way to make these viral scoopable cookies.
But it will also work with a Dutch oven (as seen here), a deep dish pie dish, a medium-sized rectangular casserole dish, or even a brownie pan.
You could also make these adorable mini scoop able cookies by baking them in individual ramekins! I may have to make a single serve version of that next, like my single serve chocolate chip cookie 🙂
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
S’mores Stuffed Viral Scoopable Cookies – Made VEGAN!
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 12 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Vegan
Description
This is my take on the viral scoopable cookie recipe, stuffed with dairy free Nutella and s’mores! We have warm, molten, slightly underbaked chocolate chip cookies baked in a dish and individually stuffed with gooey toasted marshmallows, crushed graham crackers, and a dairy-free Nutella- and it’s all made without eggs and no dairy (so yeah, it’s VEGAN!)!
Ingredients
- 2 1/4 cups (280 g) all purpose flour or gluten free 1:1 baking flour , sifted and spoon & leveled*
- 1 tbsp cornstarch or arrowroot starch
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3/4 cup (175 g) salted vegan butter, melted and cooled to room temperature
- 3/4 cup (150 g) light brown sugar
- 1/2 cup (100 g) organic granulated sugar
- 1/3 cup (85 g) dairy free yogurt or unsweetened applesauce, room temperature
- 1 tbsp vanilla extract
- 2 cups vegan chocolate chips* (semi-sweet or your choice!)
- 8 pieces of chocolate bar
- 5 vegan graham cracker sheets
- 10 large vegan marshmallows
- 8 tbsp nutella
Instructions
- Prep: Preheat the oven to 350F. Grease a 9″ cast iron skillet or similar sized baking dish with cookie oil. Slice all marshmallows in half. Crush 3 of the graham cracker sheets. Set aside.
- Make the dough: In a large bowl, whisk together the melted vegan butter, light brown sugar, sugar, dairy-free yogurt, vanilla extract, baking soda, and sea salt. Then add in the flour, and use a silicone spatula to fold the flour just until combined into the dough.
- Fold in the mix-ins: Add in the chocolate chips, crushed graham crackers and about half of the marshmallow halves. Fold into the dough to evenly distribute.
- Stuff the cookies: Use a large cookie scoop (about 3 ounces) to scoop the dough. Press your thumb into the middle and add in 1 tbsp of vegan nutella, followed by a marshmallow halve and one piece of the chocolate bar. Close the dough over the fillings, and place into the prepared baking dish. Repeat for the remaining dough. You should yield about 8 large cookie dough balls, but this will vary based on your exact cookies scoop.
- Finish assembling: Now place the remains graham crackers and marshmallows pressed into the dough on top.
- Bake: Place the baking dish into the oven to bake for 25-30 minutes, or until golden brown on top and the marshmallows are toasted.
- Serve and enjoy: Serve warm with a scoop of vegan vanilla ice cream. Enjoy!
Notes
Graham crackers: I used Once Again, which are vegan.
Marshmallows: I recommend the large Dandies ones, then slicing them in half.
Gluten-free: Use King Arthur Measure-for-Measure gluten-free flour and gluten-free graham crackers.
