These vegan s'mores cookies are made with a graham cracker cookie dough, loaded with chocolate chunks and finished with a gooey marshmallow in the center. Absolute perfection in every bite! Let's learn how to make them.
While perfect any time of the year, these vegan s'mores cookies hit hardest during those summer, campfire months - no better time for s'mores flavor!
These cookies are incredibly easy to make and come together using only one bowl and easy-to-find ingredients. Definitely take a look at our post, how to make vegan cookies, for some bonus tips and tricks.
Love s'mores flavor as much as we do? Check out our vegan s'mores ice cream!
Ingredients you'll need:
- vegan butter: Provides richness, moisture, and structure to the cookies. Softened butter ensures easy mixing and contributes to a tender texture.
- light brown sugar: Adds sweetness and a subtle molasses flavor. It also helps create a soft, chewy texture.
- granulated sugar: Balances the brown sugar and contributes to crispier edges and a more structured cookie.
- nondairy milk: Adds moisture to help bind the dough, especially important in vegan baking where eggs are absent.
- vanilla extract: Enhances overall flavor and gives the cookies a warm, sweet aroma.
- baking soda: Acts as a leavening agent to help the cookies rise and spread slightly, giving them a soft texture.
- salt: Balances sweetness and enhances the flavors of the other ingredients.
- graham cracker crumbs: Provides the classic s’mores flavor. Most graham cracker crumbs you can find at the store are vegan but check the ingredients!
- all-purpose flour: Gives structure to the cookies by forming the dough base and binding the ingredients together.
- nondairy chocolate chips: Brings in the essential s'mores chocolate element—rich, melty, and indulgent.
- vegan marshmallows: The signature gooey center of a s’more. Melts slightly during baking to give a chewy, sweet burst in each cookie.
Why you'll love these cookies:
- Classic Campfire Flavor – They totally capture the nostalgic taste of traditional s’mores with graham crackers, chocolate, and gooey marshmallows.
- Totally Vegan – Made without any dairy or eggs, these cookies are 100% plant-based and perfect for vegans or anyone with dairy allergies.
- Soft, Chewy, and Gooey – The combination of ingredients creates a cookie that’s soft in the center, with melty chocolate and a gooey marshmallow bite.
- Easy to Make – No fancy equipment or techniques required—just mix, scoop, and bake!
- Great for Sharing – Whether it’s a summer party, holiday treat, or cozy night in, these cookies are always a hit with kids and adults alike.
- Make-Ahead Friendly – The dough freezes well, so you can prep ahead and bake fresh cookies anytime a craving hits.
How to Make Vegan S'mores Cookies (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by creaming together the vegan butter and sugar until light and fluffy. Add the baking soda, salt, nondairy milk and vanilla to the bowl and beat until ingredients are well-distributed.
Pour in the graham cracker crumbs and flour and beat until dough comes together. Do not over-mix! Fold in the chocolate chips.
Scoop cookie dough into balls using a 3-tablespoon cookie scoop. Press a marshmallow half into the center of each cookie. Place prepared cookies on a baking sheet, cover and chill in the refrigerator for at least 1 hour.
Bake cookies on center rack of an oven that has been preheated to 350 degrees F (175 C) for 12-14 minutes.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Tricks
Here are some helpful tips and tricks for making perfect vegan s’mores cookies every time:
- Soften, Don’t Melt the Butter: Use slightly softened vegan butter (not melted) for the right cookie texture. This helps create that ideal balance between soft and chewy.
- Use High-Quality Vegan Marshmallows: Not all vegan marshmallows melt the same. Brands like Dandies work well but tend to hold their shape—cutting them in half helps them melt more into the cookie.
- Don’t Over-mix the Dough: After adding the flour, mix just until combined. Over-mixing can make the cookies tough instead of tender.
- Chill the Dough as Directed: Chilling the dough for AT LEAST 1 hour before baking helps the cookies hold their shape better and enhances flavor.
- Shape for Best Marshmallow Placement: When scooping the dough, press a halved marshmallow into the center and cover it slightly with dough so it doesn't melt out too much.
- Watch the Bake Time: Bake until the edges are golden but the centers still look slightly underdone. They’ll firm up as they cool.
Are Marshmallows Vegan?
Most traditional marshmallows are not vegan, because they contain gelatin, an ingredient derived from animal collagen (usually from pigs or cows). Gelatin gives marshmallows their characteristic chewy texture.
But good news! Vegan marshmallows do exist!
Vegan marshmallows brands are made without gelatin and instead use plant-based gelling agents like agar-agar or carrageenan.
Popular Vegan Marshmallow Brands:
- Dandies – Widely available and melt well in baking.
- Trader Joe’s – Their store-brand marshmallows are vegan.
- Yummallo (Vegan) – Available in some supermarkets and online.
- Sweet & Sara (if you can find them) – Known for artisanal vegan marshmallows.
So, for your vegan s’mores cookies, be sure to check the ingredient label or choose a certified vegan brand!
Frequently Asked Questions
Yes! You can refrigerate the dough for up to 3 days or freeze it for up to 2 months. Just let it soften slightly before scooping and baking.
Not all graham crackers are vegan—many contain honey. Look for brands like Nabisco Original, Kroger brand, or Nairn’s Oat Grahams that are honey-free, or check labels for “vegan” certification.
Some vegan marshmallows tend to hold their shape more than traditional ones. To help them melt, cut them in half and gently press into the dough before baking. You can also try flattening them slightly or baking a minute or two longer.
Make sure to tuck them into the center of each dough ball and lightly cover them with dough. This helps prevent them from melting out onto the baking sheet.
Yes! Mini vegan marshmallows are a great shortcut. You can mix them directly into the dough or press a few into the tops of each cookie before baking for a gooey effect.
This can happen if your butter is too soft or the dough is too warm. Try chilling the dough for 60 minutes before baking to help control spread. Also, make sure your baking soda is fresh.
Storage
Here’s how to store your vegan s’mores cookies to keep them fresh and delicious:
At Room Temperature
- Storage Method: Place cooled cookies in an airtight container.
- Shelf Life: They’ll stay fresh for 2–3 days at room temperature.
- Tip: Add a slice of bread to the container to help retain moisture and keep them soft.
In the Freezer
For Baked Cookies:
- Let them cool completely, then place in a single layer on a baking sheet to freeze.
- Once frozen, transfer to a zip-top freezer bag or container.
- Shelf Life: Up to 1 month.
- To Reheat: Warm in a 300°F oven for 5–8 minutes or microwave for 10–15 seconds.
For Unbaked Dough Balls:
- Scoop the dough and freeze the balls on a baking sheet.
- Transfer to a freezer-safe bag or container once solid.
- Bake from frozen: Add an extra 1–2 minutes to the baking time.
If you make these cookies be sure to tag @censoredbaker on Instagram!
Vegan S'mores Cookies
Incredible graham cracker cookie dough filled with chocolate chunks and a single, gooey marshmallow. The perfect campfire cookie!
- Prep Time: 15 minutes
- Bake Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
1 cup vegan butter, softened slightly
¾ cup light brown sugar
¼ cup granulated sugar
1 tablespoon nondairy milk
2 teaspoons vanilla extract
1 teaspoon baking soda
¾ teaspoon salt
1 cup graham cracker crumbs*
2 cups all purpose flour
1 cup nondairy chocolate chips or dark chocolate chunks
9 vegan marshmallows, cut in half*
Instructions
- Cream Butter & Sugar: Add vegan butter to a large bowl and beat with an electric hand mixer until smooth. Add light brown sugar, granulated sugar, nondairy milk and vanilla to the bowl and beat until light and fluffy, about 1 minute.
- Make Cookie Dough: Add baking soda and salt to the bowl and beat until distributed throughout. Pour in the graham cracker crumbs and all purpose flour and continue beating until cookie dough comes together. Do not over-mix. Fold in the chocolate chips.
- Scoop: Using a 3 tablespoon cookie scoop, scoop the cookie dough into balls, placing them on a baking sheet as you work. Press a marshmallow half into the center of each ball of dough, cupping the dough around the sides of the marshmallow. Cover the baking sheet with plastic wrap and set in the refrigerator to chill for at least 1 hour or overnight.
- Bake: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Place prepared balls of cookie dough on the sheet at least 2 inches apart. Bake cookies on center rack of preheated oven for 12-14 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
*Cookies will keep in an airtight container stored at room temperature for 2-3 days or can be frozen for up to 1 month.
*Lots of pre-made graham cracker crumb brands are naturally vegan. The only ingredient you really need to look out for is honey. If it doesn’t bother you to use honey, go for it! If you can’t find graham cracker crumbs you can always make your own by tossing whole crackers into a food processor.
*Traditional marshmallows contain gelatin which is an animal-derived ingredient. Fortunately, there are now many vegan brands out there! My favorites are Dandies and Trader Joe's brand.
*I know having to refrigerate cookie dough can be a real bummer but it is totally necessary for this recipe. Do not skip! 1 hour is enough but overnight works best.
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