Desserts
This vegan smores cookie recipe delivers all the nostalgic campfire flavors in every bite—gooey marshmallow, rich chocolate, and crispy graham cracker layers—without any animal products. 🌟 The secret lies in using aquafaba for binding and dairy-free chocolate that melts just like the real thing, creating a dessert that even non-vegans will devour.
What sets these apart is the perfect balance of textures: tender cookie bases, fluffy marshmallow centers, and a glossy chocolate drizzle that ties everything together.
I’ve tested countless variations to ensure the cookies stay crisp at the edges while maintaining that signature soft, melty middle—just like a s’more straight from the fire. The best part?
These cookies are surprisingly simple to make, with just a handful of pantry staples and a few key substitutions that don’t compromise on flavor. Whether you’re baking for a vegan gathering or simply craving a nostalgic treat, this recipe delivers restaurant-quality results at home.
Serve them warm with a sprinkle of crushed vegan graham crackers on top for extra crunch, or plate them individually for a showstopping dessert. Here’s how to make them perfectly every time.
Ingredients for vegan smores cookie
Twelve ingredients transform into nostalgic campfire flavors, blending crispy graham layers with gooey marshmallow and rich chocolate.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Spray with baking spray before measuring |
| Coconut Sugar 🍯 | ¾ cup | Or granulated sugar for neutral flavor |
| Cocoa Powder 🍫 | ½ cup | Dutch-processed for smoother texture |
| Baking Soda 🧪 | 1 tsp | Ensures proper rise |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Aquafaba 🥫 | ½ cup | From 1 can chickpeas, whipped stiff |
| Vanilla Extract 🌿 | 1 tsp | Pure, high-quality extract |
| Vegan Butter 🧈 | ½ cup | Miyoko's or Earth Balance preferred |
| Vegan Marshmallow Fluff 🍫 | 1 ½ cups | Dandies brand recommended |
| Vegan Chocolate Chips 🍫 | 1 ½ cups | Enjoy Life brand, dairy-free |
| Vegan Graham Crackers 🍪 | 1 package | 14 oz box, crushed for topping |
| Dairy-Free Chocolate 🍫 | 8 oz | Enjoy Life or Pascha brand |
| Almond Milk 🥛 | 1 tbsp | For chocolate drizzle |
The Dandies vegan marshmallow fluff and Enjoy Life chocolate chips are non-negotiable for authentic texture and flavor. Trader Joe's carries both, but check the bulk section at Whole Foods for better prices on larger quantities. For the chocolate, look for brands labeled 'dairy-free'—Pascha melts beautifully, while Enjoy Life chips hold their shape perfectly during baking. The aquafaba must be whipped to stiff peaks, mimicking egg whites for structure without animal products. Save the liquid from one can of chickpeas—it's the secret to that signature marshmallow fluff texture.
No vegan marshmallow fluff? Homemade version works—blend 1 cup powdered sugar, 0.25 cup corn syrup, 0.5 tsp vanilla, and 2 tbsp aquafaba until fluffy. Substitute vegan chocolate with dark chocolate bars (70% or higher) chopped finely, though texture may vary slightly. The graham crackers can be crushed by hand or pulsed in a food processor—just avoid over-processing, or they'll turn into crumbs. For extra richness, replace half the almond milk with melted vegan butter in the chocolate drizzle, creating a glossier finish.
Store baked cookies in an airtight container with parchment between layers for up to 5 days—they'll soften slightly but regain crispness when warmed. Freeze unbaked dough balls for 3 months by wrapping tightly in plastic wrap and aluminum foil. For serving, warm cookies at 350°F for 5-7 minutes to restore that melty marshmallow center. The chocolate drizzle sets best at room temperature, so prepare it just before serving for optimal presentation.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it’s three bowls max—no stand mixer, no food processor, just a sturdy spoon. The cocoa and coconut sugar melt into the flour with a few quick folds, and the dough comes together faster than you can say "graham cracker craving."
- Chewy-Chocolate Magic: That crispy, toasty edge with a gooey center? It’s all in the cocoa powder and a touch of baking soda for that classic s’mores bite. Honestly, the first bite tastes like a campfire in cookie form—no marshmallows required.
- Party or Snack: These are my go-to for movie nights (they disappear fast) or packed in lunchboxes (kids beg for them). The dough even freezes well, so I can bake a batch on Sundays and pull out cookies all week—no one’s left guessing what’s for dessert.
- Pantry Staples Only: Between us, this recipe costs less than $3 for a dozen cookies. All-purpose flour, a pinch of salt, and coconut sugar (which lasts forever) mean no last-minute grocery runs. Plus, leftovers? They’re the best kind—soft the next day, perfect for dunking in plant-based milk.
Step-by-step instructions for vegan smores cookies
Here's the method for creating decadent, layered cookies with all the campfire flavors.
👨🍳 Step 1: Prepare the Cookie Dough Foundation
In a stand mixer fitted with the paddle attachment, cream together the 0.5 cup vegan butter and 0.75 cup coconut sugar on medium speed for 2-3 minutes until light and fluffy. You'll see the mixture nearly double in volume and become pale. This step is crucial—it incorporates air that creates those signature crackly tops.
Add the 0.5 cup aquafaba (whipped stiff) and 1 tsp vanilla extract, mixing on low speed for 30 seconds until fully combined. The aquafaba acts as our egg substitute, providing structure and moisture. In a separate bowl, whisk together the 2.5 cups all-purpose flour, 0.5 cup cocoa powder, 1 tsp baking soda, and 0.5 tsp salt.
🍳 Step 2: Combine Wet and Dry Ingredients
With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until combined—you should still see small flour streaks. Overmixing develops gluten, which can make the cookies tough. Stop mixing as soon as the dough comes together.
Remove the bowl from the mixer and fold in the 1.5 cups vegan chocolate chips and 1.5 cups vegan marshmallow fluff by hand using a silicone spatula. Be gentle—you want to distribute these ingredients evenly without breaking up the marshmallow fluff too much. The dough will look messy, but that's perfect for creating those gooey pockets of goodness.
⏰ Step 3: Chill and Prep for Baking
Cover the dough bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). Chilling is essential—it firms up the butter, prevents excessive spreading, and allows the flavors to meld. While the dough chills, preheat your oven to 350°F and line two baking sheets with parchment paper.
When ready to bake, scoop the chilled dough into 1.5-tablespoon portions (about 20-22 cookies total) and place them 2 inches apart on the prepared baking sheets. The dough will be soft, so use a cookie scoop for even portions. Gently press each portion into a ¼-inch thick disc—this ensures even baking and that perfect smores shape.
🔥 Step 4: Bake to Golden Perfection
Bake for 10-12 minutes until the edges are set and golden brown but the centers still look slightly underdone. The cookies will continue cooking on the hot baking sheet after removal. Watch closely—they should be firm to the touch but not rock-hard. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
While the cookies are still warm, press a small piece of crushed vegan graham crackers onto each cookie. This creates that classic smores texture contrast. For extra decadence, melt the 8 oz dairy-free chocolate with 1 tbsp almond milk over a double boiler, then drizzle over the cooled cookies.
Pro Tips For Making Vegan Smores Cookie
- MEASURE COCOA PRECISELY: Use a kitchen scale for the cocoa powder—spoons pack it differently, and too much turns your cookies bitter. I learned this after making a batch that tasted like over-extracted espresso. Two tablespoons by volume isn’t always two tablespoons by weight.
- MIX DRY INGREDIENTS FIRST: Whisk the flour, cocoa, baking soda, and salt together before adding wet ingredients. This prevents lumps in the dough, especially with coconut sugar—which clumps like a stubborn toddler if you’re not careful. Save yourself the headache of sifting later.
- BAKE UNTIL EDGES CRISP: Pull the cookies when the edges look set but the centers are still soft—they’ll firm up as they cool. Overbaking dries them out, and underbaking leaves them gummy. A toothpick test works, but I trust my eyes more: golden edges, slight crackling, and a hint of resistance when pressed.
- SWAP COCONUT OIL FOR BUTTER: Replace the coconut oil with vegan butter (like Miyoko’s) for a richer flavor and better texture. The butter adds moisture without the coconut aftertaste that can sneak in if you’re not careful. It’s a small upgrade that makes a real difference in chewiness.
Essential equipment for perfect results
Stand Mixer Essentials
Your stand mixer is non-negotiable for these cookies—I use my KitchenAid Artisan Series with the paddle attachment to cream the butter and sugar perfectly. The paddle creates air pockets that give those signature crackly tops.
If you don’t have a mixer, a hand mixer works, but you’ll need to work in 30-second bursts to avoid overmixing. For budget-friendly options, the Cuisinart SM-50BC delivers professional results without breaking the bank. 🔥
Cookie Scoop Precision
Invest in a cookie scoop (I recommend the OXO Good Grips Medium Ice Cream Scoop) to portion the dough evenly. The 1.5-tablespoon size ensures consistent baking and that perfect s’mores shape. Without one, use a measuring spoon—just
Baking Sheet Setup
Use two heavy-duty baking sheets (I swear by Nordic Ware Natural Aluminum) to prevent warping. Line them with parchment paper or a silicon baking mat (like Amazon Basics) for easy release. The parchment prevents sticking and makes cleanup a breeze. Pro tip: Chill your baking sheets in the freezer for 10 minutes before baking—this helps cookies bake more evenly and prevents over-browning.
Double Boiler for Chocolate
A double boiler (or a heatproof bowl over a saucepan) is essential for melting the dairy-free chocolate smoothly. I use a glass measuring cup over my All-Clad Stainless Steel Saucepan—it’s heat-resistant and easy to clean.
For a microwave shortcut, melt the chocolate in 20-second intervals, stirring between each, but monitor closely to avoid burning. A small silicone spatula helps scrape every last bit from the bowl for that glossy drizzle. 💫
Crushing Graham Crackers
For the perfect crumbly texture, crush the vegan graham crackers in a food processor or by hand with a rolling pin. I prefer the Ninja BN601 for quick, even crushing. If using a rolling pin, place crackers in a ziplock bag and roll gently—this prevents crumbs from flying everywhere.
For extra crunch, toast the crushed crackers in a 300°F oven for 3-5 minutes before pressing onto warm cookies.
Storage Containers
Store baked cookies in an airtight container (I love the Rubbermaid Brilliance) with parchment paper between layers to maintain crispness. For freezing, use quart-sized freezer bags (like Ziploc)—they’re stackable and prevent freezer burn.
Label bags with the date (they’ll keep for 3 months). When reheating, warm at 350°F for 5-7 minutes to restore that melty marshmallow center. ✨
Nutrition facts
Frequently asked questions
Can I make these vegan cookies without a stand mixer?
Use a hand mixer for 30-second bursts on medium speed to cream the butter and sugar. For a truly hands-on approach, use a wooden spoon and mix vigorously for 5-7 minutes until light and fluffy. Just be prepared to work up a sweat—this method requires elbow grease but works perfectly.
Why does my dough look too sticky to handle?
Sticky dough is normal with aquafaba-based recipes! Chill the dough for an extra 30-60 minutes to firm it up. If it's still too soft, dust your work surface with 1-2 tablespoons flour and wet your hands slightly before shaping. The dough should hold together when gently pressed—if not, it needs more chilling time.
How do I prevent the marshmallow from leaking out?
Underbaking slightly helps! Remove cookies when edges are set but centers still look soft (10-11 minutes). Let them cool 5 minutes on the baking sheet before transferring. For extra stability, press a small piece of graham cracker on each cookie while still warm—this creates a barrier that keeps the marshmallow contained.
Can I make these cookies gluten-free?
Yes, but with substitutions: replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill). Add ½ tsp xanthan gum to improve texture. Note that gluten-free cookies often spread more, so reduce baking time to 9-10 minutes and watch closely. The marshmallow and chocolate layers will still be delicious!
What's the best way to serve these for a crowd?
Assemble the cookies ahead of time and store them in an airtight container with parchment between layers. For serving, arrange on a platter with extra crushed graham crackers and chocolate shavings. Warm them at 350°F for 5 minutes before serving to restore that melty texture. For a showstopper, drizzle with melted chocolate and sprinkle with flaky sea salt just before serving.