Is there anything better than a campfire? I don’t think so. I have so many memories of sitting by a campfire, making s’mores. Here in Winnipeg, just because it’s winter doesn’t mean there aren’t outdoor campfires! But, if you don’t have access to a campfire to make some s’mores, these Vegan Gluten-Free S’mores Cookies have it all!
Vegan Gluten-Free S’mores Cookies
When I say these cookies have it all, I really mean it. They are:
-Crunchy on the edges
-Soft in the middle
-and chewy all over (thanks to the marshmallows!)
Just look at them! They have that golden graham cracker look and the marshmallows even get that browned, roasted on an open fire look!
What are in these Vegan Gluten-Free S’mores Cookies?
These cookies are packed with:
- GF/Vegan Graham Cracker Crumbs
- Mini marshmallows – I used Dandie’s, which are both vegan and gluten-free!
- Chocolate Chips
… and then your usual cookie suspects!
I prefer the Bob’s All Purpose GF Flour (not the 1-1 blend). I find the 1-1 can be a bit sandy. The bean flour in the All Purpose blend adds a really nice texture to cookies.
If you try a different kind of gluten-free flour, check if it has xanthan gum. If it does, don’t add what is indicated in the recipe. Please note that I only use the Bob’s All Purpose, so I cannot guarantee how these will turn out with a different blend.
The Snowman Method!
I’ve definitely seen this technique recommended in several other recipes — but I am not sure if anyone has every called it the snowman method! What is it, you might ask?
The snowman method is a way to prepare your cookie dough before baking. If you look at the image below, it’s essentially one ball of cookie dough topped with another, smaller, ball of cookie dough.
This helps the cookie get a little crispy on the edges while maintaining some softness in the centre. It also just makes them look really pretty when they’re baked!
I hope you like this recipe as much as I do (and my partner, who ate the majority of them!)
Bonus points if you use these cookies instead of graham crackers for actual s’mores!! Please send me a picture if you do!
Looking for more vegan and gluten-free cookies?
- Crispy Oatmeal Cookies
- Chocolate Crinkle Cookies
- Jumbo Bakery Style Cookies
- Oatmeal Date Sandwich Cookies
- 1/2 cup vegan butter, room temperature (I used Melt)
- 1/2 cup lightly packed brown sugar
- 1/2 cup white sugar
- 3 tbsp aquafaba
- 1 tsp vanilla extract
- 1 1/4 cup Bob's All Purpose GF Flour (the red bag)
- 1/4 cup corn starch
- 3/4 cup graham cracker crumbs, vegan + gluten-free
- 1 tsp xanthan gum
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 cup chocolate chip cookies
- 1 cup vegan gf mini marsmallows, I used Dandies!
In a medium bowl, whisk together the dry ingredients.
In a large bowl, beat the butter and sugars. Add in aquafaba and vanilla and beat until fluffy.
Add the dry ingredients and mix until combined. Fold in the chocolate chips and mini marshmallows.
Cover with plastic wrap and place in the fridge for 15 minutes.
While the dough chills, preheat the oven to 375 degrees farenheit and line a baking sheet with parchment paper.
Take 1 tbsp of the cookie dough and roll into a ball. Roll another tsp of dough and place it on top of the bigger ball. See blog post above for a photo. Do not flatten the cookies.
These cookies spread, so bake 6-8 cookies at a time, depending on the size of your oven/baking sheet. Give them lots of room!
Bake for 11 minutes. Let them cool on the baking sheet before transfering them to a cooling rack.