Vegan S'mores Cookie Bake

Indulge in this delightful Vegan S'mores Cookie Bake filled with melted chocolate, toasted marshmallows, and crispy graham crackers, all in one easy dish.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

Dry Ingredients

2.5 cups flour See note 1
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup organic light brown sugar See note 2
1/4 cup organic cane sugar See note 2

Wet Ingredients

1 cup coconut cream or vegan butter See note 3

Mix-ins

1 cup vegan chocolate chips See note 4
9 vegan marshmallows (I use Dandies)
1/3 cup vegan graham crackers See note 5
3 oz vegan chocolate bar(s) See note 6

Method

Preparation

Preheat the oven to 375 degrees F (or 190 degrees C).
In a stand mixer or a large bowl, mix the coconut cream or vegan butter with the sugars until combined.
Gradually add the dry ingredients while mixing until you form a thick dough (not too sticky). If it’s too moist, sprinkle in a pinch more flour; if dry, add a touch more coconut cream or butter.
Mix in the chocolate chips until evenly distributed.
For the base, layer a generous third of the cookie dough in a baking dish and press down evenly.
Arrange the marshmallows in even rows on top, then place the chocolate pieces over them.
Sprinkle the graham cracker pieces on top of the chocolate.
Cover with the remaining cookie dough and press down on the edges to seal everything in.
Bake uncovered in the oven for about 20 minutes.

Serving

Enjoy warm, and pair with a scoop of vegan ice cream for extra indulgence.

Storing

Store covered at room temperature for up to 5 days or in the fridge if you are worried.

Notes

Experiment with flours, sugar choices, marshmallow options, and chocolate varieties for different twists. You can also add bananas or walnuts for a delightful change.