Soft and chewy vegan s’mores cookies with crushed pecans, vegan chocolate chips, graham cracker crumbs and topped with giant vegan marshmallows. I don’t want to be biased, but these are the best cookies I’ve ever made, and I this will definitely be my go-to snack to bring to parties!
I’m sure you’ve seen many other s’mores cookies recipes, but nothing tops this dairy free and egg free version with pecans added for an extra nutty flavour and the marshmallow melted in the middle of the cookie. Of course, with every bite, you’re indulging the melted chocolate chips and graham cookie crumbs.
Have I convinced you enough for you to bake these mouthwatering cookies for yourself? If so, let’s get baking!
Ingredients
- All purpose flour
- Salt and baking soda
- Vegan butter, softened to room temperature
- Brown sugar
- Non-dairy milk (such as soy, oat or cashew)
- Flax meal
- Vanilla extract
- Pecans, crushed
- Vegan chocolate chips (you can choose whether you want dark, milk, unsweetened, etc.)
- Graham crackers, crushed
- Giant vegan marshmallows, halved
Steps
With this recipe, I decided to take step-by step process shots for your reference! Missing pictures:
- mixing the non-dairy milk with flax meal to create an egg-like substitute that will bond the cookie dough
- coating the cookie dough balls with crushed graham crackers
Tips for baking successful cookies
- Allow the vegan butter to soften to room temperature. This will make beating the butter much easier.
- When beating the butter and sugar, you want the electric mixer to spin in the same direction (if you’re using a hand-held mixer).
- To see if you’ve beaten the butter and sugar enough, simply estimate whether the volume has doubled or not. When you beat the butter, you’re adding air, thus increasing the volume.
- When making the cookie dough balls, make sure there are no air bubbles or empty spaces in the middle of the dough. I like to press the dough into the ice cream scoop to ensure all the space is filled and that all the cookies are uniform in size.
- Use unsweetened plant milk and dark chocolate chips for less sweet cookies.
- If your oven preheats really fast, allow the unbaked cookies to chill in the refrigerator for at least 5 minutes before preheating the oven (while the cookies are in the fridge).
FAQs
What kind of nondairy milk is best for this recipe?
I like to use soy, oat, or cashew milk because they are creamier compared to other plant milks.
Can I make this recipe without a stand mixer?
Absolutely! You can use a hand held mixer.
Can I use chopped vegan chocolate bar instead of chocolate chips?
Yes you can, as long as you chop up the chocolate into chip-sized pieces.
Have a question regarding this recipe? Leave a comment on this post or send me a DM on Instagram. I would love to help. 🙂
Looking for more vegan cookies and baked goods?
- Confetti Sugar Cookies
- Cranberry Walnut Oatmeal Cookies
- Marshmallow Pistachio Brownies
- Pumpkin Biscoff Scones
Vegan Pecan S’mores Cookies
Soft and chewy vegan cookies with crushed pecans, vegan chocolate chips, graham cracker crumbs and topped with a giant vegan marshmallow. Makes about 12-15 cookies.
Ingredients
- 3 cups all purpose flour
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 cup brown sugar, packed
- ¾ cup unsalted vegan butter softened , 170g
- 1½ tsp vanilla extract
- ½ cup nondairy milk, such as soy milk
- 2 tbsp flax meal
- ⅓ cup pecans, chopped
- ⅓ cup semi-sweet vegan chocolate chips, can use mini chocolate chips
- 4 graham crackers, crushed and divided
- 6-8 large vegan marshmallows, halved
Instructions
Preparations
- Sift the flour, baking soda and salt into a large bowl.3 cups all purpose flour, 1 ½ tsp baking soda, ½ tsp salt
- Combine the nondairy milk and flax meal in a bowl and set aside.½ cup nondairy milk, 2 tbsp flax meal
Make the cookie dough
- Using an electric mixer or hand held mixer with the paddle, beat the vegan butter in a large bowl on high for 1 minute. With the mixer on medium-low, gradually add the brown sugar. Turn the mixer back to high and beat the butter and sugar until the volume has nearly doubled. Be sure to scrape down the sides of the bowl frequently.¾ cup unsalted vegan butter softened, 1 cup brown sugar
- With the mixer on medium-high add the flax meal mixture as well as the vanilla extract. Beat for about 2 minutes, or until the mixture is grainy looking, but smooth.1½ tsp vanilla extract
- With the mixer on low, gradually add the flour mixture to the wet mixture. Mix until there are no traces of dry flour.
- Add in the crushed pecans, half of the graham cookie crumbs and vegan chocolate chips. Continue mixing on low until the mix-ins are evenly distributed in the cookie dough.⅓ cup semi-sweet vegan chocolate chips, 4 graham crackers, ⅓ cup pecans
- Line 2 large baking sheets with parchment paper. Using an ice cream scoop, scoop balls of dough onto the baking sheet. Leave about 2 inches of space between each ball of dough. Alternatively, use a weight to weigh about 80g of cookie dough per cookie. Use your hands to form each chunk of dough into a ball.
- Coat the top of each ball of dough with the remaining graham cookie crumbs. Lightly press down on the dough with your hands until the cookie is 2cm thick. Place half of a vegan marshmallow in the indent and gently press down on the dough to seal the marshmallow in place.6-8 large vegan marshmallows
- Repeat the previous step until all the cookie dough balls have marshmallows. Place the trays of cookies in the refridgerator to chill. Meanwhile, preheat the oven to 350ºF
Bake the cookies
- Once the oven is preheated, bake the cookies for 20-25mins, or until the top of the marshmallows are lightly browned.
- Remove the cookies from the oven to cool for at least 10 minutes before eating. Transfer to a cooling rack to cool completely.
Notes
Storage instructions
- Store the cookies in an airtight container or zip lock bag in the fridge for up to 1 week.
Reheating instructions
- Place the cookies in the microwave on high for 15-20s for a warm and chewy cookie with the marshmallow melted.
Tried this recipe?Leave a review and share your creation on Instagram!
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