Best Vegan Smores Cookies
Best Vegan Smores Cookies- a chewy and gooey mix of cookies, marshmallows, graham crackers, and chocolate. No campfire required!
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What’s better than s’mores? How about s’mores in cookie form??? These cookies take a campfire classic and turn it into an enjoy-it-anywhere treat. Each one is a delicious blend of cookies, marshmallows, chocolate, and graham crackers.
I always use the Dandies brand of vegan marshmallows. The taste is pretty close to real marshmallows. They also toast and melt nicely. No one will ever be able to guess that these cookies are vegan!
Best Vegan Smores Cookies
Ingredients needed:
1 Tbsp Ground flaxseed
2 1/2 Tbsp Water
1 Cup Brown sugar
8 Tbsp Vegan butter (softened)
2 Tsp Pure vanilla extract
1 Tsp Baking soda
1 1/2 Tsp Cornstarch
1/4 Tsp Salt
1/4 Cup Mini vegan marshmallows (cut in half)
1/2 Cup Vegan dark chocolate bar (roughly cut into small chunks)
1/2 Cup Graham crackers (roughly cut into small chunks)
Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
In a small bowl, combine the ground flaxseed and water to create a flax egg. Let it sit for 5 minutes.
In a large bowl, add the softened vegan butter and brown sugar. Beat with a hand or stand mixer until creamy. Add the flaxseed mixture, pure vanilla extract, cornstarch, baking soda, and salt. Mix using the hand or stand mixer until combined.
Cut the dark chocolate bar into chunks. Cut the mini marshmallows in half and cut the graham crackers into rough chunks approximately the same size as the chocolate.
Fold the chocolate chunks, graham crackers, and marshmallows into the dough.
Scoop 2 tablespoons of dough and loosely form it into a ball. Arrange the balls on a lined baking tray and cook at 350 degrees for 13-14 minutes or until they are golden around the edges. Let cool for 10 minutes and then transfer them to a cooling rack.
The cookies will seem soft when you take them out of the oven, but they will firm up as they cool.
Best Vegan Smores Cookies
Ingredients
- 1 tbsp ground flaxseed
- 2 1/2 tbsp water
- 1 cup brown sugar
- 8 tbsp vegan butter (softened)
- 2 tsp Pure vanilla extract
- 1 tsp baking soda
- 1 1/2 tsp cornstarch
- 1/4 tsp salt
- 1/4 cup mini vegan marshmallows (cut in half)
- 1/2 cup Vegan dark chocolate bar (roughly cut into small chunks
- 1/2 cup Graham crackers (roughly cut into small chunks)
Instructions
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- In a small bowl, combine the ground flaxseed and water. Let it sit for 5 minutes.
- In a large bowl, add the softened vegan butter and brown sugar. Beat with a hand or stand mixer until creamy. Add the flaxseed mixture, pure vanilla extract, cornstarch, baking soda, and salt. Mix using the hand or stand mixer until combined.
- Cut the dark chocolate bar into chunks. Cut the mini marshmallows in half and cut the graham crackers into rough chunks approximately the same size as the chocolate. Fold in the marshmallows, chocolate chunks and graham cracker pieces.
- Scoop 2 tablespoons of dough and loosely form it into a ball. Arrange the balls on a lined cookie sheet and cook at 350 degrees for 13-14 minutes or until they are golden around the edges. Let cool for 10 minutes and then transfer them to a cooling rack. The cookies will seem soft when you take them out of the oven, but they will firm up as they cool.
Looking for more easy Vegan Dessert Recipes?
Best Vegan Brown Butter Chocolate Chunk Cookies
Easy Vegan Dutch Cocoa Cookies
Amazing Vegan Brown Butter Blondies
