Gooey Vegan S’mores Cookies

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Campfire fave transformed into a COOKIE! Vegan s’mores cookies stuffed with marshmallows and chocolate. Grain-free and naturally sweetened!

SPONSORED BY NATURAL DELIGHTS


Between the mini marshmallows toasted and melted to sticky little blobs, the warm puddles of dark chocolate chip abundantly placed on top and inside, and the sweetest Medjool dates blended right into the batter – I don’t think a cookie more deserving of the title GOOEY has ever been baked.

How To Make Easy Vegan S’mores Cookies

I know it’s summer and it’s hot and you’ve probably committed to no-bake dessert exclusivity for the months of July/August. But I need you to know that I tested and tweaked this recipe five times to make them as EASY as possible (you can prep the dough in the food processor only, no bowls!), as QUICK as possible (no need to chill the dough and only 12 minutes to bake!), and as 1000% deliciously worth your oven efforts as possible.

The Healthy-ish Ingredient Lineup

This recipe is vegan, grain-free, and naturally sweetened thanks to:

  • Medjool dates. Natural Delights Medjool Dates of course, my favorite and the only brand I’ve used for years because they are always fresh and so sweet. Which is why we don’t need any other added sugar, and the cookie flavor is a much richer sort of sweet too.
  • Almond butter. Or any nut/seed butter you like, I’m imagining peanut butter or tahini subbed in and both are very good cookie daydreams. The natural nutty fat in the almond butter makes these cookies easily oil-free too.
  • Flax eggs. To bind the cookies, but note the ratio in the recipe as we are using slightly less water than normal. If not vegan, feel free to sub in one regular egg.
  • Almond milk. Just a little bit to help the dates and almond butter blend to a (mostly smooth) paste. Any variety of non-dairy milk is fine.
  • Almond flour. I tested with oat flour as well and they were just too dry, almond flour makes for a moist, golden, perfectly gooey s’mores cookie.
  • Vanilla, salt, and baking soda.
  • Mini marshmallows. I used vegan mini marshmallows, up to you though. I’d like to say add as many as your heart desires, but too many will mess up the cookie structure so stick to the recipe amount here (and maybe add just one extra on top of each cookie)
  • Dark chocolate. Chips or chunks, and a few extra of these on top too won’t hurt.

Tips For The Best S’mores Cookies

  1. Don’t over mix the batter. Especially after you add the dry ingredients, process just until combined. Or to be safe, transfer the wet mixture to a bowl and mix the rest by hand. If you over mix, the cookies can come out gummy.
  2. Give them room on the baking sheet. These cookies do like to spread out as they bake and we don’t want to cramp their s’mores style or have any marshmallows melting into a neighboring cookie.
  3. Let them cool. For at least 15 minutes on the baking sheet, they will be fragile when hot and break if you try to move them too early.
  4. Eat them warm. For obvious marshmallow and melty chocolate reasons, this is a cookie to eat freshly baked and still warm. But yes, of course you can store them in the fridge and save leftovers for later too.

More Summer Sweet Recipes You’ll Love

  • S’mores Cookie Cups (with homemade vegan marshmallow fluff!)
  • Easy S’mores Cookie Bars
  • Vegan Unicorn Nice Cream
  • No-Bake Chocolate Cream Pie

Print

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Gooey Vegan S’mores Cookies

4.7 from 6 reviews

  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Yield: 18 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american

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Description

Campfire fave transformed into a COOKIE! Vegan s’mores cookies stuffed with marshmallows and chocolate. Grain-free and naturally sweetened!


Ingredients

Scale

  • 2/3 cup (135g) Natural Delights Medjool Dates, pitted
  • 1/2 cup (125g) almond butter
  • 2 flax eggs (2 tbsp flax + 4 tbsp water)
  • 1 tsp vanilla extract
  • 1/3 cup (80g) almond milk
  • 1/2 cup (60g) almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (90g) dark chocolate chips/chunks
  • 1/2 cup (25g) mini vegan marshmallows

Instructions

  1. Preheat oven to 350°F.
  2. In a food processor, blend pitted medjool dates, almond butter, almond milk, prepared flax egg, and vanilla. Process to a smooth paste (a few chunks are okay).
  3. Transer to a bowl and stir in almond flour, salt, and baking soda.
  4. Fold in marshmallows and chocolate chips.
  5. Scoop onto a lined baking sheet, leaving room for them to spread. Add a few extra chocolate chips on top.
  6. Bake 11-12 minutes at 350°F.
  7. Cool for 10-15 minutes on the pan, then transfer to a cooling rack to cool completely.


Nutrition

  • Serving Size: 1 cookie
  • Calories: 121
  • Sugar: 8g
  • Sodium: 104mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 2g

Keywords: gluten free, grain-free, paleo, almond flour, healthy, summer, marshmallows, date sweetened, sugar free, chocolate chip

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