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Chocolate S’mores Cookies

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These gluten-free vegan chocolate s’more cookies have double the chocolate thanks to Earth Echo Cacao Bliss. Experience the nostalgia of campfire s’mores in a delightful cookie form in this easy plant-based recipe.

Close shot of chocolate marshmallow cookies resting on a silver grate.

❤️ Why You Will Love This Recipe

A stack of chocolate s'mores cookies resting on a silver grate.

🍫 Earth Echo Cacao Bliss

Earth Echo Cacao Bliss Superfood Elixir Blend makes for a delicious and nutritious way to satisfy your chocolate cravings, minus any harmful ingredients. It is 100% organic and suitable for a large variety of diets. This tasty blend contains additional superfoods like turmeric, lucuma, and MCT oil powder. Additionally, Earth Echo is an eco-conscious company rooted in sustainable practices. Get 15% off now with coupon code: YUM!

A blue bag of Earth Echo Cacao Bliss rests next to some chocolate marshmallow cookies.

🍪 Ingredients and Substitutes


Gluten-free flour: A good gluten-free all-purpose blend with the addition of xanthan gum ensures a delicious texture for these gluten-free s’mores cookies. If you are not gluten-free, you can substitute it with regular all-purpose flour.

Earth Echo Cacao Bliss: Earth Echo Cacao Bliss is a fantastic addition to these cookies as it adds a rich and intense chocolate flavor. Plus, it’s packed with nutrients and antioxidants, making these treats even more indulgent.

Graham Crackers: Crushed graham crackers provide a delightful classic s’more flavor to the cookies. I use my own personal recipe for gluten-free vegan graham crackers, but you can also find them in stores such as Whole Foods, Natural Grocers, and Sprouts.

Baking soda and salt: Baking soda and salt are essential for achieving the perfect texture and balanced flavor in these cookies. Baking soda helps with the rise and salt enhances the overall taste. There are no direct substitutions for baking soda, but you can use gluten-free baking powder if that’s what you have on hand.

Coconut sugar: Coconut sugar is a natural sweetener that adds a subtle caramel-like flavor to these cookies. It complements the chocolate and other ingredients beautifully. Having said that, brown sugar or regular white sugar will also work well.

Agave syrup: Agave syrup acts as a vegan-friendly liquid sweetener in this recipe, providing moisture and a touch of sweetness. If you don’t have agave syrup, you can use maple syrup, brown rice syrup, or any other liquid sweetener of your choice.

Almond extract: Almond extract gives these cookies a lovely hint of nuttiness, enhancing the overall flavor profile. If you aren’t a fan of the flavor of almond extract, you can substitute it with vanilla extract instead.

Butter or oil: The choice between butter or oil in this recipe allows you to customize the cookies based on your dietary preferences. Butter adds richness, while oil provides moisture. For a vegan version, use plant-based butter or coconut oil.

Chocolate chips: Chocolate chips are a must-have in these chocolate s’mores cookies. They melt beautifully and create pockets of gooey chocolate goodness. Use the kind of chocolate you like best!

Mini marshmallows: Mini vegan marshmallows are the crowning glory of these s’mores cookies, adding a delightful chewiness and an authentic s’mores experience. If you can’t find Vegan Marshmallows, you can cut regular-sized marshmallows into smaller pieces. If you are not vegan, feel free to use regular marshmallows instead.

A close shot of gluten free vegan smores cookies bursting with marshmallows.

🥣 How to Make S’mores Cookies

A ceramic bowl with dry cookie ingredients.
A ceramic bowl with dry cookie ingredients and a blue spatula.
Dry and wet cookie ingredients being mixed.
A dark brown cookie batter.
A brown cookie batter topped with mini white marshmallows.
A brown cookie batter topped with mini marshmallows and dark chocolate chips.
Rounds of uncooked cookie batter on parchment paper.
Freshly baked chocolate smores cookies on a silver cooling rack.
  1. Start by preheating the oven and lining a baking sheet with parchment paper.
  2. Mix the dry ingredients thoroughly.
  3. Add the wet ingredients to the dry ingredients, then mix well.
  4. Gently fold in the chocolate chips and marshmallows.
  5. Roll the batter into rounded tablespoons and place them on the prepared baking sheet.
  6. Bake for 12 minutes or until the cookies are firm and the marshmallows are just turning golden.
  7. Allow the cookies to cool completely, about 10 minutes, before serving them.
  8. Enjoy!
A close shot of chocolate cookies bursting with mini marshmallows.

💭 Top Tip

Be certain to allow the cookies to cool and set for at least ten minutes before digging in. Due to the marshmallows and chocolate chips, they will be ooey gooey while still warm, and cooling the cookies ensures they are easier to handle and hold as a cookie. If you don’t mind ooey gooey, by all means, dig in!

A top view of chocolate smores cookies resting on a silver cooling rack.

🗒️ More Delicious Cookie Recipes

Double Chocolate Gingerbread Cookies

Gluten Free Linzer Cookies

Almond Flour Peanut Butter Cookies

Close shot of gluten free s'mores cookies resting on a silver cooling rack.

Gluten Free Vegan Chocolate S’mores Cookies

These gluten-free vegan chocolate s'more cookies have double the chocolate thanks to Earth Echo Cacao Bliss. Experience the nostalgia of campfire s'mores in a delightful cookie form in this easy plant-based recipe.
5 from 49 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 18 cookies
Author: Kristen Wood

Ingredients

  • 1 ¼ cup gluten-free all-purpose flour use a blend that contains xanthan gum
  • ½ cup Earth Echo Cacao Bliss
  • ¼ cup gluten-free vegan graham crackers finely crushed
  • ¼ cup coconut sugar or other granulated sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup agave syrup or other liquid sweetener
  • ½ cup melted butter or oil plant-based butter, regular butter or coconut oil work well
  • 1 teaspoon almond extract or vanilla extract if you are not a fan of almond
  • ¾ cup vegan mini marshmallows
  • ½ cup chocolate chips of choice

Instructions

  • Preheat the oven to 350℉. Line a baking sheet with parchment paper and set it aside.
  • In a large mixing bowl, combine the flour, Earth Echo Cacao Bliss, crushed graham crackers, sugar, baking soda and salt. Mix well.
  • To the mixed dry ingredients, add the agave syrup, butter or oil, and almond extract.
  • Mix the wet ingredients into the dry ingredients until everything is smoothly combined and you have a nice chocolate-colored batter.
  • Add the marshmallows and chocolate chips to the batter and gently fold in until incorporated.
  • Scoop rounded tablespoons of batter onto the prepared baking sheet, keeping one inch between each cookie.
  • Bake for 12 minutes or until the edges of the cookies are firm and the marshmallows are beginning to look toasty. Bake the cookies in batches if necessary.
  • Allow the cookies to rest for at least 10 minutes before serving.
  • Enjoy!

Notes

Use code YUM for 15% off Earth Echo Products!
If you are not gluten-free or vegan, you can use conventional flour, marshmallows, and butter if you prefer!

Nutrition

Serving: 1cookie | Calories: 155kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 157mg | Potassium: 70mg | Fiber: 2g | Sugar: 10g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

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