If you love s’mores, you will absolutely love these s’mores cookies that are stuffed with melted chocolate and gooey marshmallows. The best part is these cookies are vegan and gluten-free and overall uses more “clean” ingredients!
S’mores is one of those classic dishes that brings back childhood memories and is loved by so many. I only ate it on special occasions such as camping trips and hangouts with friends, so eating anything s’mores related brings back good memories.
It’s been a couple years since I have had s’mores, and with a deep craving for them, I decided to make them in cookie form! These cookies are soft and chewy and not overly sweet. The marshmallows that are baked in the cookies caramelize in the oven to create a slight crispy texture and the marshmallows that are on top of the cookies become gooey and soft. I like the combination of crisp and soft in the cookies from the marshmallows. Do note that marshmallows are not vegan because they contain gelatin from animal products, but no worries! You can easily purchase vegan marshmallows if needed. Most chocolate chips are not vegan either, so you can also easily purchase vegan chocolate chips such as the Enjoy Life chocolate chips.
I love eating these cookies for breakfast or as a snack, because it is like eating oatmeal but in a cookie form. I paired the cookie with iced coffee as I like how the slight bitterness from the coffee accompanies the sweetness from the cookie.
What is oat flour?
I played around with some pantry ingredients because I wanted to make a healthier version so that I could eat more cookies and get some health benefit at the same time. The largest ingredient swap in this recipe is swapping out all-purpose flour for oat flour. Oat flour is much more nutritionally dense than all-purpose flour as it is rich in fiber and antioxidants and helps with satiation. Some people may dislike eating oats in its whole form (such as in oatmeal), so the flour form is more accepted by people. I make my own oat flour at home because it is extremely affordable. A 48 oz. container of rolled oats costs $1.95 so that equals $0.65/lb oat flour. On average, store-bought oat flour costs $3.50/lb, therefore homemade oat flour is a more affordable option.
How do I make oat flour?
To make oat flour, you should use old-fashion rolled oats (best option) or instant oats. Do not use steel-cut oats. Use a high-speed blender and a sieve to sift the oat flour. I used a magic bullet to make my oat flour. Once you sift through the oat flour, you can blend the bigger oat chunks again and sift until all the oats blended to a fine powder. Making homemade oat flour takes only a few minutes! Make sure to read the labels and purchase gluten-free oats if needed. Oats are gluten-free, but some facilities process oats and gluten products together so cross-contamination can occur.
Vegan S’mores Cookies (GF)
yield: 8 large cookies
total cook time: 20 min.
- 1 1/4 c. oat flour (I made my own by blending 1 1/4 c. rolled oats in a high-speed blender and sifting the flour. This option is much more affordable and only takes a few extra minutes!)
- 1/4 c. brown sugar
- 3 tbsp. granulated sugar
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3 tbsp. unsweetened plant-based milk (I used almond milk)
- 1 tsp. vanilla extract
- 2 1/2 tbsp. softened margarine or vegan butter
- 1/4 c. vegan chocolate chips
- 1/4 c. vegan marshmallows PLUS a few extra for topping (Trader Joe’s sells a great option for $2.99)
- In a medium mixing bowl, combine the oat flour, brown sugar, granulated sugar, baking soda, and salt.
- Add in the milk, vanilla extract, and margarine and mix until combined.
- Fold in the chocolate chips and 1/4 c. marshmallows. Cover the mixture and chill in the fridge for at least 10 min. to firm up.
- Preheat oven to 380 F.
- Once the cookie dough has firmed up, scoop the dough onto a baking pan lined with parchment paper or baking sheet. Each scoop should be a bout 1 1/2- 2 tbsp. full. The recipe yields 8 large cookies.
- Bake the cookies at 380 F for 10 min.
- Turn the oven off and remove the cookies from the oven and top the cookies with the additional marshmallows. Place the cookies back in the oven for 1-2 min. and allow the remaining heat to melt the marshmallows.
- Remove from the oven and allow to cool for 7 min. Once the cookies cool, they will firm up a bit more but still be soft and fudgy in the middle.
Because these cookies do not contain any dairy products, they won’t spoil as quickly as a cookie made with butter or egg. I recommend storing the cookies in an airtight container at room temperature for a couple days an then transferring to the fridge later if needed. They can be stored in the fridge for up to a week. Microwave the cookie for 15 seconds if the cookie has been in the fridge.