These lazy girl vegan s’mores cookies are soft, chewy, thick and baked until golden brown on the outside. They are dairy free and egg free and only require one HUGE marshmallow for the topping.
Vegan S’mores Cookies Ingredients
- Vegan butter: The cold butter will create tiny pockets of air that release steam while the cookies are baking. This results in a fluffier, lighter cookie.
- Egg replacer: egg replacer acts as your egg in this vegan recipe. My favorite is Bob’s red mill egg replacer.
- Coconut sugar: this adds sweetness to your cookies in a healthy manner. Feel free to use light brown sugar instead
- Maple Syrup: Maple syrup adds a warm flavor to these s’more cookies
- All purpose flour: all purpose flour helps maintain the structure of the cookies
- Baking powder: leavening agent for the cookies
- Baking soda: leavening agent for the cookies, but about four times stronger than baking powder
- Vanilla extract: This adds a hint of vanilla to all of your baked goods
- Chocolate Chips: It wouldn’t be a cookie without chocolate chips!
How to Make Vegan S’mores Cookies
- Mix your dry ingredients in a medium bowl.
- Cream your butter and sugars together until light and fluffy.
- Add in the vanilla extract and egg replacer.
- Gradually add in the dry ingredients.
- Add in your chocolate chips and combine.
- Roll into balls and bake in the oven.
- Put your oven on broil and place your marshmallows on top of the cookie. Keep an eye on them and let them stay in the oven for about a minute or 2.
- Bake until the tops are golden brown
Tips to Make the Best S’mores Cookies
- Make sure to spoon your flour into your measuring cup and level off with the back of a knife.
- Pull out the cookies before you think they are done, since they will go in to broil for a minute or two. They will also continue to bak on the pan
- If you over bake the cookies, they won’t be as gooey or soft in the center
- Don’t flatten these vegan s’mores cookies too much so your cookies stay thick
Ingredient Swaps and FAQs
- Butter: I kept this recipe dairy-free, but the use of vegan butter is a must in my opinion! It gives that extra flavor. You can also use regular butter if you prefer!
- Flour: if you need to make the recipe gluten-free, I recommend using a 1 to 1 all purpose gluten-free flour. King Arthur and CUP 4 CUP are two great options I have used. Replacing the flour with almond flour or coconut flour 1-to-1 will not work well in this recipe.
- Chocolate: semi sweet or dark chocolate really gives these cookies the best flavor! If you have an extra sweet tooth, milk chocolate works as well!
More Delicious Cookie Recipes
- Small Batch Chocolate Chip Cookies
- Chewy Birthday Cake Cookies
- Maple Butter Sugar Cookies
- Salted Chocolate Chip Cookies
Lazy Girl Vegan S’more Cookies
Ingredients
- 1/2 cup vegan butter
- 1 egg Bob's Red Mill replacer
- 1 tsp vanilla extract
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1 1/2 cup all purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1 cup chocolate morsels
Instructions
- Mix your dry ingredients in a medium bowl.
- Cream your butter and sugars together until light and fluffy.
- Add in the vanilla extract and egg replacer.
- Gradually add in the dry ingredients.
- Add in your chocolate chips and combine.
- Roll into balls and bake in the oven for about 10 minutes or until bottoms are slightly golden.
- Put your oven on broil and place your marshmallows on top of the cookie. Keep an eye on them and let them stay in the oven for about a minute or 2.
- Bake until the tops are golden brown
