Nothing screams “summer dessert” like s’mores! These dairy free s’mores cookies let you bring this campfire specialty indoors. The secret ingredient? Dehydrated marshmallow bits!
Our family LOVES s’mores. Because we are classy, we set up our little fire pit in the driveway throughout the summer, roasting hot dogs and making s’mores with dairy free chocolate. But real s’mores are SO MESSY. My kids end up with chocolate and marshmallow in places I didn’t know they could go. #welcometoourlife
Enter these dairy free s’mores cookies! Bake these up and enjoy that campfire taste without the fuss and mess. These are a dairy and egg free version of a recipe from Mel’s Kitchen Cafe, and her tip of using dehydrated marshmallow bits instead of mini marshmallows changed my life. No more marshmallows melting away to nothing in the oven!
I find dehydrated marshmallow bits at our local bulk foods store, but you can usually find them in the regular grocery store with the rest of the marshmallows. If you’re familiar with the tiny marshmallow bits in hot cocoa packets, these are the same thing! But they’re dairy and egg free, which is awesome for our family. DO NOT use regular miniature marshmallows, they are not the same! Regular mini marshmallows will melt away to nothing in the oven, leaving behind only pockets of sadness.
This is not a fussy cookie recipe. Simply cream the sugars and shortening together, add the vanilla and cornstarch slurry, then mix in the dry ingredients, the chocolate chips, and the marshmallows. No need to chill the dough, you can bake the cookies right away! I used a fairly small cookie scoop and got 5 dozen cookies. Because smaller cookies = I can eat more cookies. #sorrynotsorry If you make them larger, you’ll get about 3 dozen.
Make Dairy Free S’mores Cookies Allergy Friendly for You!
As written, this recipe is dairy free, egg free, and peanut/tree nut free. I used Enjoy Life dark chocolate chips, which are Top 9 allergen free. I’ve successfully used Crisco and Spectrum shortening, and also Earth Balance baking sticks in these cookies. Check the ingredients to make sure they’re safe for your family! I hope to test these someday with gluten free flour and graham crackers…if you do so, let me know how it goes! These cookies are not fully vegan because my graham crackers contained honey and the marshmallow bits contain gelatin.
Leave a comment if you made these or have any questions! Share your creations on social media by tagging @coffeetableeats on Instagram or using the hashtag #coffeetableeats!
Dairy Free S'mores Cookies
Campfire s'mores flavor without the hassle and mess! Free from dairy, eggs, and nuts, these are a safe bet for your whole family. Make a large batch then freeze for next time you have a cookie craving!
Ingredients
- 3/4 c. shortening or vegan margarine
- 1 c. light brown sugar, lightly packed
- 1/3 c. granulated sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 6 Tbsp. water
- 2 Tbsp. cornstarch
- 2 tsp. vanilla extract
- 1 3/4 c. all-purpose flour
- 1 c. graham cracker crumbs
- 1 (9oz.) bag vegan dark chocolate chips (I use Enjoy Life)
- 1 c. dehydrated marshmallow bits
Instructions
- Preheat your oven to 350 degrees Fahrenheit, and line two cookie sheets with either parchment paper or silicone baking mats.
- In the bowl of your stand mixer (or a large mixing bowl with a hand mixer), cream shortening, both sugars, baking soda, and salt on medium speed for 2-3 minutes or until light and fluffy. You can also do this by hand with a whisk, but a mixer saves your forearm.
- Combine water and cornstarch in a small bowl and stir until the cornstarch is dissolved in the water. Stir in the vanilla extract, then add the mixture to the creamed sugar and shortening. Mix again on medium speed until fully incorporated, about 1-2 minutes.
- Add the flour and graham cracker crumbs into the bowl. Mix on low speed until the dry ingredients are mostly incorporated, but there are still a few streaks of dry flour. Add in the chocolate chips and marsmallow bits, then mix again on low until fully combined. If you're making these by hand, you will need a wooden spoon or spatula to stir for this last part.
- Scoop out one tablespoon-sized balls and place 12 on a single baking sheet, evenly spaced (if you make bigger cookies, you will yield fewer cookies). Bake in your preheated oven for 10-13 minutes, or until the cookie tops are lightly browned and firm to the touch, but not completely hard. In my oven with convection using silicone mats, I need 10 minutes for my dark nonstick cookie sheet and 11 minutes for my lighter air bake cookie sheet.
- Remove cookies from the oven, and cool on the cookie sheet for 3-4 minutes or until slightly set. Scoop the cookies off the sheet with a small spatula and place on a wire rack to cool completely. These cookies are delicious warm, when the chocolate chips are still gooey, but the graham flavor is slightly more pronounced the next day. Store on the counter in an airtight container for 3-4 days, or freeze in a container with wax paper between the layers for 2-3 months.
Notes
To make graham cracker crumbs, place graham cracker sheets in a blender and pulverize into tiny crumbs that look like sand or whole wheat flour. You will need almost an entire sleeve of graham crackers to get 1 cup of crumbs.
I have successfuly made this recipe with both shortening and vegan margarine. Use whatever you prefer, or what fits your allergies!
Nutrition Information:
Yield: 60 Serving Size: 1 Amount Per Serving: Calories: 68Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 49mgCarbohydrates: 9gFiber: 0gSugar: 5gProtein: 1gNutrition facts may vary based on the ingredients, swaps, and products used.