Thick, chewy, and loaded with chocolate, graham crackers, and marshmallows, these s’mores cookies will make you feel like you’re sitting around the campfire with friends! It’s an easy vegan cookie recipe you’ll find yourself making again and again.
So we already know that marshmallows aren’t vegan —womp womp. But after I started making my own vegan marshmallows , that opened the door to making vegan s’mores, and from vegan s’mores, I got the idea to make these vegan s’mores cookies.
Oh yes, friends.
These s’mores cookies are everything you want in a cookie: thick, chewy, and decadent. And they’re also everything you want in a s’more: loaded with chocolate, graham crackers, and marshmallows.
The best part is, you don’t even have to wait for camping season or nice weather—you can make these s’mores cookies any time of year in your own kitchen!
Why You’ll Love This S’mores Cookie Recipe
Here’s what makes these s’mores cookies absolutely irresistible.
- Vegan . My s’mores cookies are made without eggs, dairy, or any other animal products so everyone can enjoy them.
- Easy to make . This one-bowl vegan cookie recipe comes together quickly and easily with mostly pantry ingredients.
- Ooey-gooey goodness . These vegan s’mores cookies are gooey, melty, and absolutely irresistible, especially when you eat them warm. They’re a plant-based Crumbl-style cookie you can make at home!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan butter – Use store-bought or homemade vegan butter .
- Brown sugar – Both dark or light brown sugar will work here; dark brown sugar has a more pronounced molasses flavour.
- Vegan milk – Any kind of unsweetened, unflavoured vegan milk you like or have on hand.
- Vanilla extract
- Flour – To make these s’mores cookies gluten-free, substitute a measure-for-measure gluten-free all-purpose flour.
- Cornstarch
- Baking soda
- Sea salt – Or use kosher salt if that’s what you have on hand.
- Vegan chocolate chunks – Can’t find vegan chocolate chunks? Use a chocolate bar instead.
- Chocolate chips
- Graham crackers – Swap in gluten-free graham crackers if needed.
- Vegan marshmallows – Use full-size marshmallows cut in half.
What Does Cornstarch Do to Cookies?
Cornstarch helps give these s’mores cookies a thick, chewy texture and keeps them from spreading in the oven by absorbing some of the liquid in the dough. It’s like magic!
How to Make S’mores Cookies
Like most drop cookie recipes, these s’mores cookies are a cinch to make. Here’s what you’ll need to do.
- Cream the butter and sugar . Beat the vegan butter and sugar for 3 minutes using a stand or hand mixer .
- Finish mixing the wet ingredients . Add the vegan milk & vanilla extract and mix for 30 seconds.
- Add the dry ingredients . Add the flour, cornstarch, baking soda, and sea salt and gently mix this into the wet ingredients.
- Add the mix-ins . Fold in the chopped chocolate, chocolate chips, and graham crackers until just combined.
- Refrigerate . Place the bowl of dough in the fridge and chill for 1 1/2 hours.
- Form the cookies . Use 1/4 cup of dough for each cookie. Press down and add half a marshmallow into the centre, then press cookie dough up around the marshmallow.
- Bake . Space the cookies 3 inches apart on the baking sheet and then bake at 350°F for 15 minutes.
- Cool . Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.
Tips for Success
Follow these pointers for a perfect batch of s’mores cookies:
- No mixer? No problem! If you don’t have a stand or hand mixer, you can make the cookie dough by hand. Cream the butter and sugar by beating vigorously with a whisk.
- Make sure to chill the cookie dough before baking . This is an important part of the recipe and helps give these s’mores cookies their chewy texture. If the dough starts warming up while you’re forming the cookies, return it to the refrigerator until it’s chilled again.
- Don’t overbake . The cookies should be golden around the edges but still soft in the middle. Remember, they’ll continue to bake from the residual heat on the pan after you remove them from the oven.
- Cool on the pan . Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This will help ensure that they don’t break apart.
Variations
There’s not too much room to switch things up with these cookies—swap out any of the mix-ins and your cookies no longer have s’mores flavour!
That said, you can use a different type of chocolate, like a vegan milk chocolate or dark chocolate instead of semisweet. If you love sweet-and-salty snacks, sprinkle some flaky sea salt onto the cookies after baking.
Serving Suggestions
Try making these s’mores cookies into ice cream sandwiches! Add a scoop of your favourite vegan ice cream between two cookies and serve immediately. I love using Peanut Butter Ice Cream or Chocolate Avocado Ice Cream .
How to Store
These s’mores cookies will keep in an airtight container at room temperature for up to 3 days.
Can I Freeze This Recipe?
To freeze the cookie dough, shape it as described in the recipe and place on a parchment-lined baking sheet. Freeze until solid, then transfer to an airtight container or freezer bag and store in the freezer for up to 3 months.
When you’re ready to bake the cookies, let them thaw in the refrigerator before baking. Or if you prefer, you can bake the cookie dough straight from frozen; just add 2-3 additional minutes of baking time.
To freeze already-baked cookies, place them in an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to enjoy, thaw at room temperature before eating.
More Vegan Cookie Recipes
- Vegan Lactation Cookies
- Air Fryer Chocolate Chip Cookies
- Buttery Vegan Spritz Cookies
- Banana Oatmeal Cookies
- White Chocolate Macadamia Nut Cookies
Ingredients
- ½ cup vegan butter , 1 stick or 112g, softened to room temperature
- 1 cup brown sugar , 200g
- 3 tablespoons vegan milk , room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups flour , 210g
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon sea salt
- 2 ounces chopped vegan chocolate chunks or 1 chocolate bar , chopped up
- ½ cup chocolate chips
- ½ cup graham crackers , or however amount you desire
- 7 large vegan marshmallows , halved (1 half per cookie)
Instructions
- Cream together the vegan butter and sugar for 3 minutes using a stand or hand mixer You can also use a whisk and mix vigorously. Add in the vegan milk & vanilla extract and mix again for 30 seconds.
- Into the bowl add the flour, cornstarch, baking soda and sea salt on top. Mix this into the wet ingredients. Mix gently until fully combined (about 1 minute with mixer, 2-3 minutes manually). Fold in the chopped chocolate, chocolate chips and graham crackers and stir until just combined. Chill in the fridge for 1 1/2 hours.
- Scoop out the cookies as 1⁄4 cup per cookie. Press down, and add half a marshmallow into the centre, then curl/form the cookie dough around the marshmallow heaping tablespoon each. Allow 3 inches apart for each cookie. Keep the dough cold while doing this (don’t let it thaw too much).
- Bake at 350°F/180°C for 15 minutes. Remove immediately from the oven. Let them cool on the baking sheet for 5 minutes (don’t skip this part) then move the cookies to a wire rack to cool completely.
- Devour!
Notes
S’mores Cookies
Ingredients
- ½ cup vegan butter 1 stick or 112g, softened to room temperature
- 1 cup brown sugar 200g
- 3 tablespoons vegan milk room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups flour 210g
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon sea salt
- 2 ounces chopped vegan chocolate chunks or 1 chocolate bar chopped up
- ½ cup chocolate chips
- ½ cup graham crackers or however amount you desire
- 7 large vegan marshmallows halved (1 half per cookie)
Instructions
- Cream together the vegan butter and sugar for 3 minutes using a stand or hand mixer You can also use a whisk and mix vigorously. Add in the vegan milk & vanilla extract and mix again for 30 seconds.
- Into the bowl add the flour, cornstarch, baking soda and sea salt on top. Mix this into the wet ingredients. Mix gently until fully combined (about 1 minute with mixer, 2-3 minutes manually). Fold in the chopped chocolate, chocolate chips and graham crackers and stir until just combined. Chill in the fridge for 1 1/2 hours.
- Scoop out the cookies as 1⁄4 cup per cookie. Press down, and add half a marshmallow into the centre, then curl/form the cookie dough around the marshmallow heaping tablespoon each. Allow 3 inches apart for each cookie. Keep the dough cold while doing this (don’t let it thaw too much).
- Bake at 350°F/180°C for 15 minutes. Remove immediately from the oven. Let them cool on the baking sheet for 5 minutes (don’t skip this part) then move the cookies to a wire rack to cool completely.
- Devour!
Video
Notes
Nutrition
S’mores Cookies https://jessicainthekitchen.com/smores-cookies/ October 13, 2023
This vegan broccoli cheddar soup is a guaranteed crowd-pleaser! A rich, smooth, silky cheese broth and tender broccoli florets make for a delicious and hearty soup recipe—and it comes together in minutes!
You may have thought that broccoli cheddar soup was off the menu when you decided to go vegan, but think again! This plant-based version of the classic soup is just as mouthwatering and satisfying, without any animal products. Plus, it’s so easy to make that you can whip up a batch and enjoy it in no time!
This vegan version of broccoli cheddar soup has all the creamy, cheesy goodness you love, and it’s made with simple swaps to achieve that texture and flavour without creating an overly-complicated recipe.
As with my Creamy Pumpkin Soup and Easy Roasted Carrot Ginger Soup , this vegan broccoli cheddar soup is perfect for a quick weeknight dinner or a cozy lunch on a chilly day. Add some crusty bread on the side, grab a spoon, and dig in!
Why You’ll Love This Vegan Broccoli Cheddar Soup Recipe
Here’s what makes this vegan broccoli cheddar soup a standout:
- Classic comfort food flavour. If you’ve been missing cheesy, creamy, super indulgent broccoli cheddar soup, this plant-based version will satisfying your craving. It has all the flavour of the original—you won’t believe it’s vegan!
- Creamy texture. The cashews give this soup its creamy consistency without any dairy.
- Quick and easy . Some soups need a long, slow simmer to develop their flavour, but not this one! This is a soup recipe you can make for a weeknight meal.
- Kid-friendly option. If you have picky eaters at home, this vegan broccoli cheddar soup is a great way to get them to eat their veggies without any complaints.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil
- Onion, garlic, and carrots – A trio that adds depth of flavour to this soup.
- Vegetable broth – Use store-bought or homemade vegetable broth .
- Raw cashews – These are the secret ingredient that gives this soup its creamy texture.
- Paprika – You can use smoked paprika for a smoky flavour, but regular paprika is just fine too.
- Salt and black pepper
- Broccoli – I recommend using fresh broccoli, but frozen works if you’re in a time crunch.
- Vegan cheddar cheese
Does Vegan Cheddar Cheese Melt?
These days, most vegan cheese options are pretty impressive, with a realistic flavour and meltable texture. That said, your best bet when looking for a plant-based cheddar that melts is to use cheese shreds, rather than buying a block. While some blocks of cheese will melt, others are made for vegan cheese boards and snacking—shreds, in contrast, are formulated to melt.
How to Make Vegan Broccoli Cheddar Soup
Here’s how easy it is to make this creamy vegan broccoli cheddar soup.
- Cook the vegetables . Heat the oil in a large pot set over medium heat. Add the onion and garlic and cook for 3 to 4 minutes, or until it’s translucent and slightly browned.
- Simmer . Stir in the carrots, vegetable broth, cashews, paprika, salt, and black pepper. Cook for about 15 minutes, or until the carrots are tender.
- Puree . Turn off the heat. Blend the soup until it’s smooth and creamy.
- Add the broccoli and cheese . Pour the blended soup back into the pot. Stir in the broccoli and vegan cheddar. Bring the soup to a boil, then lower the heat and simmer for about 10 minutes, or until the cheese melts and the broccoli is tender.
- Finish . Garnish the soup with additional broccoli florets, vegan cheddar, and black pepper, if desired.
Tips for Success
Follow these additional pointers for perfect vegan broccoli cheddar soup.
- Soak the cashews, if needed . If you don’t have a high-powered blender , soaking the cashews will help them blend into a smooth, creamy consistency. Place them in a bowl of water at least 2 hours before you start cooking.
- Cut the broccoli into even sizes . This will ensure that the florets cook evenly in the soup and result in a more uniform texture.
- Use an immersion blender for easy blending . If you have an immersion blender, you can blend the soup directly in the pot, saving yourself from having to transfer hot soup into a blender.
Variations
You can easily swap cauliflower for broccoli in this recipe, or even use a mixture of both. Want to add some extra protein? Toss in some chickpeas, white beans, or cubed tofu before blending the soup. Note that you may need to adjust the seasonings a bit if you do this.
Serving Suggestions
Pair this vegan broccoli cheddar soup with crusty bread to soak up the cheesy broth, or serve it with Roasted Garlic Bread . For extra cheesy flavour, garnish the soup with Vegan Parmesan Cheese or nutritional yeast .
How to Store Leftovers
You can store any leftovers of this vegan broccoli cheddar soup in an airtight container in the fridge for 3 to 4 days. To reheat, simply warm it up on the stovetop or in the microwave.
Can I Freeze This Recipe?
Yes, you can! Transfer the vegan broccoli cheddar soup to a freezer-safe container or zip-top freezer bag and freeze for up to 3 months. To reheat, thaw it overnight in the fridge and then heat it according to the instructions above.
More Vegan Soup Recipes
- Loaded Potato Soup
- Vegetable Minestrone Soup
- Creamy Vegan Mushroom Wild Rice Soup
- Easy Lentil Soup (Vegan & Spiced)
- White Bean and Kale Soup (Vegan, Slow Cooker)
Ingredients
- 1 tablespoon olive oil , 13 grams
- 1 small onion , chopped (110 grams)
- 2 cloves of garlic , sliced
- 2 carrots , peeled and chopped (195 grams)
- 4 cups vegetable broth , 960 ml
- ⅓ cup raw cashews , 53 grams
- ¼ teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 large head of broccoli , about 3 cups florets (weight of broccoli head 450 grams)
- 2 cups vegan cheddar cheese , grated (180 grams)
Instructions
- In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for about 3-4 minutes until it becomes translucent and slightly browned.
- Add chopped carrots, vegetable broth, cashews, paprika, salt, and black pepper to the sautéed onions. Stir everything together and cook for about 15 minutes until the carrots are tender.
- Turn off the heat. Using a blender, blend the soup until it’s smooth and creamy.
- Pour the blended soup back into the pot. Add broccoli florets and the vegan cheddar cheese to the soup. Bring the soup to a boil, then lower the heat. Simmer for about 10 minutes until the broccoli is cooked and cheese is melted..
- Garnish soup with additional broccoli florets, vegan cheddar and sprinkle with black pepper if desired.
