Love at first bite? Yes! These super easy Mini Vegan S’mores Cookies are a mouthful of plant-based sweet perfection. Made with gluten-free vegan crushed cookies or graham cracker crumbs, and chocolate, topped with gelatin-free marshmallows, you won’t miss the regular version. With no animal products, these cookie bites are perfect for sharing anytime, especially when the weather isn’t the best to make traditional s’mores over a fire.
Little bite-sized treats are my favorite, especially when I can make them for my vegan friends as well. These Pumpkin Spice Cheesecake Bites are perfect anytime you can get your hands on pureed pumpkin, and for something a little fun and special, try these Layered Mini Vegan Cupcakes, perfect for parties!
This post was originally published on February 7th, 2021.
🍫 Vegan S’mores Cookies
Here in the UK, we don’t really have s’mores. I suppose the closest thing would be a rocky road (my mum makes the best, of course) which is mostly chocolate with crushed cookies and mini marshmallows mixed in. Sometimes there are raisins or peanuts as well. S’mores, on the other hand, are a layered campfire treat in the United States: top and bottom layers are graham crackers, then some chocolate and a freshly roasted marshmallow in between. Gooey perfection, yes, please!
This vegan recipe is super easy to make: crushed gluten-free vegan cookies mixed with chopped chocolate and a little almond milk and plant-based butter make the cookie cup base, and they’re topped with a giant vegan marshmallow each. Poppable? Yes. Could finish the entire batch myself? Absolutely!
This vegan s’mores cookie recipe is quick to throw together and perfect year-round, whether or not you have campfire weather! As they’re quite compact and easy to hold, they’re much less messy than the traditional s’mores that you make on the fly. They’re great to make ahead and will last several days as there are no real perishable ingredients involved.
🗝️ Key Ingredients & Substitutions
- Cookies or graham crackers: For this recipe, I used gluten-free digestive biscuits, which are naturally vegan as well. You can also buy or make your own Gluten Free Graham Crackers for the classic s’mores taste! If you’re at the grocery store, Annie’s Cocoa and Vanilla Bunny Grahams are both gluten-free and vegan-friendly.
- Chocolate: Tesco’s dairy-free chocolate bar worked really well in these vegan s’mores cookie bites, but I think you could use any vegan chocolate you have on hand or your favorite from the store. This particular chocolate was a “milk” chocolate, however, dark chocolate chunks would be great too! I also recommend Costco’s dark chocolate chips which are vegan too.
- Marshmallows: After a little searching online, I stumbled across Cruelty Free Candy and they happen to sell giant gelatin-free marshmallows! They are perfect for this recipe, cut in half. You could also use a few vegan mini marshmallows on each cookie if that’s easier. See below for more plant-based marshmallow brands.
- Butter: Your dairy-free vegan butter of choice will be perfect in these chewy cookies. Cocoa butter would be a great choice to emphasize the chocolatey taste.
- Milk: I added unsweetened almond milk to combine all of the cookie base ingredients together. Any kind of milk you have on hand will work for this!
🥣 How to make Vegan Smores Cookies
1. Prep the oven and mini cupcake tray. Firstly, turn the oven on to 180°C/356°F. Add mini cupcake wrappers to a mini cupcake tray. You’ll need 24. I used a silicone mini cupcake tray on top of a cookie sheet for stability.
2. Chop chocolate and cookies. Secondly, carefully chop up the chocolate into smaller pieces (or use vegan chocolate chips), and pound the cookies in a sealed ziplock bag with a rolling pin until you have fine crumbs. You could also blend the cookies in a food processor.
3. Melt & add butter. Next, melt the butter in the microwave for a few seconds (try 10 seconds at a time) or on the stove in a pot (this is what I did) and mix the softened butter into the crumbled cookies with a wooden spoon in a mixing bowl.
4. Mix in chocolate and milk. Add the chocolate pieces and milk to the large bowl, and mix well. It should combine into a dough and not be runny.
5. Add to cupcake cases. After that, add the chocolate chip cookie mixture to the cases, and fill them until they are just over half full. Press down in the middle to make a little well.
6. Bake! Bake for 13 minutes on the middle rack until they begin to turn golden on the sides.
7. Cut marshmallows. While the cookies are baking, cut the marshmallows in half, so that you have two smaller cylinders (not half-circles).
8. Cool and press. When the cookie base is out of the oven, allow them to cool slightly, then gently press down in the middle to reinforce the well/dent from before.
9. Top & broil! Top each cookie base with a half-marshmallow, cut side down, and then broil them in the oven for about 5 minutes, keeping a close eye to make sure they don’t burn. When they’re golden brown, they’re ready but don’t take them out.
10. Leave in the oven. Finally, leave the Vegan S’mores cookies in the oven for 5-10 minutes to melt the gooey marshmallows, and then remove and allow to cool for 10 minutes before consuming.
Store them in an airtight container at room temperature for up to a week.
🪄 Recipe Notes & Tips
- Cookies: You can use any kind of cookies you like! Even vegan chocolate chip cookies, and then you can skip the chocolate (or add extra). Biscoff is a great alternative.
- Chocolate: Luckily, these days there are plenty of dairy-free chocolate options for vegans and also people who have lactose intolerance. I used, cheap and cheerful, Tesco’s own Free From chocolate, but really any bar or dairy-free chocolate chips will work. I’d probably stick to plain, milk, or dark, but if you want to try something fun like salted caramel, be my guest!
❓ What are the best vegan marshmallows for s’mores?
The ones I used were the giant marshmallows from The Conscious Candy Co. here in the UK. Here are a few more options I’ve found online:
- Ananda’s Totally Toastable Vegan marshmallows (their other flavored vegan marshmallows like vanilla may work too)
- Dandies Brand Vegan Marshmallows are perfect (available in the UK and US)
- Freedom Mallows have some giant vegan marshmallows as well as some other sizes you could double up on.
😋 More easy recipes you will love
- Loaded Vegan Queso Dip
- Dark Cherry Frozen Margaritas
- Vegan Jalapeño Poppers
- Instant Pot Vegan Chili
- Best Vegan Stir Fry
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Mini Vegan S’mores Cookies Recipe
- 160 g vegan cookies of choice I used 14 cookies (GF digestives, graham crackers, etc., see note 1)
- 30 g 2 heaped tablespoons plant-based butter
- 70 g vegan chocolate 12 squares, chopped (see note 2)
- 2 1/4 tablespoons unsweetened almond milk or a milk of your choice
- 12 jumbo marshmallows halved (see note 3)
- Turn the oven on to 180°C/356°F, and then add mini cupcake wrappers to a mini cupcake tray.
- Chop the chocolate into small pieces, like small chocolate chips.
- Pound and roll the cookies in a sealed ziplock bag with a rolling pin (or wine bottle) until they are finely crushed. You could also use a food processor.
- Melt the butter using either a pot on the stove or the microwave in bursts of 10 seconds.
- Add the butter and crushed cookies to a mixing bowl and mix.
- Add the chocolate and unsweetened almond milk and mix well.
- Scoop the mixture into the prepared cupcake wrappers, filling up to about halfway or a little over.
- Push the middle of each cookie down a little to form a small well/dent.
- Bake for 13 minutes.
- While the cookie cups are baking, slice the jumbo marshmallows in half so that you have 24 small cylinders (not semi-circles).
- Remove cookie cups from the oven and press the middles down a bit more if needed, taking care not to burn yourself. You may need to wait a few minutes to do this.
- Place a 1/2 marshmallow on each cookie cup.
- Broil for 5 minutes or until the marshmallows turn golden brown. Watch them or they'll burn!
- Turn the oven off and leave the Vegan S'mores in the oven for 5 more minutes.
- Remove, cool, & serve!
- Cookies: You can use any kind of cookies you like! Even vegan chocolate chip cookies, and then you can skip the chocolate (or add extra). Biscoff is a great alternative. Annies Gluten-free bunny grahams are vegan too.
- Chocolate: Luckily, these days there are plenty of dairy-free chocolate options for vegans and also people who have lactose intolerance. I used, cheap and cheerful, Tesco’s Free From chocolate bar, but really any bar or dairy-free chocolate chips will work. I’d probably stick to plain, milk, or dark, but if you want to try something fun like salted caramel, be my guest!
- Marshmallows: You could also use mini vegan marshmallows. Just place a few on top and follow the recipe as it is. See the full post for marshmallow brands.