Rich and chewy vegan Chocolate Marshmallow Cookies are even better than s’mores! Made in 1 bowl, these double chocolate cookies with chocolate chips and vegan marshmallows are soft, gooey, and decadent.
Now, THIS is a gooey cookie! Chocolate chips and stretchy, soft marshmallows make up these super delicious Chocolate Marshmallow Cookies. Marshmallows are the best way to take a double chocolate cookie up a notch while adding a delightful stretch to every bite.
These vegan smores cookies are made with a double chocolate and vegan marshmallow cookie dough. The thick batter comes together in 1 bowl to create an extra gooey cookie that’s soft like a brownie.
There’s so much to love about these marshmallow cookies:
- There’s virtually no mess, unlike traditional smores.
- All you need are 11 ingredients and 1 bowl.
- They’re extra chewy and chocolatey.
- Marshmallows and chocolate are the perfect combo!
Snack on these cookies, my Vegan Smores Cookie Bars, and Rice Krispie Treats with a mug of hot chocolate in hand as you sit by the campfire. It’s all you need for the perfect summer treat.
Are marshmallows vegan?
Normally, no. Most storebought marshmallows contain gelatin which is made from animal ligaments. However, Dandies Mini Vegan Marshmallows and Trader Joe’s vegan marshmallows are just as good, if not better, than the original!
How do you make marshmallow cookies from scratch?
Melt the butter and mix it with the sugar in a large bowl. Stir in the vanilla, flaxseeds, and soy milk.
Sift the dry ingredients into the bowl with the wet ingredients. Stir using a wooden spoon or your hands if it gets too thick. Fold in the chocolate chips and marshmallows to finish.
Scoop out 2 tablespoons of dough at a time and use your hands to roll them into balls. Place them on a prepared baking sheet and flatten them out a bit. Top with a few more chocolate chips or marshmallows and bake.
When the marshmallow cookies are done baking, let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Will the marshmallows melt as they bake?
The vegan marshmallows will soften but not melt as they bake in the oven. Plus, they end up with a nice golden brown toast on the outside, just like real toasted marshmallows. To get them extra golden and a little torched, use a kitchen blow torch to toast the marshmallows on top of the cookies, after they bake. It’s my favorite little kitchen tool!
Tips and substitutions
- Vegan butter – You can swap the butter for refined coconut oil instead.
- Non-dairy milk – You can use almond, cashew, oat, or any plant-based milk you love.
- Graham crackers – Fold in some crushed vegan graham crackers to make this a true smores cookie recipe.
- Almonds – To turn these into rocky road cookies, stir some chopped almonds into the batter.
- Gluten free? Substitute the flour for a gluten free all purpose mix.
- Storing and freezing – Store the cookies in a container at room temperature or freeze them in a sealed bag for up to 3 months.
Want to try more vegan cookies?
- Oatmeal Chocolate Chip Cookies
- Chocolate Peppermint Cookies
- No Bake Cookies
- Ultimate Vegan Chocolate Cookies
Chocolate Marshmallow Cookies
- 1/2 cup vegan butter, melted
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon ground flaxseeds
- 5 tablespoons soy milk
- 1 1/2 cups all purpose flour
- 1/2 cup dutch processed cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup vegan chocolate chunks or chips
- 1 cup mini vegan marshmallows I used Dandies
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Melt the vegan butter, then add to a large bowl with the sugar and mix well with a large spoon. Now stir in the vanilla, flaxseeds and soy milk until well combined.
- Over the bowl with the wet ingredients, sift in the flour, cocoa powder, baking soda and salt. Stir to combine. The dough will be quite thick, so you can use your hands if needed. Now fold in the chocolate chips and marshmallows, leaving some to place on top of the cookies for decoration if you want.
- Scoop about 2 tablespoons of the dough at a time, roll into a ball, then flatten a bit on the baking sheet. They will spread out more as they bake. Decorate the tops with a few more chocolate chips and marshmallows, if desired.
- Bake for about 10 minutes. They will seem too soft, but will firm up as they cool. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- To make the marshmallows really toasty, use a kitchen blow torch to lightly toast them.
- May substitute refined coconut oil for the vegan butter.
- May use any non dairy milk desired.
- Gluten free? Substitute a gluten free all purpose mix.
Oh my gosh, I just made these with the Dandies peppermint flavored mini marshmallows. I used Ener-G Egg Replacer since I didn’t have any flax around and it worked great. So brownie like, I hope they store well because day of is an amazing cookie. I will definitely be making these again!
Hi Samantha. I’m so glad you love the cookies! Flavored marshmallows sound really good in the cookies! Thank you for sharing your terrific feedback!
As everyone else has already mentioned, these are delicious. They are not overpowering with sweetness, like most cookies, but have just the right amount of everything. I added the crushed Graham crackers, like mentioned in your notes, and it gave them an extra delicious crunch. I unfortunately discovered these before trying to eat healthier…they are pretty addictive.
Hi Holly. Thank you for sharing your fabulous feedback about the marshmallow cookies! I’m really glad that you enjoyed them!
These are delicious, very similar to brownies. I found 1 C of chocolate chips was way too many and couldn’t combine them all into the dough. Next time I’ll try 1/2 C. I had the same issue with the marshmallows and will try halving those too next time. The recipe says these make 14 cookies, but mine were very large. I might try 18 next time and see how that goes. Very tasty recipe though!
Hi Sharon. I’m glad you loved the cookies! Thank you for sharing your recipe experience and tips! I appreciate your positive review!
I’ve made these a few times & they’re always delicious! I usually use brown sugar, something other than flax seeds (egg replacer, hemp seeds) and once I used coconut oil when I didn’t have any butter. Probably be even better if I followed the recipe, but it seems very adaptable. No complaints here!
Hi Kate! Thanks for sharing you feedback and ideas! I’m glad you are loving the cookies!
I’ve made these cookies 3 times now! Truly amazing stuff and so easy to make. Thank you, for this recipe.
You are welcome! Thank you for sharing your positive feedack! I’m glad you love the cookies!
This recipe made 2 dozen delicious cookies! They were brownie like and I used mini chips…perfection for my beautiful chocolate loving vegan daughter in law❤️. Thanks Nora
You’re welcome, Donna! I’m so happy to hear that you and your daughter in law loved them!
Have to start by saying your stuff is amazing, everything I have tried turned out amazing. I made these cookies several
Times now and they are dangerously good everyone is asking for more and can’t get enough! I’m wondering how could I make it “diet”/“light” version ? Is it possible to use maple or agave syrup maybe?
Sounds like a wonderful problem to have, Kristina lol! Substituting a liquid sweetener is difficult here, and I haven’t tried it so I’m not sure it will work. You could use coconut sugar, swap the butter for refined coconut oil, or use gluten free all purpose mix instead of the regular flour. That should lighten them up slightly. Hope this helps!
Hi Nora, This is my son’s favorite cookie! He allergic to dairy, eggs & nuts. I’ve made it many times already for friends and family. I love seeing their first bite reaction! Every single time “ oh yum, it’s good! 🙂 I’m wondering why you use flaxseed without water, is it use for binding? Do you know if I can substitute with egg replacer instead?
Thanks May, I’m glad to hear you love the cookies! Yes, flax and water is the egg substitute here, but you can probably use an egg replacer. Hope that helps!
These are absolutely amazing! First time making cookies and my family is hooked 🙂 I love all your stuff and I’m just dying to try all of the receipes. One question how long can these cookies be stored in room temp?
Thanks so much for your wonderful review! The cookies will stay fresh for about 5 days at room temperature.
Made these this afternoon and YUM!!! I made 19 cookies and they are great. Like all of your recipes! Thank you!!
These cookies are absolutely delicious – perfection!
I omitted the chocolate chips because I didn’t have any, created twice as many smaller cookies with the mix, and cooked them for eight and a half minutes. I can’t wait to try more recipes!
Thank you for your wonderful feedback! I’m glad you loved the cookies!
These are SO GOOD. How do you come up with this stuff??? I made these for my non-vegan family who are skeptical of “fake” (vegan) foods, and they said these were the best cookies they’ve ever eaten. Thank you for helping introduce the world to the delicious world of veganism!
I just love creating delicious and easy vegan recipes! Thank you for your kind words, they are encouraging! I am so glad that you and your family enjoyed the cookies! Thank you for sharing your fantastic review and comments!
I made this today, used gluten free flour. Didn’t turn out good. Baked 10 mins… 350f cookies were undone. I followed the instructions…what went wrong? …I do love your recipes and this is the only one that turned out wrong… I’ll try it again. Not with gluten free flour.
I haven’t tested this particular recipe with gluten free flour, but know that results will vary depending on the flour you use. If you used almond flour, that will NOT work. A gluten free all purpose mix, such as King Arthur or Bob’s Red Mill usually work just fine in cookies.
Sooo good and insanely easy. These really popped up so much in the oven and stayed super light and fluffy. I used more like 3/4 cup sugar and it was great. I didn’t have vegan milk so I just used water and it was totally fine.
NOTE: My top rack burned those cookies 🙁 So I’d use the bottom rack next time.
Hi Hannah! Thank you for sharing your great review, comments, and ideas! I’m glad the cookies turned out fantastic for you!
I’m not a big cookie fan but my husband is so I made these for us. Let’s just say I’ve eaten my fair share. Great recipe! Thank you so much for sharing, I’ll definitely be making these again. Super easy and tastes amazing
Hi Steph! Thank you for sharing your great review and comments! I’m so glad you loved the cookies, and thrilled you’ll be making them again! Happy cooking!
These cookies are dangerously good
OMG these cookies are insanely good! I have been thinking about them ALL day after I made them and can’t wait to get home for more of them. I didn’t have enough white sugar so used 1/2 light brown 1/2 white. Had to use cacao (on hand), made them smaller to make 24 cookies and did I mention they are amazing?? Love them, thank you so much for this forever recipe!
I’m so thrilled you love the cookies! Thanks for taking your time to share your review and comments!
These were amazing! I made the recipe exactly as written although I only had full size marshmallows from Trader Joe’s that I cut into smaller pieces which was a labor of love. 10 min. was perfect cook time and they firmed up as you stated they would. These were fast and easy and I’ll definitely make again, everyone loved them!
I’m so glad you loved them! Thanks for taking time to share your review and comments! I hope everyone appreciated your labor of love!
I have never tried a marshmallow cookie and this cookie looks amazing and very delicious and I can’t wait to try it. Thanks a lot for sharing the recipe.
Hi Nora, these cookies look sinfully delicious!! Can I substitute almond milk in place of soy milk?
They are delicious! Yes, you can substitute any non dairy milk! I hope you enjoy the cookies!