What gives these Campfire Cookies their unique flavor?

The unique flavor comes from the combination of savory vegan bacon bits and sweet, gooey chopped vegan marshmallows mixed into a rich cocoa dough.

Why do I need to flatten the cookie dough before baking?

Gently flattening the dough with a moistened spoon helps the cookies spread evenly and ensures the marshmallows and bacon bits are well-distributed for optimal baking.

Can I use a different plant-based milk in these cookies?

Yes, the recipe specifies almond or soy milk, but other unsweetened plant-based milks like oat or cashew milk should work well too.

How should I store leftover Campfire Cookies?

Store baked Campfire Cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness and texture.

How do I know when the Campfire Cookies are done baking?

Bake the cookies for 12-14 minutes, or until the edges are set and the chopped vegan marshmallows on top begin to brown slightly.

11 years ago

Campfire Cookies
[Vegan]

AF By: Ashley Flitter

Author Bio

Ashley N. Flitter is a web nerd and avid home cook who blogs at The... Read More

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Close-up of a stack of golden-brown vegan Campfire Cookies, showing melted marshmallows and bits of vegan bacon, on a rustic plate.

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Campfire Cookies [Vegan]

Dairy Free

A little smoky, a little sweet, and an all-around fun treat to serve up to your friends and family! These cookies will make you feel like you are sitting around a toasty fire at your favorite campsite! The marshmallows and chocolate combo is something that everyone will enjoy.

Ingredients You Need for Campfire Cookies [Vegan]

1½ cups whole wheat flour
1 tsp baking powder
½ tsp cinnamon
¼ tsp salt
2 tbsp cocoa powder
¼ cup maple syrup
¼ cup brown sugar
1 tsp vanilla
½ cup applesauce
¾ cup almond (or soy) milk
¼ cup vegan bacon, broken into pieces
4 vegan marshmallows, chopped

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How to Prepare Campfire Cookies [Vegan]

Preheat oven to 350 degrees F.
In a medium bowl, mix together all of the dry ingredients (except for the bacon and marshmallows). In a separate bowl, whisk together the wet ingredients, including the brown sugar. Whisk until well blended.
Pour the wet mixture into the dry and mix together until well-combined. Add in the bacon bits and marshmallows and mix just until they are dispersed throughout the dough.
Using a spoon or ice cream scoop, drop a tablespoon or so of dough onto a greased cookie sheet. Gently flatten with the back of the spoon (moisten with water to make this easier).
Bake for 12-14 minutes or until marshmallows begin to brown.

Notes

I used a kitchen shears to cut up the marshmallows – this was by far an easier way to do it than trying to chop with a knife. If you don’t have a kitchen shears, lightly wet the blade of your knife before cutting the marshmallows to keep them from sticking.