1-Bowl Vegan S’mores Cookies

I was so excited to try this recipe, but it just didn’t work for me. Overall, these were dry, which would have been ok, but the flavor was just not very good. The vegan chocolate chips (Enjoy Life) didn’t melt, and there was a slight bitter taste from the coconut sugar. I followed the recipe exactly, weighing the ingredients, and with only one substitution: I used 3 Tablespoons of aquafaba instead of the flaxseed “egg”. Oh well.

These cookies are currently on repeat in our house more than I care to admit. We just made them for a dinner party, too, and everyone loved them! Easy enough to throw together last minute when you have an attack of the sweet tooth if you keep the ingredients on hand. The crispy crunch of the toasted marshmallows with the melty gooeyness of the chocolate chips makes for such a delicious combo, and the toasty, caramel nuttiness of the coconut sugar surprisingly adds that graham cracker-like taste.

I tried with date sugar since I don’t have coconut and they were great, though they took much longer to bake. Tried a second time with regular sugar and ended up not as good and took a long time to bake…honestly may just be an issue with my oven. But just wanted to share that date sugar works well.

I made a batch of these to share with friends at a Halloween party and they were gone within minutes! I made them with the maple flavored Dandies that were available for Fall and it made for a delicious Fall cookie. I’m sure it’s also delightful with plain marshmallows, but I highly recommend trying it with the maple ones if you get the chance.

I will definitely make them again when I’m not sharing, so I get to eat more than one. Thanks for another great recipe!

I ate all of these within two days. The marshmallows on top were fabulous and the cookies stayed chewy even when stored in the freezer. I think my chocolate chip to marshmallow ratio was off since I used mini dandies and Trader Joe’s chocolate chips. Would love to make these again, but I can’t trust myself with a full batch. Cookies are on the smaller side.

Wow and yum! I’ve made this twice in the last week. So easy and foolproof. I always do 2-3 marshmallows on top and broil them for a little to get that toasted marshmallow taste. Thank you!

I LOVE this recipe. I’ve probably made it like 4 times in the past couple of months. The chocolate/marshmallow ratio is perfect. And I had never tried using coconut sugar before, but glad I decided to buy it for this as it really does lend a different and delicious flavour.
I think there’s an instruction missing on when to add the flax egg though – I forget last time and didn’t realize until I was wondering why my mixture was so dry.

Hello!! I made this a few weeks ago for the office and it was a big hit! There’s a handful of people with dietary restrictions so I wanted to have something we could all enjoy and found this recipe.

I made the following changes to include those with nut allergies (and also limited ingredients) – cassava flour and using coconut oil instead of miyoko’s or other vegan butter options (because of the use of nut products or made in a facility with nuts), as well as some extra water and oil – see below!

For my first ever try at vegan/gluten-free/nut-free baking I was pretty nervous, but the recipe was straightforward and went well! The only issue I had was that the dough was very crumbly and hard (I had refrigerated it for 30 minutes), so I added some water and extra oil to the mix and slowly kneaded it until it was fully incorporated and “dough-esque”.

Another thing I want to mention that for me (and my alternatives), the cookies didn’t spread out so I baked it for 10 minutes, “flattened” it gently with my tablespoon, and baked for another 10 minutes before removing and letting cool.

Even though it wasn’t picture perfect, for a first attempt, it was an amazing recipe that I will definitely be saving and using in the future! Thank you so much for sharing <3

Hi! Long time follower, first time commenter. I have honestly liked every single recipe of yours I have ever tried. They are always successful and everyone always enjoys them. I have a few favourites I make regularly (notably your fried rice). But these cookies. Oh my goodness. They are SO YUMMY. And so simple to make! I have come across many recipes over the years mentioning coconut sugar, but I’ve always just opted to sub with brown sugar, but I thought I would take your advice for this recipe and it did not disappoint. It really does have a subtle, but different flavour. I cannot wait to make these cookies again.

These are great! Made one batch as written – another with 1/3 c EACH chocolate chips and toasted pecans – kind of a riff on rocky road.

Highly recommend them – super easy – delicious!

Delicious!! It’s an ooey gooey blast of yumminess, just like sitting at the camp fire and making a traditional s’more.

It’s also really easy to make!

These are great! I used an egg instead of flax, dairy butter, and brown sugar because I ran out of coconut sugar. They turned out perfectly.

These were great! I made the gf version using Bob’s Red Mill Gluten Free Flour and sprinkled some corse salt on top. Be careful with baking time – less is better as they firm up more than expected when cooling. The coconut sugar is for sure a must with the extra flavor they add. I used mini chocolate chips that didn’t melt well for some reason, so maybe use regular sized or even chocolate chunks

They were a hit. Even the non-vegan and gluten eaters LOVED these – they were gone in minutes lol. I loved the texture the marshmallows gave so I might toss in an extra few handfuls next time. Will make again!

Very simple recipe with fantastic results. The coconut sugar added a wonderful caramel taste as well as a texture that melts in the mouth. I popped a few in the freezer to enjoy over the next few months. Thank you for these delightful recipes!

Killer!
These got gobbled up so fast I need to make them again! I only got one!!!

Yummy! We subbed pretzel pieces for the chocolate, and used Trader Joe’s vegan maple marshmallows, which gave our cookies a sweet-salty autumn flavor. And the written recipe is perfect as is. Thank you for another banger. Delicious!

Wow, these are SO good. I used pure cane sugar and while it didn’t have that graham cracker taste that the coconut sugar is supposed to give, I still thought these were awesome.
I didn’t have any mini marshmallows, but did have a pack of large dandies, albeit they were a little bit on the older side and not a fresh pack. But they worked fine- I chopped the marshmallows into 3rds for folding into the batter and for the pieces to put on top of the cookies.

It was my first time using a flax egg and gluten free flour, so I was nervous about how these would turn out, but I needn’t have worried. They are great! I used Bob’s Red Mill 1 to 1 Baking Flour, which I initially measured by weight and ended up adding a couple extra shakes (maybe 2-3 tbs). I also gave each cookie a little flaky sea salt after baking, because why not? Thanks for this easy and delicious recipe which helped me feel more confident about being able to bake things for family and friends with food sensitivities and allergies!

I’ve made these twice and they are amazing. I have to say that the dough tends to fall apart as you’re trying to scoop it, and it might be one bowl, but it pretty much used every measuring cup in the kitchen but I’d make them again and again.

These cookies are a hit at my house! Made them Vegan with AP flour and the coconut sugar and they came out perfect. I will be buying more coconut sugar to make these again in the future. They don’t spread while baking either, which is a huge plus.

My partner loves them and has asked for more!

Thank you for this recipe.

My partner and I LOVED these! Since I’m not vegan I used 1 egg instead of the flax egg. Used gluten free flour blend from Trader Joe’s. I also halved the butter and used half tahini because I was short on butter and had lots of tahini on hand. Saved the recipe for future use!

I made this completely not vegan (used an egg and regular butter). They came out looking a little broken but I also misread the instructions and didn’t put the egg in when I creamed the sugar and butter together. I also ended up melting my marshmallows but they turned into toasty, crispy parts but not gooey parts (total user error… my oven can be moody). Over all they taste great and I will totally make these again.

Perfect summer treat! This is my go-to recipe now. I used cup-4-cup GF flour in place of regular AP, added a splash of vanilla and a tablespoon of cornstarch. I also ran out of marshmallows, so I subbed Fluff and they were equally as dreamy. I also crushed up some GF graham crackers and mixed in to really send it home. Best part is when you get a toasty bit of marshmallow. Drool!

Vegan marshmallows are available. I buy at Trader Joe and Aldi.

I made these cookies yesterday. YUM! Warm from the oven – soooo good! My daughter liked them even more the next day when the marshmellows were a bit firm.

Planning on making another batch for the fourth of July party!

Omg! We just made these. These are probably the best cookies 🍪 my 4 yr daughter and I have ever made.
Followed the recipe exactly. (All purpose flour and mixed manually). We did have to bake it a few extra minutes (the dough is darker than classic so it was tricky assessing if they were ready after 11 min). Thank you thank you thank you! These were easy to make with my toddler and soooooooo good.