Gooey & Molten Vegan S'mores Cookies Recipe -GF Option
These gooey and molten s’mores cookies are entirely and undetectably vegan, even down to the marshmallows! They're so easy to make stuffed with a melted marshmallow, crushed graham crackers, and molten chocolate chips. These s'mores cookies taste just like a campfire - and you can make them gluten free!
Line two cookie sheets with parchment paper, and measure out all ingredients.
In a large bowl, add in vegan butter, dairy free yogurt, brown sugar, sugar, vanilla extract, baking soda, and sea salt. Whisk until combined. Then add in the flour, and use a silicone spatula to fold together. Stop just before all of the flour is mixed in.
Fold in chocolate chips and crushed graham crackers. Add in a tablespoon of dairy free milk if your dough needs a bit of help incorporating.
Chill the dough for 2 hours, or overnight.
Using a large cookie scoop (about 3 tbsp of dough), scoop a large cookie dough ball. Press your thumb into the center of the cookie dough to create a cavity for a marshmallow. Place a marshmallow into the middle, release the cookie dough, and gently roll into a smooth ball, exposing some of the marshmallow. Place onto a cookie sheet. Repeat for the remainder of the cookie dough (you should yield 10-12 large cookies), spacing them 2 inches apart. Press extra chocolate chips and crushed graham crackers on top.
Preheat the oven to 375F, and while the oven is preheating, chill the cookie dough balls in the fridge once more.
Place the cookie sheets into the oven to bake for 13-15 minutes, or until the edges of the cookies are lightly golden. The marshmallows will puff up, but will settle down once removed from heat.
Remove the cookies from the oven and allow them to cool on the cookie sheet for 5 minutes. Then you can carefully transfer them with a spatula to a wire rack.
Enjoy the s’mores cookies warm when the marshmallow is still melty!
Nutitrion
Serving Size: 1 cookie
Calories: 162 calories
Carbohydrates: 23.1 g
Protein: 1.5 g
Fat: 7.4 g
Saturated Fat: 5.7 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 113.4 mg
Sugar: 13.2 g
Reviews
Monica on 2024-12-21 (5 stars): I never really comment on recipes, but I just had to tell you how awesome this one is.
Last week, someone offered me the most incredible, delicious looking homemade s'mores cookie I'd ever seen. Unfortunately, it wasn't vegan. I was SO bummed and thought about it all week. Since I couldn't get them out of my head, I decided to just try my hand at it. I found your recipe, got the ingredients, and followed it meticulously. They turned out SPECTACULARLY. I cannot believe I actually made these! I've never been the world's best baker, as much as I do enjoy baking, but this recipe made me feel like a full-blown Star Baker.
Seriously, bravo. Great work. You explain everything perfectly and it's so easy to follow along. Especially explaining how to smush the marshmallows in.
I'm already looking at other recipes, and think you'll be my go-to cookie shaman. Thank you so much!
Dani on 2025-10-13 (5 stars): never disappoints! made this several times already and nobody has realized yet that it's plant-based
Carrie on 2026-01-04 (5 stars): Britt, you've done it again! I was worried that the mashmallows (Trader Joes) would melt completely because it happened to me before. But your recipes are a god send and magical, istg. I only had the mini marshmallows fron TJs but it still worked (7 pieces per cookie). I baked them for 17 minutes and they turned out PERFECT! Thank you for this great recipe!
Carrie on 2026-03-08 (5 stars): I'm replying to myself to say I've now made it for the second time and it's just as good as the first! I did encase the marshmallow within the dough this time because I've had explosions in the past using Dandies. They all came out perfect! I even used homemade yogurt and it didn't change the recipe at all!
