• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

ZardyPlants

  • Home
  • Vegan & Oil-free Recipes
    • Cheezes
    • Breakfasts
    • Soups
    • Salads
    • Snacks & Apps
    • Entrees
    • Dips & Sauces
    • Ingredients
    • Desserts
    • Gluten Free
  • Shop
    • Recipe Books
    • Products I Use
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Vegan and Oil-free Recipes
  • Free Cookbook with Signup!
  • Plant-Based Jewish Recipes
  • Shop
  • Contact
  • About
Ă—

Home » Vegan and Oil-free Recipes

Vegan Smores Cookie Bake

Published: Sep 10, 2020 · Modified: Mar 29, 2021 by 💚 Liz

Share with friends!

Jump to Recipe

Rich, chocolaty, and delicious, this easy Vegan Smores Cookie Bake is a fantastic twist on a classic dessert. We stuffed vegan smores inside this delicious cookie vessel and topped it with MORE chocolate--or is that s’more chocolate?

Skip to the Recipe!

This post may contain affiliate links. See our disclosure policy for details.

Hey Internet, sorry for that pun (no I’m not) but I had to. It’s chocolate, marshmallow, and graham cracker all stuffed inside a giant soft chocolate chip cookie shell! Does it get any better than that?

This vegan cookie cake is the most impressive and delicious but it’s secretly super simple! All you have to do is make one batch of cookie dough and layer it with smores elements to create almost like a smores lasagna, but better.

Sorry, sugar high. 

Anyway, this probably seems a little weird, coming from a vegan and plant based blog. I’m supposed to be all about healthy food, right?

Well, sure, but we all need to have some sweets sometimes, and I’m a firm believer in not feeling guilty about food and eating what my body is asking for.

And today, it was asking for chocolate.

Sidebar: I’ve actually had the best results with weight loss on a vegan diet when NOT denying myself the foods I crave. I eat a sensible portion, and don’t let it ruin my day or week of healthy eating. This is a lifelong change, so I try to think about it as making positive decisions, and sometimes those include chocolate.

I digress.

My recipe actually features these crazy awesome homemade vegan graham crackers I made so they’re kind of ridiculously good. 

You can just use store bought vegan graham crackers to make this super fast and easy.

This easy dessert *almost* as fast as my regular vegan smores recipe, but it’s even better (debatable), so I highly recommend you try it.

Let’s dive into this gooey deliciousness.

What You’ll Need

Remember to check out the substitutions section below if you need to sub out any ingredients.

Starting with the cookie shell, because, wow, this is the most complex part of the recipe and it’s honestly not bad at all.

For the dry ingredients, you’ll need flour, baking soda, and salt.

For the wet ingredients, you’ll need canned coconut cream (it’s the thick part of canned coconut milk, and canned coconut cream generally has more of it than canned coconut milk) OR vegan butter.

You’ll also need organic brown sugar and organic cane sugar for the ultimate crisp on the outside, soft on the inside cookie.

Oh, and chocolate, of course. The cookie dough is even better with vegan chocolate chips mixed in. Some of my favorite chocolate chips brands are Hu Kitchen, Enjoy Life, and Lily's.

Now for the smores-y parts.

Like I mentioned above, I used homemade vegan graham crackers, but you don’t have to. I definitely think they taste way better, and they’re super crunchy and awesome, but you don’t need to.

Several brands make graham crackers that happened to be vegan. I actually first made this recipe using Annie’s Snickerdoodle Bunnies crackers and it turned out pretty darn amazing.

I only made the graham crackers from scratch because I love challenging myself, and I’d never made crackers before. Actually they turned out totally delicious and easy!

ANYWAY.

Moving onto… um… more chocolate…

Any vegan dark or milk chocolate bars will work. Again, I like Hu Kitchen, but there are several brands out there that make vegan dark chocolate, and even a few that make vegan milk chocolate, such as Enjoy Life!

Finally, marshmallows! I LOVE the Dandies vegan marshmallows. They melt awesome, they brown, and they honestly just taste like the marshmallows I grew up eating on special occasions. I used their full size marshmallows inside the vegan cookie cake and the mini ones on top.

What Substitutions Can I Make?

Flour

This Vegan Smores Cookie Bake should work great with other flours including whole wheat or spelt (add a little more coconut cream or vegan butter).

If you cannot have gluten, try a cup for cup flour. I love King Arthur Measure for Measure Gluten-Free Flour and Bob’s Red Mill 1:1 Gluten-Free Flour. Oat flour may also work, but you might need a bit more baking soda. Remember to sub out the graham crackers for a gluten-free option, too (you could try making my homemade vegan graham crackers with a 1:1 flour substitute and it should work).

Coconut Cream or Vegan Butter

I always sub coconut cream for vegan butter. Coconut cream is the thick stuff from a can of coconut milk, or you can buy a can of coconut cream which has more of the thick stuff than just regular canned coconut milk.

If vegan butter is more your thing, you can totally use that here. I recommend Miyoko’s or Earth Balance--I’ve baked with them before and they work well.

However, if you don’t want to use coconut cream OR vegan butter, you could try substituting canned pumpkin (oooh pumpkin smores!) or unsweetened applesauce. It won’t be as fluffy but it probably will still work and will certainly taste good.

Organic Cane Sugar or Organic Light Brown Sugar

First of all, can you use non-organic? Sure but they may not be vegan. This is because some sugars are processed using animal bone char, and companies don’t legally need to disclose this on their packaging.

So if you’re vegan, make sure to buy organic.

Second, the combination of these two sugars makes the perfect soft yet crispy cookie shell, but you can totally just use one or the other.

Other sugars, like coconut sugar, should work well, too.

Chocolate

Would it be smores without chocolate? Maybe. But I don’t wanna find out.

For the chocolate chips, any dairy-free chocolate chips or chunks will work. I LOVE Hu Kitchen (honestly some of the best chocolate I’ve ever had, but other brands will work if you can’t find Hu Kitchen. 

Brands I’ve used and liked: Enjoy Life chocolate chips, Lily’s, Target’s Simply Balanced brand (for real, they’re accidentally vegan! Just double-check your package to make sure nothing changed), and Trader Joe’s semi sweet chocolate chips.

For the bar chocolate for the smores part, again, I like Hu Kitchen’s bar chocolate, but there are lots of vegan dark chocolate bars out there, just look over the ingredients. There are even a few vegan milk chocolate brands out there!

Get 15% off sitewide for Hu Kitchen with coupon code AFFILIATE15

Marshmallows

OMG Marshmallows.

I highly, highly, highly recommend Dandies vegan marshmallows. But Trader Joe’s also sells vegan marshmallows and they’re definitely the next best thing.

If you can’t find, or don’t want to use marshmallows, I’d just say skip it. Not sure what you could replace that amazingness with!

Tips for Making an Epic Vegan Smores Cookie Bake

  • It’s easiest to think of this dessert in sections. The cookie dough section, the assembly section, and the baking section. They’re all super easy, and you can just work in one section at a time.
  • Start with the cookie dough: in your stand mixer or a large bowl with a strong spoon, mix together the coconut cream or vegan butter and sugars until they’re well combined.
  • Add the dry ingredients slowly while mixing. Mix until you have a thick dough that is not super sticky. If you need to add a touch more flour, do so--and if it’s too crumbly or dry, add a touch more coconut cream or vegan butter.
  • Mix through the chocolate chips and guess what, we are done with section 1!
  • Any kind of baking dish should work for this next step. I used a deep 9 inch square baking dish, but a pie dish or a cast iron (11 inch, probably) skillet should work. I did not grease my baking dish but if you use cast iron, you probably should.
  • To assemble, first lay down a generous third of the cookie dough into a baking dish. Press down the dough till you have an even layer that covers the bottom.
  • Lay out your marshmallows in even rows or haphazardly, but I would leave some gaps in between them so you have little pockets of marshmallows (or a full layer might be totally delicious, IDK).
  • Place the chocolate pieces on top of each marshmallow. I cut mine into pieces that contained 2 “pieces” of chocolate, but if you do just one each you will probably have less of a chocolaty mess on your hands. I happen to like chocolate messes, so I did 2.
  • Finally, use the rest of the cookie dough to cover the chocolate and marshmallows. 
  • It may be a little tough to keep the chocolate on the marshmallow while you spread the cookie dough. I like to rip off a hunk of dough, flatten it between my hands, and spread it over the chocolate and marshmallow like a blanket. Then just press all the edges together.
  • If you want, press extra chocolate and mini marshmallows or (or diced marshmallows) into the top and bake!
  • I like to bake it until the tops of the marshmallows have just started to brown, because it means they’re gooey--yum.

How to Serve and Store

I recommend just serving as is, but if you want to be extra decadent, add a scoop of vegan ice cream on top. Especially when it’s still warm and it melts the ice cream a little bit… Contain the drool, Liz.

Okay, but does it keep?

Absolutely! Cover it and store up to 5 days. I recommend warming just a touch before eating, but you do you. 

If you live in a humid area like Florida (I used to live there, so I remember what hot and humid weather can do to food), I’d store this in the fridge. It’s even good cold!

You can also freeze it in a freezer safe container for up to 3 months.

More Epic Vegan Desserts

Like amazing vegan desserts just like my Vegan Smores Cookie Bake? Me too.

It’s funny, I never liked dessert that much (except ice cream) until I went vegan. Or was it when I figured out how to bake them myself?

Nonetheless, not trying to toot my own horn, but these vegan dessert recipes are AMAZING and you should totally try one (or them all):

  • Matcha Pound Cake
  • Soft No Chill Chocolate Chip Cookies
  • Coconut Cake
  • Apple Cake
  • Chocolate Chip Scones
  • Carrot Cake
  • Coconut Almond Butter Cookies

Anything Else?

As always, I hope you love this recipe–I know I do and so does Mr. Zardyplants. We keep making these over and over again. 

This vegan smores cookie bake is:

  • Gooey
  • Chocolaty
  • Sweet
  • Cozy
  • Crispy
  • And the perfect dessert for kids and adults!

Let me know in the comments below if you make this recipe or tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)

Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!

<3 Liz

Save this for later on Pinterest!

Follow me on Social Media!

  • Facebook
  • Instagram
  • Pinterest
Follow my blog with Bloglovin
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baking tray with s'mores bake

Vegan Smores Cookie Bake


★★★★★

5 from 6 reviews

  • Author: Liz Madsen
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

Rich, chocolaty, and delicious, this easy Vegan Smores Cookie Bake is a fantastic twist on a classic dessert.


Ingredients

Scale

Cookie part

  • 2.5 cups flour (see note 1)
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup organic light brown sugar (see note 2)
  • ÂĽ cup organic cane sugar (see note 2)
  • 1 cup coconut cream or vegan butter (see note 3)
  • 1 cup vegan chocolate chips (see note 4)

Smores part

  • 9 vegan marshmallows (I use Dandies )
  • â…“ cup vegan graham crackers (see note 5)
  • 3 oz vegan chocolate bar(s) (see note 6)

Instructions

  1. Preheat: Preheat the oven to 375 degrees F (or 190 degrees C).
  2. Make Cookie Dough: In a stand mixer or a large bowl with a strong spoon, mix together the coconut cream or vegan butter and sugars until they’re well combined. Add the dry ingredients slowly while mixing. Mix until you have a thick dough that is not super sticky. If too moist, add a pinch more flour. Iff too dry, add a touch more coconut cream or vegan butter. Mix through the chocolate chips.
  3. Assemble: First lay down a generous third of the cookie dough into a baking dish. Press down the dough till you have an even layer that covers the bottom. Lay out marshmallows in even rows or haphazardly. Place the chocolate pieces on top of each marshmallow. Use the rest of the cookie dough to cover the chocolate and marshmallows. 
  4. It may be a little tough to keep the chocolate on the marshmallow while you spread the cookie dough. I like to rip off a hunk of dough, flatten it between my hands, and spread it over the chocolate and marshmallow like a blanket. Then just press all the edges together. If you want, press extra chocolate and mini marshmallows or (or diced marshmallows) into the top.
  5. Bake: Place the baking dish uncovered in the oven and bake for about 20 minutes. I like to bake it until the tops of the mini marshmallows on top have lightly browned, but you do you.
  6. Serve: Serve warm, not too hot (ouch), with optional scoop of vegan ice cream.
  7. Store: Unless in humid climate, this should be fine on the counter, covered, for up to 5 days. If worried, it does great in an airtight container in the fridge too. It even tastes good cold, or you can warm it up. It also freezes well in a freezer safe container up to 3 months.

Notes

  • Note 1: This recipe should work great with other flours including whole wheat or spelt (add a little more coconut cream or vegan butter). If you cannot have gluten, try a cup for cup flour. I love King Arthur Measure for Measure Gluten-Free Flour and Bob’s Red Mill 1:1 Gluten-Free Flour. Oat flour may also work, but you might need a bit more baking soda.
  • Note 2: The combination of these two sugars makes the perfect soft yet crispy cookie shell, but you can totally just use one or the other. Other sugars, like coconut sugar, should work well, too.
  • Note 3: Coconut cream is the thick stuff from a can of coconut milk, or you can buy a can of coconut cream which has more of the thick stuff than just regular canned coconut milk. If vegan butter is more your thing, you can totally use that here. I recommend Miyoko’s or Earth Balance. If you don’t want to use coconut cream OR vegan butter, you could try substituting canned pumpkin (oooh pumpkin smores!) or unsweetened applesauce. It won’t be as fluffy but it probably will still work and will certainly taste good.
  • Note 4: For the chocolate chips, any dairy-free chocolate chips or chunks will work, such as Hu Kitchen, Enjoy Life chocolate chips, Lily’s, Target’s Simply Balanced brand (for real, they’re accidentally vegan! Just double-check your package to make sure nothing changed), and Trader Joe’s semi sweet chocolate chips.
  • Note 5: I used homemade vegan graham crackers, but you don’t have to. I definitely think they taste way better, and they’re super crunchy and awesome, but you don’t need to. Several brands make graham crackers that happened to be vegan. I actually first made this recipe using Annie’s Snickerdoodle Bunnies crackers and it turned out pretty darn amazing.
  • Note 6: For the bar chocolate for the smores part, again, I like Hu Kitchen’s bar chocolate, but there are lots of vegan dark chocolate bars out there, just look over the ingredients. There are even a few vegan milk chocolate brands out there!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: American

Keywords: Vegan, Oil-Free, Nut-Free, Soy-Free, Can Be Gluten-Free, Vegan Smores Cookie Bake, Vegan Cookie Cake

Did you make this recipe?

Share a photo and tag us @zardyplants — we can't wait to see what you've made!


Click Here to Sign Up for my Newsletter and Never Miss a Recipe!

« Vegan Goulash (American)
Vegan Mushroom Gravy (Oil-Free!) »

Share with friends!

Filed Under: Desserts, Vegan and Oil-free Recipes, Vegan Baking

Follow us on Social Media

  • Facebook
  • Instagram
  • Pinterest

You May Also Like:

Air Fryer Gnocchi

Garlic Risotto

Vegan Sausage Pasta

See More

Reader Interactions

Comments

  1. Taleen | Just As Tasty

    September 10, 2020 at 10:48 pm

    Okay, this looks UNREAL. And I love that it's vegan!

    ★★★★★

    Reply
  2. Magali

    September 11, 2020 at 4:05 am

    Easy to follow recipe. These s’mores look so delicious. I will try soon. Pinned!

    ★★★★★

    Reply
  3. Amy

    September 11, 2020 at 6:55 am

    We absolutely love s'mores and this recipe was out of this world! Loved the tip about thinking about working in sections as that definitely made it easier for my daughter and I to work through the recipe. It was gold!

    ★★★★★

    Reply
  4. Kay

    September 11, 2020 at 7:14 am

    How can something so NAUGHTY be SO NICE!
    Amazing recipe my daughter and I love it!
    I can't lose this recipe it will be used again and again!

    ★★★★★

    Reply
  5. Rita Glosser

    September 11, 2020 at 11:26 am

    Omg, this is brilliant! And SO easy--don't even have to get the counter dirty. Can't wait to make this. Your recipes are fabulous.

    ★★★★★

    Reply
  6. Amanda Marie Boyle

    September 11, 2020 at 11:34 am

    Thank you! I bet my vegetarian nieces and nephews will love it.

    ★★★★★

    Reply
  7. SUSAN

    September 16, 2020 at 4:35 am

    Since canned coconut cream is labeled in ounces, not cups, how many ounces would one cup of coconut cream be?

    Reply
    • đź’š Liz

      September 16, 2020 at 2:30 pm

      8 oz should work.

      Reply
      • SUSAN GORDON

        September 17, 2020 at 8:01 pm

        Thanks!

        Reply
  8. SUSAN

    September 17, 2020 at 10:45 pm

    While in the middle of making this, I realized that the recipe does not mention what to do with the graham crackers. I did not want to stop and have to go look up this recipe, online, so I just put them under the marshmallows. When they were baked and I could come back to the recipe, I saw that I had not missed anything, but that you really did not mention what to do with them. From the photo, which I did not have with me when I was making them, I see I put them in the right place.

    But, the most important thing is that they came out very well. They are so rich, however, that I think I will freeze them and take one piece out at a time when I have a craving.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

About Liz

Paul and Liz holding a small black dog standing in front of Lake Michigan
Plant-based Nutrition Certificate Badge

Hi, I'm Liz!

I develop whole food plant based vegan recipes that are oil-free, (mostly) gluten-free, easy, healthy, and budget-friendly. My husband and I created Zardyplants to share our fun, delicious food with the world. But what does the name Zardyplants even mean?

Read More

Get our Free e-book and Never Miss a Recipe!

Cover for a free vegan ebook

Our Most Popular Recipes

Bowl of vegan dumpling soup

Vegan Stew with Dumplings

Vegan Garlic Noodles in a bowl

Vegan Garlic Noodles

A cracker cutting into soft vegan brie

Vegan Brie

Hand holding a vegan philly cheesesteak

Vegan Philly Cheesesteak

Vegan Gluten-free Teriyaki Cauliflower Wings piled in a bowl

Vegan Gluten-free Teriyaki Cauliflower Wings

Categories

  • Breakfasts
  • Cheezes
  • Compilations
  • Desserts
  • Dips & Sauces
  • Drink
  • Entrees
  • Gluten Free
  • Holiday
  • Ingredients
  • Lifestyle
  • Meat Alternatives
  • Quick Meals
  • Salads
  • Sides
  • Snacks & Apps
  • Soups
  • Uncategorized
  • Vegan 101
  • Vegan and Oil-free Recipes
  • Vegan Baking

Legal

  • Disclaimer
  • Privacy Policy
  • Terms and Conditions

Copyright © 2023 ZardyPlants on the Foodie Pro Theme

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
Cookie SettingsAccept All
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT

Disclaimer - Terms and Conditions - Privacy Policy