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!
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In a medium bowl, whisk together the dry ingredients.
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In a large bowl, beat the butter and sugars. Add in aquafaba and vanilla and beat until fluffy.
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Add the dry ingredients and mix until combined. Fold in the chocolate chips and mini marshmallows.
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Cover with plastic wrap and place in the fridge for 15 minutes.
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While the dough chills, preheat the oven to 375 degrees farenheit and line a baking sheet with parchment paper.
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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.
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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!
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Bake for 11 minutes. Let them cool on the baking sheet before transfering them to a cooling rack.
Anna
These are delicious! So much yummy! Have you ever frozen the dough before??
The Vegan Harvest
I’m glad you like them! I have not tried freezing the dough before — I think it would be fine, though!
Nat
These sound amazing, thanks for the recipe! I’d love to make them for Christmas. Was wondering if there would be any changes if I sub for regular flour?
The Vegan Harvest
Hi Nat, thank you! My suggestion would be to sub the GF flour and the corn starch for regular flour, but start with 1 1/4 cup and see how the dough comes together and add the other 1/4 cup only if the dough is too wet. You also can omit the xanthan gum. Unfortunately I can’t bake with regular flour so I can’t guarantee it will sub perfectly in my recipes but I hope they turn out!!
Barbara F Anderson
Hi! great fun recipe! what’s aquafaba? never heard of it. What exactly does it do for this recipe and do I need it if I don’t have to worry about gluten? Thank you
The Vegan Harvest
Hi Barbara, sorry for the delayed response! Aquafaba is just a fancy name for the liquid from a can of chickpeas. It’s used as an egg replacer (you can even whip it up like egg whites for meringue!). 3 tbsp of aquafaba is used to replace one egg. If you don’t want to use aquafaba, a flax egg (1 tbsp ground flax + 3 tbsp water) would likely work here!
Tiffany
How many cookies does this recipe yield? Excited to try this!
The Vegan Harvest
Hi Tiffany – I can’t believe I forgot to note that in the recipe! I’m sorry – it’s been awhile since I have made them so I don’t remember. But, I would estimate 18ish? I’m sorry!
I hope you like them, though!
Tiffany
They are amazing! You are a genius!
I got 30 cookies using your snowman method. These cookies prefer an insulated baking sheet.. when I used a regular baking sheet, they were overdone.
Thanks for the great recipe! I followed it to the letter and used Miyoko’s butter.
The Vegan Harvest
I’m glad they turned out! And thank you for the tip about using an insulated baking sheet!
Sorry I was way off on my estimate – but hopefully those 30 cookies will get eaten 🙂 Thanks for following up!!
Rebecca
These taste delicious but unfortunately did not bake well at all for me. I put 8 per large cookie sheet and only one or two per sheet turned out looking like a cookie. The rest were just a mess and I can’t quite figure out why.
The Vegan Harvest
I’m sorry they did not bake well for you! It could be a few things, like if you used a different type of GF flour blend or different kind of GF graham cracker. If you try again, I’d recommend adding a bit more flour and increasing the cooling time in the fridge. Hopefully that helps!
Marlene
Could you please describe what the dough should look like? And also how to know when they are done? My dough was incredibly dry and crumbly. I added just a few teaspoons of plant-based milk just to get it to stick together, but didn’t want to add too much. It was very hard to form the dough into balls. The cookies didn’t spread very much in the oven, and the “snowball” on top stayed in a ball shape. Since they’re so soft, I could really tell when they were done. I’ve added several extra minutes to try to get them to look a little golden like yours do in the photos. I hope they firm up when they cool. I couldn’t find the flour you suggested, so I used King Arthur’s GF Measure for Measure, which my friend with celiac prefers. Thanks!
Marlene
P.S, The cookies firmed up! They are very misshapen and silly looking, but DELICIOUS!
The Vegan Harvest
I’m glad they firmed up! I’m sorry you had trouble with the dough. I’ve never used King Arthur’s GF flour, so I am not sure how well it swaps with the Bob’s. The blend I used in this recipe has a lot of bean flour which absorbs a lot of liquid, so I wonder if that was what happened. I have heard good things about the King Arthur blend though – sadly I haven’t found it where I am!