marshmallow cookies

These Hot Cocoa Cookies are stuffed with a double dose of chocolate and fluffy marshmallows. They&#39;re the perfect cookies to share with loved ones this holiday season! Vegan, Gluten-Free option.

Vegan Hot Cocoa Cookies

flaxseed

water

vegan butter (softened to room temperature)

cane sugar

brown sugar

vanilla extract

all purpose flour

cocoa powder

cornstarch

baking soda

salt

chocolate bar or chocolate chips (divided)

Prep: Preheat the oven to 350F and grease or line a baking sheet with parchment paper. Combine the ground flax with the water in a small bowl and mix well; let sit for 5 minutes, to thicken.

Cream the Butter: Add the butter, brown sugar, and cane sugar to a large bowl and use a hand mixer (or bowl of a stand mixer) to cream them together until smooth, 2 to 3 minutes. Add the thickened flax seed and vanilla to the butter mixture. Mix again until combined.

Make the Dough: Add the flour to the mixing bowl and sift the cocoa powder on top to prevent clumps. Add in cornstarch, baking soda, and salt to the bowl and mix well with a spatula. Add 1/2 cup of the chopped chocolate to the bowl and fold into the dough.

Roll: Divide the dough into 12 equal balls, roughly 3 tablespoons each. Place each cookie dough ball 2” apart on the baking sheet, then top with the remaining 1/4 cup (~40 g) of chocolate, pressing it into the top of the ball slightly so it sticks. Do not flatten the cookies on the baking sheet as they will spread when they cook.

Bake: Bake for 7 minutes, until the cookies have spread and are puffy. Remove the cookies from the oven and quickly press in 3-4 mini marshmallows per cookie; it’s ok if they flatten slightly as you decorate. Return the cookies to the oven and bake for an additional 2 minutes, to set the marshmallows.

Cool: Remove the cookies from the oven and let sit on the baking sheet for 10 to 15 minutes, to allow them to set. Use a spatula to transfer the cookies to a wire rack and let them cool completely (or enjoy warm!)

Serve &amp; Store: Let the chocolate fully cool and solidify before storing. Store cookies in an airtight container at room temperature for up to 4 days, or in the freezer for up to one month.

Melty chocolate and gooey marshmallows collide in these EPIC vegan s’mores cookies. Optionally gluten-free and made in 1 bowl in just 25 minutes!

1-Bowl Vegan S’mores Cookies

Tbsp flaxseed meal ((to make a flax egg))

½ Tbsp water ((to make a flax egg))

coconut sugar*

vegan butter

all-purpose flour

tsp baking powder

tsp sea salt

semi-sweet chocolate chips

mini vegan marshmallows

Preheat your oven to 350 degrees F (176 C) and line two baking sheets with parchment paper. Set aside.

To a medium mixing bowl, add the flaxseed meal and water. Set aside for 5 minutes to let gel (this is your “flax egg”). Next, add the coconut sugar and vegan butter and beat with an electric mixer (or a whisk and some elbow grease) until light and fluffy, about 1 minute.

Add in the all-purpose flour (or gluten-free flour blend), baking powder, and sea salt and mix on medium-low until fully incorporated. Fold in the chocolate chips and mini marshmallows.

Use a ~1 ½ Tbsp cookie scoop (we like this one) to scoop out your cookies and place them 2 inches apart on your baking sheets. Top each cookie with 1-2 extra mini marshmallows and gently press them into the dough (they get slightly brown in the oven, just like the marshmallow in the perfect s’more!).

Bake on the center rack for 10-12 minutes, until the edges are golden brown and the marshmallows are lightly browned. Let cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool further. Enjoy warm or cooled.

Store leftovers in an airtight container for up to 3-4 days at room temperature. You can store scooped dough for up to 1 month in the freezer.

Made these tonight and they are officially my family’s favorite cookie! We only needed them to be non-dairy, not fully vegan, so I subbed an egg for the flaxseed. Followed everything else exactly as written. They are fluffy, gooey with a hint of graham cracker taste. Will make these again (and again!)

So gooey and good!! I was out of coconut sugar so I subbed light brown sugar. I also added about 1/4 cup of chopped pecans because my husband insists on having some sort of nut in his cookie. I love the texture and how magically the cookies give a graham cracker, smore taste! Thank you as always for your wonderful recipes. We also made your spicy garlicky sesame tofu dish for dinner tonight as well. AMAZING.

I was so excited to try this recipe, but it just didn't work for me.  Overall, these were dry, which would have been ok, but the flavor was just not very good.  The vegan chocolate chips (Enjoy Life) didn't melt, and there was a slight bitter taste from the coconut sugar.  I followed the recipe exactly, weighing the ingredients, and with only one substitution: I used 3 Tablespoons of aquafaba instead of the flaxseed "egg".  Oh well.

These cookies are currently on repeat in our house more than I care to admit. We just made them for a dinner party, too, and everyone loved them! Easy enough to throw together last minute when you have an attack of the sweet tooth if you keep the ingredients on hand. The crispy crunch of the toasted marshmallows with the melty gooeyness of the chocolate chips makes for such a delicious combo, and the toasty, caramel nuttiness of the coconut sugar surprisingly adds that graham cracker-like taste.

I tried with date sugar since I don't have coconut and they were great, though they took much longer to bake. Tried a second time with regular sugar and ended up not as good and took a long time to bake...honestly may just be an issue with my oven. But just wanted to share that date sugar works well.

I made a batch of these to share with friends at a Halloween party and they were gone within minutes! I made them with the maple flavored Dandies that were available for Fall and it made for a delicious Fall cookie. I'm sure it's also delightful with plain marshmallows, but I highly recommend trying it with the maple ones if you get the chance.

I will definitely make them again when I'm not sharing, so I get to eat more than one. Thanks for another great recipe!

I ate all of these within two days. The marshmallows on top were fabulous and the cookies stayed chewy even when stored in the freezer. I think my chocolate chip to marshmallow ratio was off since I used mini dandies and Trader Joe’s chocolate chips. Would love to make these again, but I can’t trust myself with a full batch. Cookies are on the smaller side.

Wow and yum! I’ve made this twice in the last week. So easy and foolproof. I always do 2-3 marshmallows on top and broil them for a little to get that toasted marshmallow taste. Thank you!

I LOVE this recipe. I've probably made it like 4 times in the past couple of months. The chocolate/marshmallow ratio is perfect. And I had never tried using coconut sugar before, but glad I decided to buy it for this as it really does lend a different and delicious flavour.
I think there's an instruction missing on when to add the flax egg though - I forget last time and didn't realize until I was wondering why my mixture was so dry.

Hello!! I made this a few weeks ago for the office and it was a big hit! There's a handful of people with dietary restrictions so I wanted to have something we could all enjoy and found this recipe. 

I made the following changes to include those with nut allergies (and also limited ingredients) - cassava flour and using coconut oil instead of miyoko's or other vegan butter options (because of the use of nut products or made in a facility with nuts), as well as some extra water and oil - see below!

For my first ever try at vegan/gluten-free/nut-free baking I was pretty nervous, but the recipe was straightforward and went well! The only issue I had was that the dough was very crumbly and hard (I had refrigerated it for 30 minutes), so I added some water and extra oil to the mix and slowly kneaded it until it was fully incorporated and "dough-esque". 

Another thing I want to mention that for me (and my alternatives), the cookies didn't spread out so I baked it for 10 minutes, "flattened" it gently with my tablespoon, and baked for another 10 minutes before removing and letting cool.

Even though it wasn't picture perfect, for a first attempt, it was an amazing recipe that I will definitely be saving and using in the future! Thank you so much for sharing &lt;3

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Vegan Hot Cocoa Cookies

1-Bowl Vegan S’mores Cookies

Top 2 marshmallow cookies recipes from across the web

The most viewed marshmallow cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Hot Cocoa Cookies

1-Bowl Vegan S’mores Cookies

The most viewed marshmallow cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine