1-Bowl Vegan S’mores Cookies

20 servings


25 minutes

total time


1 Tbsp flaxseed meal (to make a flax egg)

2 ½ Tbsp water (to make a flax egg)

3/4 cup coconut sugar*

1/2 cup softened vegan butter

1 ¼ cup all-purpose flour

1 tsp baking powder

1/2 tsp sea salt

2/3 cup semi-sweet chocolate chips

1/2 cup 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.


Serving Size

1 cookie


133 kcal

Total Fat

6.2 g

Saturated Fat

4.4 g

Unsaturated Fat

0.13 g

Trans Fat





110 mg

Total Carbohydrate

18.6 g

Dietary Fiber

0.7 g

Total Sugars

11.2 g


1.3 g

20 servings


25 minutes

total time
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