433

These vegan chocolate smores cookies are soft, gooey, and craveable. Choco s’mores dreams can come true without the campfire.

This recipe makes 15 four-inch cookies.

Table of Contents

(click the links below to skip to the section you’re looking for)

• S’mores Cookie Recipe
• Tips and FAQ
• Ingredient Substitutions
• Videos
• Nutritional Information
• Contact Me with Questions
• Similar Recipes

I made these for a bake sale fundraiser for a local animal sanctuary called Only Sunshine Sanctuary. They have really fun fundraisers. This one was a roller skating party with a vegan food truck and a vegan bake sale.

They wanted large cookies since that size is better for a bakesale. But if you want to make smaller ones, use a smaller size scoop and just reduce the baking time: use these rainbow chocolate chip cookies as a guide. I think these have the consistency of a soft batch cookie. If you prefer a chewy smores cookie (like a s’mores brownie), try baking them at 325ºF (160ºC) for longer.

Ingredients you need for Vegan Chocolate Smores Cookies

(jump to the substitutions section to see ingredient details and suggestions for substitutions)

• 1 cup (226g if it’s earth balance sticks) vegan butter or margarine
• 2 cups (400g) vegan sugar
• 2 tsp (8g) vanilla extract
• ½ cup (113g) water, room temperature
• 2 ¾ cups (358g) all-purpose flour
• ½ cup (42g) cocoa powder
• ½ cup (50g) dutch cocoa powder (or black cocoa powder)
• 1 tsp (6g) baking soda
• ¼ tsp (1g) pink sea salt
• 3 vegan graham crackers (45g)
• 1 ¼ cup (210g) vegan chocolate chips
• 105 mini vegan marshmallows (~a quarter bag of dandies/4 oz/100g)

How to make Chocolate S’mores Cookies

cookie dough prep time: 17min | cookie dough scoop time: 5min | cookie dough freeze time: 5min | time to add toppings: 10min | bake time: 17min per tray

Cream the vegan butter, sugar, and vanilla. Leave 1 cup (226g if it’s earth balance sticks) of vegan butter or margarine on the counter to soften to room temperature for 15 minutes before starting. If you forget, no worries. Mix the vegan butter with 2 cups (400g) vegan sugar and 2 tsp (8g) vanilla extract using a stand mixer or a handheld electric mixer.

Add water. Stop the mixer. Pour ½ cup (113g) of room temperature water into the mixing bowl. Mix again.

Combine the dry ingredients. Sift and whisk the dry ingredients together in a bowl. They are 2 ¾ cups (358g) all-purpose flour, ½ cup (42g) cocoa powder, ½ cup (50g) dutch cocoa powder (or black cocoa powder), 1 tsp (6g) baking soda, and ¼ tsp (1g) pink sea salt.

Combine dry and wet ingredients. Add the dry ingredients to the wet ingredients, and mix by hand until you no longer see any dry ingredients. You can also use the stand mixer fitted with a paddle attachment.

Fold in vegan chocolate chips. Divide the 1 ¼ cup (210g) vegan chocolate chips into 2 piles: one for the cookie dough (135g or ¾ cup) and one for the cookie topping (75g or ½ cup). Add ¾ cup (135g) of the chocolate chips to the cookie dough and mix them in by hand using a sturdy mixing spoon or a baking spatula. It takes me 17 minutes to make the chocolate chocolate chip cookie dough.

Scoop cookies. I used a number 16 (4T/60mL) scoop so it made 15 cookies. If you’re making large cookies like I did, don’t try to fit more than 6 per tray. If you’re making your cookie dough balls now and plan to bake them on another date, you can scoop them all right next to each other and leave no space in between. It takes me 5 minutes to scoop 15 cookie dough balls. Freeze the cookie dough balls for at least 10 minutes.

Bake cookies. Remove the cookie sheets from the freezer and bake the cookies for 13 minutes.

Add toppings.: Remove the chocolate cookies from the oven. Add 7 mini vegan marshmallows, 6 chocolate chips, and 5 graham cracker pieces to the tops of each cookie. I added mine in that order.

Bake again. Return the baking sheets to the oven and bake for 4-5 more minutes.

Cool cookies. Leave the cookies cooling on the cookie sheets for a minimum of 10 minutes before moving to cooling racks.

Tips and Questions and Answers

Tip 1: Make the Cookie Dough in Advance

If you have the time, make the cookie dough the day before you want to bake the cookies. Letting the flavors meld in the fridge or freezer overnight makes for a tastier cookie.

How long will the baked cookies last?

Do you want these cookies to last longer than a day? Wrap each one individually in cling wrap and store them in an airtight container in the freezer until you’re ready to eat them.

If you want them to be the best they can be, and they won’t be eaten right away, maybe omit the graham cracker topping. I know this is part of the s’mores appeal, but the graham crackers will get soft quickly when exposed to air.

I didn’t freeze my cookies like you suggested. Is there any other way to make them taste fresher a few days after baking?

Do you want your cookies to have gooey and melty chocolate and marshmallows, coupled with crispy graham crackers? Pop the day-old cookies into the air fryer for a minute or 2 before serving.

My marshmallows didn’t brown on top like real s’mores.

If you have a kitchen torch, you can toast the marshmallows to perfection after the cookies come out of the oven.

I don’t eat a lot of sugar. Will these be too sweet for me?

For a less sweet cookie, reduce the sugar in the cookie batter recipe from 2 cups (400g) to 1 ¾ cups (350g) of vegan sugar.

Ingredient Substitutions

• Vegan Butter: I used earth balance sticks for my vegan butter, even though it’s technically margarine rather than butter. 1 cup of earth balance sticks is 2 sticks and they weigh 226 grams. If you use a different brand of vegan butter or margarine, the weights may vary.
• Vegan Sugar: Use granulated vegan, raw, or organic sugar. You can also sub sucanat, coconut sugar, or other raw sugars. Just watch out for conventional granulated sugar, because it’s sometimes not vegan.
• Vanilla: You can replace the vanilla extract with vanilla powder or vanilla bean paste. Just stick with the same amount.
• Flour: If you want gluten-free smores cookies, substitute the all-purpose flour with a gluten-free flour blend. (You’ll also want to replace the graham crackers with a GF variety.)
• Cocoa Powder: If you prefer a s’mores cookie without a chocolate cookie base, replace the ½ cup (42g) cocoa powder with an additional half a cup of flour.
• Dutch Cocoa Powder: Either ½ cup (50g) dutch cocoa powder or ½ cup (50g) black cocoa powder will work in this recipe.
• Chocolate Chips: I used about 1 ¼ cups (210g) of vegan chocolate chips in this recipe. I put 6 chocolate chips (5 grams) on the top of each cookie (x 15 cookies = 90 chips or around 75 grams or half a cup). I added the rest (135 grams) to the chocolate cookie batter. I like to find fair trade vegan chocolate chips whenever possible. Pascha can be hard to find, so I also buy Guittard sometimes (they label which ones are vegan on the outside of the bag). You can also just buy inexpensive vegan chocolate chips at Trader Joe’s.
• Vegan Mini Marshmallows: I used 105 mini vegan marshmallows for this recipe. This was around a quarter of a bag of dandies (4 ounces/100 grams). I added around 7 mini vegan marshmallows (6 grams) to the tops of each cookie. Dandies is the main company in the U.S. that makes mini vegan marshmallows. They also make them to sell at Trader Joe’s at a lower price.
• Graham Crackers: You only need around 3 vegan graham crackers (around 45g) for this recipe. I used 5 pieces (2g) on each cookie. It can sometimes be challenging to find vegan graham crackers since many of them have honey. The red box of nabisco graham crackers is a good option if you don’t mind if the sugar is processed through bone char. If you’re a strict vegan, Must Love graham crackers are a great option. If you’re vegan and gluten-free, the Partake grahams are a good choice.

Videos

Here’s a video of me making the cookie dough on a live stream.

And here’s a video of me making these cookies on a live stream.

Nutrition Facts

This nutritional information is for one serving. I’m assuming that a serving is 1 cookie, even though they are gigantic cookies.

• Servings: 15
• Calories: 433
• Fiber: 3g
• Saturated fat: 8g
• Total fat: 19g
• Cholesterol: 0mg
• Sodium: 321mg
• Sugars: 38g
• Total Carbohydrates: 63g
• Protein: 5g
• Calcium: 16mg
• Potassium: 189mg
• Iron: 1mg

Comments or Questions?

If you make this recipe, I would love it if you’d snap a pic, post to instagram, and tag me @vegandollhouse. It seriously makes my day/week/month!

Please message me (instagram or email) if you have any questions or feedback about the recipe.

Similar Recipes

If you like this chocolate chocolate chip cookie recipe, you might also like my other black cookies. Black cocoa cookies are a cutout cookie that has that same rich oreo cookie flavor. And Nightmare Before Christmas cookies are another cutout cookie recipe with a rich chocolate flavor.

☆☆☆☆☆☆☆☆☆☆

This post links to items I mention. If you click on one, you will go to a website (like Amazon) where you can buy the product. Sometimes, the store you purchase from (Amazon, Etsy, etc.) will pay me for referring you. This costs you nothing extra, and I would never recommend a product that I don’t use. These affiliate programs help me buy ingredients to create recipes for you. Read more about this in my privacy policy.

I mostly cook with organic ingredients, but only specify organic when it’s necessary to ensure the item is vegan.

☆☆☆☆☆☆☆☆☆☆