1-Bowl Vegan S’mores Cookies
Melty chocolate and gooey marshmallows collide in these EPIC vegan s’mores cookies. Optionally gluten-free and made in 1 bowl in just 25 minutes!
Servings 20 (Cookies)
Ingredients
- 1 Tbsp flaxseed meal (to make a flax egg)
- 2 ½ Tbsp water (to make a flax egg)
- 3/4 cup coconut sugar*
- 1/2 cup softened vegan butter (we like Miyoko’s)
- 1 ¼ cup all-purpose flour (or MB 1:1 GF Blend // or 1 ⅓ cups DIY or other GF blend*)
- 1 tsp baking powder
- 1/2 tsp sea salt
- 2/3 cup semi-sweet chocolate chips (dairy-free as needed // we like Enjoy Life)
- 1/2 cup mini vegan marshmallows (plus more for topping // we like Dandies)
Instructions
- Preheat your oven to 350 degrees F (176 C) and line two baking sheets with parchment paper. Set aside.
- To a medium mixing bowl, add the flaxseed meal and water. Set aside for 5 minutes to let gel (this is your “flax egg”). Next, add the coconut sugar and vegan butter and beat with an electric mixer (or a whisk and some elbow grease) until light and fluffy, about 1 minute.
- Add in the all-purpose flour (or gluten-free flour blend), baking powder, and sea salt and mix on medium-low until fully incorporated. Fold in the chocolate chips and mini marshmallows.
- Use a ~1 ½ Tbsp cookie scoop (we like this one) to scoop out your cookies and place them 2 inches apart on your baking sheets. Top each cookie with 1-2 extra mini marshmallows and gently press them into the dough (they get slightly brown in the oven, just like the marshmallow in the perfect s’more!).
- Bake on the center rack for 10-12 minutes, until the edges are golden brown and the marshmallows are lightly browned. Let cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool further. Enjoy warm or cooled.
- Store leftovers in an airtight container for up to 3-4 days at room temperature. You can store scooped dough for up to 1 month in the freezer.
Video
Notes
*Coconut sugar gives these cookies a graham flavor, but brown sugar would also work, with a slightly different result.
*We slightly preferred the texture of the cookies with our 1:1 BEST GF Blend (vs. our DIY GF Blend), but both work! If using our DIY Blend or another gluten-free flour blend, we suggest using 1 ⅓ cups of flour because they tend to be less absorbent.
*Adapted from our Vegan Gluten-Free Chocolate Chip Cookies.
*Nutrition information is a rough estimate calculated with all-purpose flour and Dandies marshmallows.
*We slightly preferred the texture of the cookies with our 1:1 BEST GF Blend (vs. our DIY GF Blend), but both work! If using our DIY Blend or another gluten-free flour blend, we suggest using 1 ⅓ cups of flour because they tend to be less absorbent.
*Adapted from our Vegan Gluten-Free Chocolate Chip Cookies.
*Nutrition information is a rough estimate calculated with all-purpose flour and Dandies marshmallows.
Nutrition (1 of 20 servings)
Serving: 1 cookie Calories: 133 Carbohydrates: 18.6 g Protein: 1.3 g Fat: 6.2 g Saturated Fat: 4.4 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0.03 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 110 mg Potassium: 12 mg Fiber: 0.7 g Sugar: 11.2 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 23 mg Iron: 0.8 mg