The only thing better than homemade s'mores is Vegan S'mores Cookies! These chewy cookies have crispy edges and are filled with dark chocolate chunks and gooey marshmallows for the most decadent chocolate marshmallow cookies!
*Recipe created August 2020 and updated August 2026*
This cookie recipe is adapted from my ever-popular Vegan Cookie Cake, so you KNOW it's good.
Since that cookie cake tends to be on the softer side, I swapped a few things (most notably more white sugar vs. brown sugar) to create the ultimate eggless chewy cookie with crispy edges, soft barely-cooked centers, and lots of ooey-gooey marshmallow and melty chocolate chunks inside.
Ingredients:
Ingredient & substitution notes:
- Vegan Marshmallows: While you COULD make your own vegan marshmallows, I chose to use Dandies Brand.
- They're awesome, super fluffy, and have a vanilla flavor, which makes them perfect for any vegan marshmallow cookie recipe. Either break the large marshmallows into small pieces or use the mini marshmallows for less work!
- Vegan butter: I like baking with Earth Balance buttery sticks, Trader Joe's vegan butter, or Country Crock with Olive Oil (which I used in this recipe)
- Vegan Chocolate: For this recipe, I used Theo Dark Chocolate Bars cut into chunks the first time, and Guittard semi-sweet chocolate chips the second time!
- Flax egg: Acts as the vegan egg replacement in the recipe.
How to make vegan marshmallow chocolate cookies
Make the cookie dough:
I start most of my cookie recipes by creaming together vegan butter and sugar, and it makes a huge difference in the texture. Creaming butter and sugar together helps to incorporate air into the dough, which helps with the structure.
Since we rely on chemical leaveners in vegan baking (baking soda/baking powder) and not eggs, this is a crucial step for the right texture!
Then, mix in the flax egg and vanilla bean paste, followed by the dry ingredients.
As a last step, fold in the vegan marshmallows and vegan chocolate chunks (or chocolate chips).
Let dough chill for at least 1 hour
I found that these cookies had the best flavor after chilling the dough for about 1 hour. Normally, I only do 30 minutes of chill time, but I recommend the full hour of chilling for these cookies.
Chilling the dough does three things:
- One: it prevents the cookies from spreading too much and gives them a chewy center. No one wants flat cookies!
- Two: It gives them more flavor. As the vegan s'mores cookie dough chills in the fridge, the sugar will soak up some of the moisture and lead to a sweeter cookie!
- Three: It makes the dough easier to scoop! The dough will be sticky right after mixing and needs this chill time for easier scooping.
Scoop & bake the cookies
Use a cookie scoop to scoop out 10-11 evenly sized cookie dough balls. If you can fit them onto one tray, go for it, but if not, bake one tray at a time for the best results.
Do not overbake the cookies!
This is a common problem I see people make when they first start baking vegan cookies. It's really important to follow the baking time in the recipe below of 13-15 minutes, or the cookies may turn out crispy and not chewy.
Though the cookies will look lighter and barely cooked on the inside, they will keep cooking on the baking tray after you remove them from the oven. Also, I can't stress how important it is to use parchment paper for evenly cooked cookie bottoms!
Use a pastry cutter or large mug for perfectly round cookies!
As a final (optional) step, shape the cookies! This was a trick I learned from CloudyKitchen, which she calls the "cookie scoot".
Basically, use a round cookie cutter (or large mug in my case!) that is slightly larger than the cookie and swirl the cookies around inside to form them into a round cookie.
It's important to do this step right after these vegan s'mores cookies come out of the oven and are still warm.
FAQ & Substitutions:
Can these s'mores cookies be made gluten-free or refined sugar-free?
While I personally haven't tried making these cookies gluten-free, if you do try it, I'd recommend using a 1:1 GF Baking Flour like Bob's Red Mill.
As for refined sugar-free, I don't recommend it as you really need to use brown sugar to interact with the baking soda and allow the cookies to spread properly.
How do I store vegan marshmallow cookies?
My personal preference is to store leftover cookies in the freezer in a closed container or freezer-safe bag where they will keep for up to 1 month.
However, these cookies can also be stored in a closed container in the fridge for 7 days or at room temperature for 2-3 days.
I truly hope you love these homemade Vegan S'mores Cookies! They're chewy in the center with the best crispy edges and will truly WOW anyone you make them for. Enjoy!
-TSG
More vegan cookie recipes you will love:
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Vegan S'mores Cookies
Ingredients
- ½ cup room temperature vegan butter
- ½ cup white organic sugar
- ¼ cup brown sugar packed
- 1 flax egg 1 tablespoon (8 grams) ground flaxseed mixed with 3 tablespoon water and left to sit 5-10 minutes
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup mini vegan marshmallows or break large marshmallows into chunks
- ⅓ cup chocolate chunks
Instructions
- First, add the room-temperature vegan butter, white sugar, and brown sugar to a mixing bowl. Then, use an electric mixer to cream the butter and sugar together until fluffy (about 2 minutes).
- Next, add in the flax egg and vanilla bean paste and mix together for about 20 seconds.
- Add in the all-purpose flour, baking powder, baking soda, and salt. Add the flour first, then add the other ingredients on top. Then, use a fork to gently sift the baking powder, baking soda, and salt into the flour. Once sifted, mix everything together until a thick cookie dough forms.
- Add the chocolate chunks and marshmallow pieces to the cookie dough and gently fold them in with a spatula until evenly distributed throughout the dough.
- Cover the bowl of cookie dough with plastic wrap and add it to the fridge to chill for about 1 hour.
- About 10 minutes before removing the dough from the fridge, preheat the oven to 350F and line a baking tray with parchment paper.
- Remove the dough from the fridge and use a cookie scoop to scoop out 10-11 evenly sized cookies.
- Place them onto the baking sheet, making sure to space the cookies at least 2 inches apart. If all of the cookies do not fit on one baking sheet, I recommend baking 5-6 cookies at a time on one tray vs. putting two trays in the oven at the same time.
- Bake for 13-15 minutes until the bottoms are lightly browned and the cookies are cooked through but have slightly soft centers. The cookies will continue baking after they are removed from the oven, so the centers should still be soft, but not glossy or raw, when they are removed from the oven.
- Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie and help deflate the cookies.
- For round cookies, use a round cookie cutter (or a large mug in my case!) that is slightly larger than the cookie, and swirl the cookie inside to form it into a round cookie. This step will only work if you do it while the cookies are still warm.
- Let the cookies cool on the baking sheet for 5-10 minutes, then move to a wire rack to continue cooling.
- Serve the slightly cooled cookies and enjoy!
Notes
- For this recipe, I recommend Dandies Vegan Marshmallows or mini marshmallows
- If you would like to make the dough and freeze it, scoop the dough into balls and freeze on a parchment-lined sheet pan in the freezer. Once frozen, transfer the cookies to a Ziploc bag or freezer-safe container. The baking time will need to be increased slightly for frozen cookies (usually 2-3 more minutes), so do keep that in mind!
- Leftover cookies can be stored in the freezer in a closed container up to 1 month, in the fridge for 7 days, or at room temperature for 2-3 days.
- If using Miyoko's butter or Earth Balance from a tub, add 1-2 tablespoon (8-16 grams) of additional flour to the recipe, as these kinds of butter contain more moisture. I recommend making this recipe with Earth Balance or Country Crock baking sticks.
Jeunveye says
Instead of chocolate chips could i mix a little bit of cocoa powder into the mix?
Megan says
no that will really affect the texture of the cookies and wouldnt work.
Taylor Abbott says
I just made this, I used earth balance from the tub and accidentally melted it instead of keeping it at room temp, but they still turned out great!
Charlene Robinson says
This was a party favorite! It's so delicious, easy, but tastes like a fancy bakery cookie. Everyone asked for the recipe.
Adrienne says
Wow, what a delicious and thorough recipe (I loved the additional insights regarding bake time at the end)!! Followed the recipe to a T, except that I tripled the salt to 3/4tsp and added some chopped walnuts! They were great!! Thanks so much!
Eden says
These turned out absolutely incredible! Fooled a few non-vegans with how delicious they were. Super quick and easy, this recipe lights up a room. Thank you!
Megan says
So glad everyone loved them!
Donna says
How long can the dough stay in fridge before baking? It’s been 6 days - Thank you!
Megan says
I wouldn't recommend more than 24 hours.
Kim says
I have made these so many times. Friends and family absolutely love them and ask me to make more!
Can the dough be frozen to bake later?
Megan says
Yes you'll want to form into cookie dough balls and store in a freezer safe bag. When baking add 1-3 minutes extra time if baking from frozen.
Jasmine says
Very happy with how these cookies turned out! The marshmallows caramelized to the perfect golden brown colour and the chocolate chunks gave the cookies the perfect rustic look! Perfect ratio of add-ins to cookie dough! So good! 🤩🍪
Shannon says
These were so yummy. My cookies were a little smaller so I got almost 20. Can't wait to make them again, especially since I have some old Dandies that worked well in this recipe. Thanks for creating good food.
Megan Horowitch says
Yay I'm so glad! The dandies are just the best for vegan baking 🙂 Enjoy!
Anita says
This recipe was super simple to follow and I'm really happy with how well my cookies turned out to be! Btw, the video helps a lot as well 🙂
Liza says
Ironically I just bought 2 bags of Dandies! Glad this recipe showed up in my feed! Can't wait to bake these!
Megan Horowitch says
Amazing, enjoy!!