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You must try these vegan s’mores cookies this holiday season! They are a must try and are perfect for the holidays! They wrap up all the traditional s’mores flavors in a delicious little morsel. Bursts of cinnamon, hunks of rich chocolate, and gooey marshmallows packed into a fluffy and chewy cookie dough! So good… So lets take a closer look at these amazing cookies!
Table of Contents
A Closer Look…
I don’t know about you but I am pretty much OBSESSED with s’mores. There’s nothing I love more than sitting around a fire in the middle of summer and indulging in 2, or 3 delicious s’mores! So, I will find any excuse I can to bring these flavors into my life wherever possible! The s’mores cookies do just this but are more appropriate in the dead of winter in cookie season:).
As you can see, these cookies are great paired with a nice warm cup of hot chocolate:) Serve on the side, or dip and enjoy! A cozy snack for sure…
The Ingredients
Flour
For this recipe I used Bob’s Red Mill 1 to 1 Gluten Free Flour. I highly recommend! It is a rice flour blend that produces a light and fluffy texture. You can also use all purpose flour if you are not gluten-free.
Sugars
You can adjust the sugars as needed for this recipe but I used a blend of light brown sugar and coconut sugar. I love the texture that coconut sugar produces and brown sugar is great for creating a rich and chewy cookie. You can try to use all of one or the other but I have not tried this yet:). So let me know what happens if you do!
Mallows and Chocolate
If you are not vegan you can use regular marshmallows, however vegan or not I recommend using Dandies Vegan Marshmallows! They are also gluten free and don’t contain any harmful ingredients! They are also super delicious and still plenty gooey when baked in the oven! They are also great for hot cocoa! For the chocolate I used my favorite, Enjoy Life Chocolate Chunks.
If you are interested in more holiday recipes, check out my Sweet and Tart Cranberry Vanilla Christmas Cake or my Vegan Peppermint Chocolate Chip Christmas Cookies!
- 1/3 cup coconut sugar
- 1/3 cup light brown sugar
- 1/3 cup vegan butter (softened, not melted)
- 1/4 cup almond milk (warmed slightly)
- 1 teaspoon vanilla
- 1 1/2 cup flour (I used Bob’s Red Mill 1 to 1 GF flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- As many chocolate chips/chunks as desired
- As many vegan mini marshmallows as desired (I used Dandies)
1
Preheat oven to 350 degrees Fahrenheit.
2
In a standing mixer, or with a hand mixer, beat the softened butter and sugar until smooth and creamy.
3
Add in the warmed milk and vanilla. Beat until combined.
4
Combine dry ingredients in a separate bowl.
5
Gently stir the dry ingredients into the wet ingredients just until combined.
6
Fold in the chocolate and marshmallows.
7
Form the dough into about 12 balls.
8
Press some additional chocolate and marshmallows on top of the dough balls for more aesthetic cookies when they are done baking (optional)
9
Bake for 10 minutes, or just until the tops start to turn golden brown.
10
Carefully remove from the oven and allow to cool completely! (they will firm up a little as they cool)
11
Enjoy right away with some hot cocoa, store in the fridge for a week, or store in the freezer for up to a month.