Campfire fave transformed into a COOKIE! Vegan s’mores cookies stuffed with marshmallows and chocolate. Grain-free and naturally sweetened!


SPONSORED BY NATURAL DELIGHTS
Between the mini marshmallows toasted and melted to sticky little blobs, the warm puddles of dark chocolate chip abundantly placed on top and inside, and the sweetest Medjool dates blended right into the batter – I don’t think a cookie more deserving of the title GOOEY has ever been baked.


How To Make Easy Vegan S’mores Cookies
I know it’s summer and it’s hot and you’ve probably committed to no-bake dessert exclusivity for the months of July/August. But I need you to know that I tested and tweaked this recipe five times to make them as EASY as possible (you can prep the dough in the food processor only, no bowls!), as QUICK as possible (no need to chill the dough and only 12 minutes to bake!), and as 1000% deliciously worth your oven efforts as possible.
The Healthy-ish Ingredient Lineup
This recipe is vegan, grain-free, and naturally sweetened thanks to:
- Medjool dates. Natural Delights Medjool Dates of course, my favorite and the only brand I’ve used for years because they are always fresh and so sweet. Which is why we don’t need any other added sugar, and the cookie flavor is a much richer sort of sweet too.
- Almond butter. Or any nut/seed butter you like, I’m imagining peanut butter or tahini subbed in and both are very good cookie daydreams. The natural nutty fat in the almond butter makes these cookies easily oil-free too.
- Flax eggs. To bind the cookies, but note the ratio in the recipe as we are using slightly less water than normal. If not vegan, feel free to sub in one regular egg.
- Almond milk. Just a little bit to help the dates and almond butter blend to a (mostly smooth) paste. Any variety of non-dairy milk is fine.
- Almond flour. I tested with oat flour as well and they were just too dry, almond flour makes for a moist, golden, perfectly gooey s’mores cookie.
- Vanilla, salt, and baking soda.
- Mini marshmallows. I used vegan mini marshmallows, up to you though. I’d like to say add as many as your heart desires, but too many will mess up the cookie structure so stick to the recipe amount here (and maybe add just one extra on top of each cookie)
- Dark chocolate. Chips or chunks, and a few extra of these on top too won’t hurt.




Tips For The Best S’mores Cookies
- Don’t over mix the batter. Especially after you add the dry ingredients, process just until combined. Or to be safe, transfer the wet mixture to a bowl and mix the rest by hand. If you over mix, the cookies can come out gummy.
- Give them room on the baking sheet. These cookies do like to spread out as they bake and we don’t want to cramp their s’mores style or have any marshmallows melting into a neighboring cookie.
- Let them cool. For at least 15 minutes on the baking sheet, they will be fragile when hot and break if you try to move them too early.
- Eat them warm. For obvious marshmallow and melty chocolate reasons, this is a cookie to eat freshly baked and still warm. But yes, of course you can store them in the fridge and save leftovers for later too.


More Summer Sweet Recipes You’ll Love
- S’mores Cookie Cups (with homemade vegan marshmallow fluff!)
- Easy S’mores Cookie Bars
- Vegan Unicorn Nice Cream
- No-Bake Chocolate Cream Pie




Gooey Vegan S’mores Cookies
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 18 cookies 1x
- Category: cookies
- Method: baking
- Cuisine: american
Description
Campfire fave transformed into a COOKIE! Vegan s’mores cookies stuffed with marshmallows and chocolate. Grain-free and naturally sweetened!
Ingredients
- 2/3 cup (135g) Natural Delights Medjool Dates, pitted
- 1/2 cup (125g) almond butter
- 2 flax eggs (2 tbsp flax + 4 tbsp water)
- 1 tsp vanilla extract
- 1/3 cup (80g) almond milk
- 1/2 cup (60g) almond flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (90g) dark chocolate chips/chunks
- 1/2 cup (25g) mini vegan marshmallows
Instructions
- Preheat oven to 350°F.
- In a food processor, blend pitted medjool dates, almond butter, almond milk, prepared flax egg, and vanilla. Process to a smooth paste (a few chunks are okay).
- Transer to a bowl and stir in almond flour, salt, and baking soda.
- Fold in marshmallows and chocolate chips.
- Scoop onto a lined baking sheet, leaving room for them to spread. Add a few extra chocolate chips on top.
- Bake 11-12 minutes at 350°F.
- Cool for 10-15 minutes on the pan, then transfer to a cooling rack to cool completely.
Nutrition
- Serving Size: 1 cookie
- Calories: 121
- Sugar: 8g
- Sodium: 104mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
Keywords: gluten free, grain-free, paleo, almond flour, healthy, summer, marshmallows, date sweetened, sugar free, chocolate chip
Will all purpose flour work for this recipe?
Should work, just reduce the amount to probably around 1/4 cup!
So yummy! The cookie part has a nice graham cracker taste. I used a chopped up marshmallow since I only had regular size ones but it worked well. I will definitely make these again.
★★★★★
So so happy to hear it Molly!! Appreciate your feedback😊
Wow, these are incredible. I’ve never baked anything with marshmallows before, and these were the perfect way to start! The texture is amazing, and I love the sweetness from the dates. I’ll definitely be making these a lot this summer!
★★★★★
Aren’t they so easy and GOOEY good!? So so happy you dove into marshmallow baking, one of my personal favorite ingredients 🙂
Great recipe! Thanks so much.
So so happy you loved them🤗
I made these with coconut flour and they turned out ah-mazing. So gooey and delicious. The hardest part was waiting for them to cool before eating.
★★★★★
I am so so happy you liked them Kathleen! And good to know they worked with coconut flour too😊
These are delicious, thank you.
The only thing I would say is 1/2 tsp is way too much baking soda. They turn out super airy like cake, the texture is not quite like a chewy chocolate chip cookie. Next time I make this I’ll do 1/4 or 1/8 tsp and let you know how that is.
★★★★★
I’m happy you enjoyed them! Mine weren’t overly fluffy, but of course adjust to your preferences😊
hi this looks delicious, is there something else i can use instead of marshmallows? thanks
★★★★★
Hi Rachel! Hmm I can’t really think of anything similar you could sub for that gooey s’mores effect, but you can just omit them and add some extra chocolate chips😋
Attempted this. Perhaps I have been used to crunchy cookies all this while. This is the first of it’s kind. It’s lovely when it’s freshly out of the oven, slight crunch and gooey from the marshmallow. Next day, it’s totally soft and needed a little help to be baked again. Will definitely try it again, will tweak it but still use the healthy option of dates. Thanks for sharing. ❤️
★★★
Hi Stella! These are definitely a more soft and crispy cookie. Since its the combo of sugar and fat/butter in traditional cookies that creates the crispiness, most any date-sweetened and healthier cookie is going to be on the softer side. Good luck tweaking and thanks for your feedback!
What brand of almond butter do you use in the recipe? Thanks!
Hi Kate! I typically just buy the cheapest storebrand jar that doesn’t have any added sugar, or I order the thrive market brand😊