From Chef To Chef’s

Vegan S’mores Cookies – Connoisseurus Veg

These vegan s’mores cookies are bursting with rich chocolate chips, gooey marshmallows and graham cracker chunks!

Vegan S'mores Cookies on a white wooden surface.

I’d never actually had a legit s’more until recently. Can you believe it?! We didn’t do a whole lot of camping and stuff like that when I was growing up, and then I went vegetarian at a pretty young age (gelatin-free marshmallows were nowhere to be found in the nineties!). So maybe it’s understandable that I missed out.

Anyhow, my nephew is all about s’mores, and we happen to have a firepit in the backyard, so I decided to buy some vegan s’mores supplies for his visits. But somehow we always forget about them when he’s here. So one day my husband and I got sick of looking at our s’mores ingredient stash, and we just went and made our own microwave s’mores.

Holy. Moly. They are my favorite thing ever. I’ve seriously been missing out.

I immediately went on a s’mores kick and made these vegan s’mores cookies. Well now they’re my new favorite thing ever. So much so that I immediately send the entire batch to work with my husband, because I’d eat them all if they sat here for more than a day.

If you’re looking for vegan s’mores that don’t require a campfire, the kind that you can enjoy any time of year, these cookies are for you!

Ingredients You’ll Need

  • Vegan butter. This can be found near the regular butter at most supermarkets. Look for brands like Miyoko’s and Earth Balance.
  • Sugar. Use organic sugar to keep the recipe vegan.
  • Brown sugar. This also needs to be organic.
  • Non-dairy milk. Pretty much any unsweetened and unflavored variety wild do. Try almond milk, oat milk, or soy milk.
  • Vanilla extract.
  • Apple cider vinegar. See my list of apple cider vinegar substitutes if you need one.
  • Flour. We’re using all-purpose wheat flour. I haven’t tested the recipe with any other varieties.
  • Cornstarch.
  • Cinnamon.
  • Baking soda.
  • Salt.
  • Vegan chocolate chips. I used Enjoy Life brand mega chunks.
  • Vegan mini marshmallows. Conventional marshmallows are made with gelatin, so watch out for that. Dandies and Trader Joe’s marshmallows are vegan.
  • Graham crackers. Many brands of graham crackers contain honey. Try Nabisco Original graham crackers, or homemade vegan graham crackers.

Tip: Make sure you’re milk and butter are at room temperature before you start mixing your cookie dough.

How They’re Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

  • Start by prepping your stir-ins. Cut your mini marshmallows in half and roughly chop your graham crackers so to pieces of about the same size as your marshmallow halves. No prep is needed for the chips — just have them ready to go!
Three glass bowls filled with marshmallows, chocolate chunks, and graham cracker pieces.
  • Beat the room temperature butter together with the sugar and brown sugar using an electric mixer. Keep going until the mixture is creamy.
  • Beat in the milk, vanilla, and vinegar.
Electric mixer beating vegan butter and sugar together in a large bowl.
  • Begin beating the flour in at low speed, adding it in about thirds. Sprinkle the remaining dry ingredients (cornstarch, cinnamon, baking soda, and salt) over the last addition of flour before beating it in.
Electric mixer beating cookie dough together in a bowl.
  • Fold in the chocolate chips, marshmallows, and graham cracker pieces. You can use a spoon or spatula, or even dig in with your hands to get everything fully mixed in.
  • Cover the bowl with plastic and stick it in the fridge for an hour.

Tip: It can be tempting to skip the step of chilling the dough, but don’t do it! It’s an important step in preventing your cookies from spreading out too much.

Hand stirring marshmallows, chocolate chips and graham cracker pieces into a bowl of Vegan S'mores Cookie dough.
  • After the dough has chilled, scoop it by heaping tablespoonfuls onto parchment paper-lined baking sheets.
  • Pop the baking sheets into the oven and bake the cookies for about 10 minutes, just until they spread out.
Vegan S'mores Cookie dough balls on parchment paper.
  • Place the baking sheets on cooling racks and let your vegan s’mores cookies cool for a few minutes before removing them from the baking sheets.
  • Make sure you get the cookies off the baking sheets while they’re still warm — the marshmallows have a tendency to get stuck when they’ve fully cooled.
Close up of a Vegan S'mores Cookie with more cookies in the background.
  • Final step: Get the cookies out of the house before you eat the whole batch. Okay, totally not required. Maybe it’s just my thing!

Shelf-Life & Storage

Vegan s’mores cookies will keep in a sealed container at room temperature for about 2 weeks, or in the freezer for about 3 months.

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

Vegan S'mores Cookies on a white wooden surface.

Vegan S’mores Cookies

These vegan s’mores cookies are bursting with rich chocolate chips, gooey marshmallows and graham cracker chunks!

Total Time 1 hour 15 minutes


  • 10
    vegan butter,
    at room temperature

  • cup
    organic granulated sugar

  • cup
    organic brown sugar
  • 2
    unsweetened and unflavored non-dairy milk,
    at room temperature
  • 1
    vanilla extract
  • ½
    apple cider vinegar
  • 2
    all-purpose flour
  • 1
  • 1
    ground cinnamon
  • 1
    baking soda
  • ½
  • 1
    vegan chocolate chips
  • 1
    vegan mini marshmallows,
    cut in half
  • 4
    vegan graham crackers,
    roughly chopped (about 1 cup of graham cracker pieces)


  1. In a large mixing bowl beat the butter, sugar and brown sugar together using an electric mixer at high-speed. Beat until creamy, about 1 minute.

  2. Beat in the milk, vanilla and apple cider vinegar.

  3. Begin beating in the flour, about a third at a time, beating each addition in at low speed before adding the next. After placing the last addition in the bowl, sprinkle the cornstarch, cinnamon, baking soda and salt over it before beating everything together.

  4. Fold in the chocolate chips, marshmallows, and graham cracker pieces. (Note 1)

  5. Cover the bowl with plastic and chill the dough for 1 hour.

  6. Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.

  7. Drop the dough by heaping tablespoonfuls on the baking sheets, leaving about an inch and a half between dough balls.

  8. Bake the cookies for 10 minutes, just until the dough spreads out and puffs up.

  9. Transfer the baking sheets to cooling racks and let the cookies cool for a few minutes.

  10. Once the cookies are set but still warm, use a spatula to remove them from the baking sheets, transferring them directly to the cooling racks to finish cooling. (Note 2)

Recipe Notes

  1. There are a lot of fillings here and it can be a challenge to incorporate them all. Dig in with your hands if you need to!
  2. It’s important to get your cookies off of the baking sheets while they’re still warm because the marshmallows have a tendency to stick. They can be quite challenging to pry off when they’re cool!
  3. Adapted from S’mores Cookies Recipe by Preppy Kitchen.

Nutrition Facts

Vegan S’mores Cookies

Amount Per Serving (1 cookie)

Calories 113
Calories from Fat 42

% Daily Value*

Fat 4.7g7%

Saturated Fat 2g10%

Sodium 115mg5%

Potassium 31mg1%

Carbohydrates 16.4g5%

Fiber 0.4g2%

Sugar 9.7g11%

Protein 1.2g2%

Calcium 13mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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