Vegan S'mores Cookies (Gluten-Free, Allergy-Free)

Soft and chewy Vegan S'mores Cookies that are gluten-free and allergy-free! These cookies are made with graham-flavored cookie dough and loaded with a chopped dairy-free chocolate bar and sweet allergen-free marshmallows! Everything you love about delicious s'mores, except you can make them in 15 minutes, indoors, without a campfire!

These cookies are really just a better way to have s'mores! They have all the best parts, sweet cinnamon graham flavor, chewy marshmallow, and melty chocolate! However, there are none of the messy crumbs, over burnt marshmallows, and hassle of lighting a fire in your backyard! Just another added bonus...these s'mores cookies are 100% gluten-free, vegan, and allergen-free! Yes! It's time for a s'mores party!

Why You'll Love This S'mores Cookie Recipe

Safe for celiacs, vegans, and all top allergens! Yes! We finally have a store-bought soy-free AND vegan marshmallow we can use! These cookies are...

• Gluten-Free
• Vegan & Vegetarian
• Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free, Coconut-Free)
• 100% Kid-Approved
• Quick & Easy, Baked in 15 Minutes
• Perfect Indoor No-Mess Summer Dessert

If you want to, you can always use your favorite chocolate and marshmallow depending on your own needs and preferences!

Ingredients For These Cookies

The Gluten-Free Cookie Dough:

• Brown Rice Flour + Gluten-Free All-Purpose Flour: This flour combination is the foundation for a hearty graham-style dough that's completely gluten and wheat-free!
• Cinnamon + Granulated Sweetener + Light Brown Sugar: The REAL flavor of a mock graham cracker without the actual graham cracker is the cinnamon and balance of molasses-like brown sugar and normal sugar!
• Vegan Butter + Vegan Egg Replacer: To hold the cookies together and keep them soft, moist, and chewy, a sturdy egg replacer and dairy-free butter is key!
• Vanilla Extract + Baking Powder + Non-Dairy Milk: Cookie essentials, vanilla, and baking powder are a given! You may or may not need just a tablespoon or two of non-dairy milk if your dough is too dry after you mix in the add-ins!

The S'more Add-Ins:

• Vegan Semi-Sweet Chocolate Bar: The key to perfectly melty chocolate in a cookie is a CHOPPED chocolate bar, not chocolate chips! You get more chocolate distributed throughout the entire cookie, a more rustic look and vibe, plus you can make these chopped chocolate chunks and excess shavings any size!
• Vegan AND Top Allergen-Free Marshmallows: No animal gelatin, no soy! And these taste exactly like a fully formed marshmallow should taste! No need to break out the fluff (which wouldn't work for this recipe) and you don't need to make any complex agar-based marshmallows yourself! These marshmallows are a bit bigger so you'll be cutting them into thirds for perfect sticky distribution.

How To Make S'mores Cookies From Scratch

First, you'll mix together your graham-style gluten-free cookie dough.

Then, you'll chop up your chocolate bar and marshmallows.

Then add in the chopped chocolate bar and marshmallows! (This is where you may find you need a tablespoon or two of liquid.)

Now, form the loaded s'mores cookie balls. You'll get 12-14 BIG cookies.

Space out the cookie dough balls on a lined baking sheet.

Bake those delicious s'more cookies until lightly golden brown and toasty!

Recipe Tips and Tricks

• You can use semi-sweet, dark, or dairy-free milk chocolate for these cookies! A nice in-between semi-sweet is perfect for a s'more cookie or you can go more intense with a dark and unsweetened variety, or make them traditional with milkless milk chocolate!
• Depending on the exact brands or ingreindts you use, you may or may not need that extra tablespoon or two of liquid. Use any non-dairy milk or even water, just to get the cookie dough moist enough that you can form cookie dough balls after all the add-ins are included.
• You can make the cookies as big or small as you'd like. I made 12 large cookies which were all about 1 very heaping tablespoon size of the dough. I found this to be an ideal size for the melty add-ins and spreading that occurs when baking.
• These cookies are best eaten right away, so let them cool just slightly out of the oven. When serving leftover cookies, warm them up for a few seconds in your microwave to get the chocolate and marshmallow chunks melty and stretchy again!
• You can store leftover cookies in an airtight container at room temperature for about 7 days. You can also keep them in the fridge, but they will need to be reheated then!
• You can freeze the cookies for 5-6 months, in a freezer-safe bag. Thaw the cookies overnight in the fridge.
  • To freeze unbaked cookie dough balls, space them out on a baking sheet and place the sheet in the freezer until the cookie dough is frozen solid. Then transfer to an airtight freezer bag. Thaw on a baking sheet in the fridge before baking as instructed.

More S'more Recipe To Make

• 3-Ingredient Microwave Gluten-Free S'mores
• No-Bake Gluten-Free S'mores Parfait
• No-Bake Vegan S'mores Pie
• S'mores Pancakes

Print

I'm all for a night out by the campfire, but sometimes it's easier to stay indoors with a movie and an ooey-gooey s'mores COOKIE instead!

So tell me:

+ What's your favorite way to make s'mores?

———————————————-

Stay connected:

Facebook: Strength and Sunshine

Twitter: @RebeccaGF666

Instagram: rebeccagf666

Pinterest: RebeccaGF666

Bloglovin’: Strength and Sunshine