If I could be a cookie, I would hands down be one of these vegan s’mores chocolate chip cookies. They’re oh so ooey-gooey, chocolatey, buttery, soft, yet chewy and crunchy. They’ve got all of the elements chocolate chip cookies should have, with the addition of marshmallows and graham crackers thrown in! Perfection? I think, yes!
I mean, DAMN! Look at that food porn!
I am drooling.
I am obsessed.
And I hope you already are, too.
This is the ultimate cookie if you have a sweet tooth.
Seriously. Eating one of these is honestly almost equivalent to eating a candy bar. It’s pretty sweet because, for one, it’s a dang cookie. But two, it’s got that sugary goodness coming from the dough itself, the chocolate, the marshmallows, and the Biscoff cookies. Yes, I said Biscoff cookies because vegan graham crackers seem impossible to find, and sometimes I feel too lazy to make them from scratch! Don’t worry. They taste almost the same as graham crackers.
Man, oh man, these cookies hold a special place in my heart. I’ve been making them for YEARS. These cookies are extremely customizable. Not feeling the whole s’mores vibe? Feel free to put your own little touch onto them!
Go crazy and try one of my other favorite flavor combos!
*Stick with the cookie dough base, and then go crazy with the fillings.
- COOKIES ‘N CREAM: Oreos, marshmallows, chocolate chunks
- SWEET ‘N SALTY MONSTER: Chocolate chunks, marshmallows, pretzels, pecans, coconut, extra flaky sea salt
- DARK CHOCOLATE SALTED CARAMEL: Chopped dark chocolate caramel candies, extra flaky sea salt
Mmmm… how delicious do those all sound!? Ugh, I freaking love cookies.
Want another better than sex dessert!? Give my Whipped & Layered Strawberry Vegan Cheesecake a try. It’s a must-try for sure!
If you make these vegan s’mores cookies, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
Vegan S’mores Chocolate Chip Cookies
- 1 tbsp flax meal
- 3 tbsp water
- 1 1/2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup vegan butter, cold
- 1/2 cup organic brown sugar, tightly packed
- 1/3 cup organic cane sugar
- 1 tbsp vanilla extract, 100% pure
- 1 cup vegan semi-sweet chocolate chunks (I use the brand Enjoy Life)
- 1 cup vegan mini marshamllows (I use the brand Dandies)
- 1/2 cup vegan semi-sweet chocolate chips
- 1 tsp coconut oil
You Will Also Need
- One 8.8 ounce package Lotus Biscoff cookies *Alternatively you can use vegan graham crackers instead
- For decorating purposes: vegan semi-sweet chocolate chips (3 chunks for pressing on top of each cookie)
- For decorating purposes: vegan mini marshmallows (3 marshmallows for pressing on top of each cookie)
- In a ramekin, stir together the flax meal and water. Allow to rest for 10 minutes and mix every now and then to make sure it combines. This mixture is your "flax egg."
- Add the all-purpose flour, corn starch, baking soda, and salt into a large bowl, and mix well. Set aside.
- To a standing mixer, add the butter, brown sugar, cane sugar, vanilla extract, and the flax egg. Using the paddle attachment, beat this on medium-high speed for 3 minutes, until light and fluffy. Stop the standing mixer and scrape down the sides of the bowl as needed.
- Change the mixer's speed down to low and gradually pour the flour mixture inside, about 1/2 cup at a time. Mix until everything is combined, and it has formed into a dough.
- Once a dough has formed, turn the mixer off, and add in the chocolate chip chunks and marshmallows. Carefully stir with a rubber spatula until evenly combined.
- Now, press a sheet of plastic wrap directly onto the dough and set it in the refrigerator to chill for 30 minutes.
- Line 2 large sheet pans with a piece of parchment paper.
- Once the dough has chilled and is easy to handle, measure out 2 tablespoon portions for each cookie.
- Break up 1 Biscoff cookie into 5 pieces and press it into a cookie dough ball. Repeat with all balls of dough. (Each ball of dough gets 1 whole, crushed, Biscoff cookie.)
- Set the cookie dough balls onto the prepared baking sheets, making sure to leave about 2 inches all around each cookie, as they will spread out a bit as they bake.
- Press 3 more chocolate chunks onto the tops of each cookie dough ball for decoration purposes.
- Place the sheet pans of cookie dough into the freezer for 10 minutes or into the refrigerator for 30 minutes, to slightly chill.
How to Bake the Cookies
- Preheat the oven to 350 degrees Fahrenheit.
- Bake only one tray of s'mores cookies at a time. Place on the middle rack and bake for 13 minutes.
- Remove the sheet pan of cookies from the oven and quickly press 3 marshmallows on top of each cookie.
- Place the sheet pan of cookies back into the oven and bake for another 2 minutes.
- Now, set the broiler to high and broil for 2 minutes. Rotate the pan as necessary to evenly brown the marshmallows. Watch the cookies constantly to ensure they don't burn!
- Place a double boiler over medium-low heat and melt the chocolate and coconut oil together. Stir until smooth. Turn the burner down to the lowest heat and hold the chocolate there until you're finished using it.
How to Decorate the Cookies
- Allow the cookies to mostly cool down to room temperature before decorating. Use a small (eating) spoon and quickly drizzle across a little bit of the melted chocolate over each cookie. Immediately crush half of a Biscoff cookie onto one-half side of each s'mores cookie.