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Baking tray with s'mores bake

Vegan Smores Cookie Bake

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


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



Cookie part

  • 2.5 cups flour (see note 1)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup organic light brown sugar (see note 2)
  • 1/4 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 )
  • 1/3 cup vegan graham crackers (see note 5)
  • 3 oz vegan chocolate bar(s) (see note 6)


  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.


  • 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