We camp a lot in the summertime and my boys absolutely love s’mores around the fire pit at the end of each day. In Canada, we don’t have access to any honey free graham crackers (except for one GF brand that we are not fans of) so we use Anna’s cookies instead. All of the flavours are delicious. If you’ve been looking for a vegan alternative to graham crackers, give them a try. We are also huge fans of the new line of vegan oat milk Lindt chocolate bars and I’ve added a piece to the top of each cookie to make them extra decadent. In Canada, we can find them pretty much everywhere from Save On Foods to Walmart. Hopefully, that’s the case for you too. If not, sub in your favourite vegan chocolate.
My boys have been asking me to make these S’mores Cookies since we’ve been home and they definitely hit the spot. I make enough to freeze so that they last awhile and I can add them to their lunches.
Preheat the oven to 350F.
Add your butter, brown sugar and granulated sugar to your mix- master and mix until well combined. Add the soy milk and vanilla and mix again. In a separate bowl, whisk together the flour, baking soda, salt and cinnamon.
Add this to the mixer and stir until just combined. Do not over-mix.
Add in the mini marshmallows leaving out at least 30 to add to the tops of your cookies prior to baking. If you have the large ones, cut them with scissors or a knife into quarters before adding. Add your chocolate chips. Mix until incorporated into the batter.
Roll the batter into balls and place them on a stone cookie sheet (I have and love these ones) or a cookie sheet lined with parchment. Add a mini marshmallow and a piece of a cut up Lindt chocolate to the top of each cookie.
Bake for 16-18 minutes. The cookies will be puffed up but will deflate once cooled.
Allow to cool before eating. (These freeze well:) Enjoy!
Adapted from: https://www.purelykaylie.com/vegan-chocolate-chip-cookies/
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- 1 cup vegan butter at room temperature
- 2 cups brown sugar
- 6 tbsp granulated sugar
- ½ cup soy milk
- 4 tsp vanilla extract
- 3.5 cups all purpose flour
- 2 tsp baking soda
- ¾ tsp salt
- ½ tsp cinnamon
- 1 cup chocolate chips
- 1 bag Dandee marshmallows, full-sized or mini marshmallows
- Lindt vegan chocolate bar, cut into small squares
- Preheat the oven to 350F.
- Add your butter, brown sugar and granulated sugar to your mix- master and mix until well combined. Add the soy milk and vanilla and mix again.
- In a separate bowl, whisk together the flour, baking soda, salt and cinnamon.
- Add this to the mixer and stir until just combined. Do not over-mix.
- Add in the mini marshmallows leaving out at least 30 to add to the tops of your cookies prior to baking. If you have the large ones, cut them with scissors or a knife into quarters before adding.
- Add your chocolate chips.
- Mix until incorporated into the batter.
- Roll the batter into balls and place them on a cookie sheet or a cookie sheet lined with parchment.
- Add a mini marshmallow and a piece of a cut up Lindt chocolate to the top of each cookie.
- Bake for 16-18 minutes. The cookies will be puffed up but will deflate once cooled.
- Allow to cool before eating.
- These freeze well:)
