Vegan S'mores Cookies
Updated: Feb 7, 2022
These S'mores cookies are the perfect combination of gooey marshmallows and dark chocolate chips within a soft and delicious cookie
I love these cookies because they are so easy to make and despite having to chill them, they're quick and simple. Always a crowd favourite.
I always used to find chilling cookies in the fridge such a faff, but the chilling part of this recipe just transforms these cookies and creates the most delicious and gooey treat with every bite.
I personally love dark chocolate chips in cookies, and usually buy a bar of vegan dark chocolate and cut it up into chunks. I just look for dark chocolate bars that are naturally vegan rather than specifically buying the free from ones.
Feel free to switch out the dark chocolate for free from milk or white chocolate if you fancy.
Things You'll Need to Bake S'mores Cookies
2/3 large baking sheets
Reusable baking mats or baking paper
A wire cooling rack
Small ice cream scoop (helpful but not essential)
Use an ice cream scoop to divide up the cookies, this makes sure they're all the same size and its less messy.
Test the edge of the cookie when you think they are baked, if its firm to touch they are baked (but should still be gooey in the middle)
The cookies continue to bake on the sheet when cooling, so don't worry if you think they're slightly under baked.
I keep aside some marshmallows to add to each ball of dough.
30 small cookies
+60 minutes chilling
Ingredients 120g vegan spread 100g light brown sugar 75g dark brown sugar 1/2tsp bicarbonate of soda 1 1/2 tsp baking powder 300g plain flour 1tsp vanilla extract 60ml dairy-free milk (i use soy) 120g dark chocolate (chopped) 90g vegan marshmallows (if using big ones cut up into small pieces) Method 1.Using a stand mixer, cream together the spread and sugar. 2.Add in the flour, bicarb, baking powder, vanilla and plant milk and mix until well combined and a cookie dough has formed. 3.Add in the chopped chocolate and marshmallows and mix together until they’re evenly distributed. (I keep aside some of the marshmallows to add to each ball of dough) 4.Roll the dough into balls, about the size of a golf ball (I use a small ice cream scoop to do this) and chill in the fridge for 1 hour. 5.Preheat the oven to 180°C fan and bake the cookies for 10 minutes, until the edges are firm to touch. 6.Allow to cool on the tray for 20 minutes then move onto a wire rack to continue cooling. 7. Enjoy. Check out my other cookies recipes here