Bowl Vegan S’mores Cookies

S’mores…COOKIES? These cookies are exactly how they sound. One friend called them “the best cookies ever!” They’re made with gooey, melty marshmallows and chocolate in a graham cookie. You can have all the fun of camping without ever having to go camping! Sign us up!

They’re vegan and optionally gluten-free! And they can be made in just one bowl or only 25 minutes. Make s’mores inside!

How to Make S’mores Cookie

These EASY s’mores Cookies begin with a sweet, buttery base made of coconut sugar. Flax eggs are added to the vegan butter for binding. If you have an electric blender, use it to make light, fluffy cookies. But if not, some elbow grease works too!

We add classics like all-purpose and baking powder to the dry ingredients. A 1:1 blend of gluten-free flour can be used in place of all-purpose flour. Other gluten-free flour blends, such as our original DIY blend or many store-bought ones, will benefit from a little more flour since they are not as absorbent.

These cookies will be transformed into S’mores Land with the addition of (vegan-friendly) chocolate chips and marshmallows!

Add an extra marshmallow to the top of your dough (and slightly “roasty,” like classic S’mores!) The only thing left to do is bake and eat!

Ingredients

1 tbsp of flaxseed meal. (to make flax eggs).

2 1/2 Tbsp of water (to make flax eggs).

Coconut sugar* 3/4 cup

We like Miyoko’s vegan butter.

1 1/4 cups all-purpose flour

1 tsp of baking powder

Half a teaspoon of sea salt

We like to Enjoy life.

We like Dandies. 1/2 cup mini vegan marshmallows

Instructions

Preheat your oven to 350° F (176 C). Line two baking sheets with parchment. Set aside.

Add the flaxseed and water to a medium-sized mixing bowl. This is your “flax eggs” (set aside for 5 mins to gel). Add the vegan butter and coconut sugar, and then beat using an electric blender or a whisk until fluffy and light, about one minute.

Mix on low until the flour is fully incorporated. Fold in the mini marshmallows and chocolate chips.

Use a cookie scoop of 1 1/2 tbsp (we prefer the one) to scoop your cookies out and place them two inches apart on baking sheets. Use a 1 1/2 Tbsp cookie scoop (we like a data-amzn-asin= “B0000CDVD2” href= “https://www.amazon.com/OXO-Grips Medium Cookie Scoop/dp/B0000CDVD2/?tag=minimalistbaker-20”) to scoop out your cookies and place them 2 inches apart on your baking sheets. ).

Bake in the middle rack for 10-12 mins, or until the marshmallows have a light brown color and the edges are golden. Cool on the baking sheet for 5-10 minutes, then transfer to a wire rack for further cooling. You can enjoy the dish either warm or cold.

You can store leftovers at room temperature in an airtight container for up to three or four days. Store scooped-out dough in the freezer for up to a month.