How do I make a flax egg for these S'mores Cookies?

The recipe calls for 1 tablespoon of flax meal mixed with 3 tablespoons of water, allowed to sit for 5-10 minutes until thickened.

Can I use regular graham crackers instead of gluten-free for this recipe?

Yes, while the recipe specifies gluten-free graham crackers, you can use regular ones if gluten is not a dietary concern for you.

What type of sugar is recommended for these vegan S'mores Cookies?

You can use coconut sugar, cane sugar, or monkfruit sweetener, according to your preference, for these cookies.

How many cookies does this S'mores recipe yield?

This recipe should make approximately 12 cookies, using a melon ball scoop for portioning the batter.

How should I store these freshly baked vegan S'mores Cookies?

Store the cooled cookies in a sealed container on the counter to maintain their freshness.

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S’mores Cookies
[Vegan]

WW By: wp_dev wp_dev

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A plate of freshly baked vegan S'mores Cookies, golden brown with visible melted chocolate chips, crumbled graham crackers, and gooey toasted mini marshmallows.

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Discover more recipes with these ingredients

S'mores Cookies [Vegan]

Dairy Free

Vegan

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... Read More

Ingredients You Need for S’mores Cookies [Vegan]

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

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How to Prepare S’mores Cookies [Vegan]

Preheat the oven to 350ºF.
Prepare the flax egg. Add 1 tablespoon flax meal mixed with 3 tablespoons water. Let it sit for roughly 5-10 minutes.
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.
Then add the vanilla and flax egg to the butter mixture.
Combine the dry ingredients together in a separate bowl. Add the dry ingredients to the wet ingredients, mixing as you add it.
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.
Use a melon ball scoop (roughly 2 tablespoons of batter) to divide the cookies onto a lined baking.
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.
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.