Vegan S’Mores Cookies with Chocolate Chips Gluten-Free
Vegan S’Mores Cookies with chocolate chips are delish. These are also gluten-free! Can you believe it?
They’re super simple to make. Mine were gluten-free, although you could use regular flour if you’d prefer. It would be a 1:1 rate to substitute.
I used Bob’s Red Mill Gluten-Free 1-to1 Baking Flour and was pretty happy with it. It’s very similar to the gluten version of flour.
Vegan S’Mores Cookies Essentials
Vegan S’Mores are the same as any other S’Mores. There are a few essential ingredients.
- Sweet, crunchy cookie or cracker.
These started as chocolate chip cookies as my darling BF requested. But I had some Dandie’s Marshmallows leftover from bonfire season. And some pecans. It all made some delicious S’mores cookies.
Dandies are vegan marshmallows. Most marshmallows are made from gelatin. These are all plant-based and use mostly sugar, tapioca, and carrageenan. They’re sugary and delicious just like real marshmallows. They’re a little denser than the real ones and not as pillowy, but still a perfectly good substitute. I chopped the full-size ones into 1/4″ chunks to use here.
Chocolate Chips! Yum!
Can’t forget the chocolate chips! There are a lot of vegan brands of chocolate chips now. I used the Nestle Tollhouse Artisan Collection Semi-Sweet Chocolate Chips. I noticed they were vegan and wanted to try them. Oddly, the darker chocolate ones are not vegan. Just use your favorite and look at the ingredients to ensure they’re vegan without any milk products.
These are made just like any other cookies. It starts with creaming the wet ingredients. I used banana and applesauce to replace the eggs and Earth Balance for the butter. I’ve packed a lot of my kitchen things and couldn’t find my mixer, but mixing this by hand was super easy.
I also used a new technique, partly on purpose and partly because I ran out of time. The technique is letting the cookie dough sit overnight in the fridge before baking.
Let It Chill
It allows the ingredients to kind of mellow and absorbs the liquids and wet ingredients. I do think it made a bit of a difference and I’ll probably do it again. This is how bakeries and restaurants do it.
This recipe made about 30 cookies, even allowing for a few nibbles of the raw cookie dough.
The marshmallow pieces puff up when they cook and melt, but don’t worry if they look a bit pillowy when you first get them out because they settle back down as the cookies cool.
We took a batch of these to a house concert where we heard the amazing Erin Zindle of the Ragbrids play a solo show. Erin’s music was fabulous and the cookies got gteat reviews, too. Here’s one of Erin’s newest songs which has a lovely and inspiring message.
So, back to the cookies, because they’re delicious. I did bake a few right away and left the rest in the fridge for about 16 hours before I had a chance to bake them up. There’s a slight improvement in the taste and texture. I think either way is good. I mean, it’s baked chocolate and sugar, right? Not a lot to go terribly wrong. Or, rather, it takes a whole lot to make chocolate inedible.
Vegan S'Mores Cookies
Vegan S'mores Cookies with Chocolate Chips and Pecans. Gluten-free or regular flour, either way, they're delicious and easy to make.
- 1/2 ripe banana
- 3/4 cup vegan butter, like Earth Balance
- 1/4 cup unsweetened applesauce
- 1/2 cup granulated brown sugar
- 1/2 cup granulated white sugar
- 2 1/2 cups gluten-free flour for baking or regular all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 12 oz vegan chocolate chips
- 1 1/2 cup vegan marshmallows, chopped
- 1/4-1/2 cup roasted pecan pieces, or other nuts optional
In a large mixing bowl, mash the banana. Then add the vegan butter, applesauce, and the brown and the white sugar. Whip together until well blended.
Sift the flour, salt, baking powder, and baking soda into a medium bowl and stir. Pour into the creamed butter and sugar and stir until blended.
Stir in the chocolate chips, chopped marshmallows, and pecans. Mix gently until evenly distributed.
Let dough rest for up to 24 hours in the refrigerator, if desired.
When ready to bake, preheat oven to 350. Line a cookie sheet with parchment paper.
Use an ice cream scoop or a spoon to scoop the dough and form 2 in mounds.
Bake at 350 degrees F for 13-14 minutes, until the edges just begin to brown. Don't overbake.
Remove from oven and allow to cool completely. The marshmallows will be puffy when hot and then shrink back down and be sweet and chewy when cooled.
Store at room temperature for up to three days in an airtight container.
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