S’mores and summer just go hand in hand. With these dairy-free cookies, you can have s’mores year-round! They are chewy, soft, perfectly sweet, and melt in your mouth. They are super easy to make and bring the great outdoors right to your kitchen- well sort of. It’s a good consolation prize for if you can’t get out camping or if there is a fire ban. So put away the sticks and get those cookie trays out- year round s’mores are here!

S’mores Cookies [Vegan]



Cooking Time




  • 1 flax egg (1 tablespoon flax meal mixed with 3 tablespoons water)
  • 1/2 cup vegan butter (room temperature)
  • 1/2 cup sugar (coconut sugar, cane sugar or monkfruit sweetener)
  • 1 teaspoon vanilla
  • 3/4 cup almond flour
  • 1/2 cup oat flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1/2 cup graham crackers (gluten-free/ broken into smaller pieces)
  • 1/4 cup chocolate chips
  • 1/3 cup mini vegan marshmallows


  1. Preheat the oven to 350ºF.
  2. Prepare the flax egg. Add 1 tablespoon flax meal mixed with 3 tablespoons water. Let it sit for roughly 5-10 minutes.
  3. Add the vegan butter and sugar to a bowl. I used the kitchen aid to whisk it together. I would suggest using hand beaters if you don't have a kitchen aid.
  4. Then add the vanilla and flax egg to the butter mixture.
  5. Combine the dry ingredients together in a separate bowl. Add the dry ingredients to the wet ingredients, mixing as you add it.
  6. Take the bowl of the kitchen aid stand (if you are using one). Crumple up the graham crackers until you have 1/2 cup or different sized pieces. You want them more on the small side. Add the chocolate chips, graham crackers, and the mini vegan marshmallows to the batter and mix together.
  7. Use a melon ball scoop (roughly 2 tablespoons of batter) to divide the cookies onto a lined baking.
  8. The batter should make roughly 12 cookies. Roll each cookie dough into a ball and place on the baking sheet. They will spread in the oven, so make sure there is adequate spacing between each cookie. I suggest 6-8 cookies on a baking sheet at a time.
  9. Bake the cookies for 12-14 minutes. Let the cookies cool for 10 minutes on the baking sheet, and then for at least 5 minutes on a cooling rack. Store cookies in a sealed container on the counter.