S'mores Chocolate Chip Cookies (Vegan Recipe)
These s’mores chocolate chip cookies are the best ones you will find. They’re insane tasty out of this world yummy! Oil free, naturally protein rich, nut free, with a gluten free option, plant-based, and healthyish! Best s’mores cookies I’ve tried in my life.
I call these healthyish because let’s face it, marshmallows are pure sugar, but these are definitely healthier than any other s’mores cookie recipe I could find.
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I used to do market research for a living, so I can assure you this recipe is not out there (yet). I used organic tahini and even some chickpea flour, but no one could tell!
They pair amazingly with a good cup of tea or coffee. This is definitely not a light cookie, and while this recipe calls for 8 large cookies, you could instead make 16 small ones if you prefer.
Still not so bad though, only 168 cal/cookie!
Healthy S'mores Vegan Chocolate Chip Cookies
Most of us love a good chocolate chip cookie, right? My initial intention with this recipe was to create a new chocolate chip cookie recipe, but then I thought I’d make them with a twist, and it worked! Adding some vegan marshmallows was a win and reminded me of so many camping trips!
I managed to squeeze in some chickpea flour for extra nutrition and protein, and used tahini instead of oil - both great ingredients for vegan recipes! These are gooey, filing, and a bit sweeter than my typical recipe but so worth the calories.
Most s’mores cookies include graham crackers but I decided not to use them here since I couldn’t find a healthy vegan version. I will have to create one soon!
I love this cookie because it’s:
Healthier than most s’mores cookie recipes I’ve seen.
Super quick and easy to make.
Naturally protein rich due to the addition of chickpea and whole wheat flour.
Tasty. A total people pleaser.
Got no animal products since I follow a plant based diet.
Ingredients
Chickpea flour
Whole wheat flour
Tahini
Maple syrup
Plant-based milk
Dark chocolate chips
Marshmallows
Vanilla extract
Baking powder
Don’t worry, you don’t taste the chickpea flour. The flavors of the vegan marshmallows, the chocolate and a touch of vanilla flavor dominate this little delight. If you want to increase the protein content, I suggest using lupini flour instead of chickpea flour.
Gluten free option: You can use GF oat flour instead of whole wheat flour.
Sweetener: While I use maple syrup for this recipe, a good quality agave would also work. If you use regular sugar, coconut sugar, or brown sugar, you will need to add a bit extra plant based milk to compensate for the lack of liquid.
Marshmallows: This recipe has vegan marshmallows. I found them at Whole Foods in Chicago, and they were the perfect gooey marshmallow for this recipe. Trader Joe’s has a vegan option too.
Instead of tahini, you could use peanut butter, or sunflower seed butter if you need to keep it nut free.
How to Make Delicious S’Mores Chocolate Chip Cookies?
You need a large bowl and the oven.
In a bowl, mix all the ingredients but the marshmallows with a spoon.
Form a ball inside the bowl and leave it in the freezer until cold.
One at a time, scoop out each cookie using an ice cream scoop.
Press your thumb into the middle of the batter to form a divot in each cookie and insert half marshmallow.
Roll the edges up a bit, remove the cookie ball from the scooper, and roll the edges a bit more to cover most of the marshmallow. Place the cookies on a cookie sheet with parchment paper.
Preheat the oven to 325°F (163°C) and bake for 10-12 minutes (or until the edges are a little bit golden brown), but the center remains gooey.
Let them cool in a wire rack and enjoy.
This Vegan S’mores Cookie Is
Nut free
Egg-free
Dairy-free (without butter)
Healthier than most s’mores chocolate chip cookie recipes I’ve seen
Oil free
Easy to make
Amazing as dessert or snack
Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.
Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation and #veggielation because I would love to see your take on this recipe!
Thanks!!!
S’mores Chocolate Chip Cookies
These s’mores chocolate chip cookies are the best ones you will find. They’re insane tasty out of this world yummy! Oil free, naturally protein rich, nut free, with a gluten free option, plant-based, and healthyish! Best s’mores cookies I’ve tried in my life.
I call these healthyish because let’s face it, marshmallows are pure sugar, but these are definitely healthier than any other s’mores cookie recipe I could find.
Ingredients (US Customary)
- 1/2 cup whole wheat flour (or oat flour for GF)
- 1/2 cup chickpea flour
- 4 tbsp maple syrup
- 1/3 cup dark chocolate chips
- 4 marshmallows, cut in halves (8 pieces)
- 3 tbsp unsweetened plant-based milk, plus more if needed
- 2 tbsp tahini
- 1/4 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Ingredients (Metric)
- 76 grs whole wheat flour (or oat flour for GF)
- 60 grs chickpea flour
- 4 tbsp maple syrup
- 50 grs dark chocolate chips
- 4 marshmallows, cut in halves (8 pieces)
- 3 tbsp unsweetened plant-based milk, plus more if needed
- 2 tbsp tahini
- 1/4 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- In a bowl, mix all the ingredients but the vegan marshmallows with a spoon.
- Form one big ball of batter inside the bowl and leave it in the freezer until cold (aprox. 12-15 minutes) or one hour in the fridge (or even overnight if you make them in advance!).
- Scoop out each cookie using an ice cream cookie scoop. This recipe makes 8 large cookies.
- Press your thumb into the middle of the batter to form a divot in each cookie and insert 1/2 marshmallow.
- Roll the edges up a bit, remove the cookie ball from the scooper, and roll the edges a bit more to cover most of the marshmallow. Place the cookies on a cookie sheet lined with parchment paper.
- Preheat the oven to 325°F (163°C) and bake for 10-12 minutes (or until the edges are a little bit golden brown), but the center remains gooey.
- Let them cool and enjoy.
Notes
Chickpea flour replacements: lupini flour would be a great replacement if you want to increase the protein content. Otherwise you can just use whole wheat flour.
Gluten free option: you can use GF oat flour instead of whole wheat flour.
Sweetener: while I use maple syrup for this recipe, a good quality agave would also work.
Marshmallows: I use vegan marshmallows in this recipe, I found them at Whole Foods in Chicago, and they work just fine for this recipe.
Plant-based milk: I used organic unsweetened soy milk, but any unsweetened plant-based milk would work ok.
Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!
Nutrition Facts
Serving Size: 1 cookie
Servings: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 168 | ||
| % Daily Value* | ||
| Total Fat 5g | 8% | |
| Saturated Fat 1.1g | 6.11% | |
| Total Carbohydrates 29g | 12% | |
| Fiber 3g | 11% | |
| Sugar 14g | 35% | |
| Protein 4g | 5% | |
*Values are based on a 2000 calorie diet.
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