My obsession with marshmallows is peaking with these gluten-free, vegan s’mores cookies! Soft chocolate chip cookies smothered in vegan ganache and stuffed with marshmallows, honestly what could be better? These cookie sandwiches are morish to the max, highly addictive and overloaded with ooey-gooey marshmallowy goodness. Did I mention I was obsessed?
I’ve combined the salted chocolate chip cookie recipe (with a few alterations) and the vegan ganache recipe to make these life-giving treats. But you could make them with any of the cookie recipes on the blog. If you prefer your s’mores with triple the chocolate try the hazelnut chocolate chip cookies or these hobnobs if you want them to have a healthy-er vibe.
Questions about the recipe? Or did something go wrong with your vegan s’mores cookies? I’ve included all the recipe notes at the bottom of the page with the hope of improving your experience here at blue border. If you found this useful, I’d love your support on Instagram, click here to follow.
For the cookies
- 115g vegan butter or margarine
- 125g light muscovado sugar
- 2 Tbsp. non-dairy milk
- 1 tsp. vanilla extract
- 210g gluten-free flour, all-purpose
- ½ tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. xanthan
- ¼ tsp. fine sea salt
- 100g non-dairy chocolate chips or roughly chopped chocolate bar
- ½ recipe of vegan ganache
- 200g vegan marshmallows
In a large bowl cream together the butter and sugar until fluffy and pale in colour. Add the milk and vanilla extract and beat again to combine.
In a separate bowl sift the flour, baking powder, baking soda, xanthan gum and salt. Toss the chocolate with the flour to lightly coat. Use a baking spatula to fold the flour mixture through the creamed butter and mix until a dough forms.
Divide the cookie dough into balls 30-35g approx. and place in the fridge for 30 minutes.
Preheat the oven to 160C and line a couple of baking trays with parchment paper.
Place the balls of cookies dough on the baking trays making sure they are well spaced apart. Bake the cookies for 20-22mins, baking one tray of cookies at a time.
Allow the cookies to completely before removing from the tray.
Lay your marshmallows out on an oven tray and use a kitchen blow torch to toast them on one side. Alternatively, turn your grill on high and toast under the grill but keep a very close eye on them.
Cover the bottoms of the cookies with a thick layer of ganache, arrange the toasted marshmallows on half the cookie bottoms and top with the remaining cookies to make sandwiches.
NOTES: Vegan S'mores Cookies
Why are these baked at 160C?
In general gluten-free bakes are baked at a lower oven temperature. Low and slow baking helps with the development of structure in the absence of gluten, prevents crumbling and stops your bakes from drying out.
What GF flour do you use?
I use Dove’s Farm gluten-free flour and love the way it performs.
If you’re in the US try Bob’s Red Mill One for One gluten-free flour or King Arthurs all-purpose gluten-free flour.
Do I have to use xanthan gum?
Yes – see ‘Why are my gluten-free cookies falling apart?’
Can I replace the ganache with melted chocolate?
As dark chocolate is usually the easiest to find vegan, I wouldn’t recommend it. Dark chocolate sets very hard and disrupts the satisfying texture of these cookies. Try using a vegan chocolate spread or if you can find vegan milk chocolate that might work.
Troubleshooting - did something go wrong with your bake?
Why are my gluten-free cookies falling apart?
You left out the xanthan gum. In this recipe (and many others) xanthan gum is standing in for gluten and eggs as a binder, without it, GF bakes tend to crumble. If you’re opposed to xanthan gum you can try a flax egg but note that I haven’t tried the recipe with a binder other than xanthan gum.
You didn’t let them cool completely before removing them from the tray. Gluten-free cookies are more fragile than their gluten-containing counterparts. Allowing them to cool on the tray, allows them to fully set. If you skip this step you may find they completely crumble when moved.
Why are my gluten-free cookies gritty?
Rice flour is to blame for a gritty texture. Try using a different all-purpose GF flour or make your own mix. I like this recipe for gluten-free flour by Minimalist Baker and even better make this recipe with superfine brown and white rice flour.
Why did my cookies spread so much in the oven?
You skipped the fridge step. Gluten-free cookie dough should always go in the fridge before baking as they tend to spread excessively in the oven.
In these small bakes, the butter/marg will melt quickly and without gluten to hold them back you can end up with one giant cookie instead of one dozen. The overnight fridge step in this recipe helps to solidify the source of fat and temper spreading.
This time in the fridge will also soften the flour and help prevent grittiness in cookies.