Vegan S’Mores Cookies
Have you tried Crumbl Cookies yet? If you live in Canada, there’s a pretty good chance that you haven’t.
Crumbl is an American chain, and they make and sell these huge, gourmet cookies. I have a Nexus card and that facilitates me being able to cross the border quickly and easily. The border itself is about an hour from my house, near White Rock, which is where my dad is, so I’m out there all the time anyway.
I’ll often just zip over the border to stock up on Trader Joe’s (which we also do not have in Canada), and about an hour’s drive from the border is Burlington, and in Burlington is a Crumbl Cookies.
They just recently, however, opened up a location in Coquitlam, just a little less than an hour from my house. Hooray!
Here’s what I love about Crumbl: the cookies are huge, they have rotating flavours, they’re very creative and oh yeah, they’re delicious! What I don’t love: they aren’t vegan, and they’re not cheap.
Michael and I were recently in America (to get his Nexus card renewed) and while there, we of course stopped at Crumbl. One of the options that week was a s’mores cookie and it gave me inspiration to try to recreate my own vegan S’mores Cookies.
The trickiest bit of this recipe is finding vegan marshmallows. Here in Canada, we have a brand called Dandies that you can get at almost all grocery stores these days. I ended up grabbing a package of the Trader Joe’s ones when we were down there. Vegan graham crackers can also be a challenge, but there’s an Edmonton-based brand called Kinnikinnick that makes them, or you can just do what I do and use Biscoff (which are available everywhere).
If you really want to put these Vegan S’mores Cookies over the top, drizzle them with a little melted chocolate and sprinkle with additional graham cracker crumbs at the end.
Vegan S'more Cookies
Equipment
- stand mixer with paddle attachment OR
- hand-held mixer
Ingredients
- 1 cup vegan butter (I like Becel) room temp
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1 1/2 tsp vanilla extract
- 2 tbsp non dairy milk I use oat
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp cornstarch
- 2 cups all purpose flour
- 1 cup oat flour
- 100 grams good quality dark vegan chocolate roughly chopped
- 10 vegan graham crackers or biscoff cookies roughly crushed
- 10 large vegan marshmallows
for the garnish (optional)
- 1/4 cup good quality vegan dark chocolate
- 1 tsp melted coconut oil
- 2 vegan graham crackers or biscoff cookies crushed into fine crumbs
Instructions
- In your stand mixer, place the butter and whip it with the paddle attachment on medium speed for a few minutes.
- Add the sugars and whip it again on medium speed for another few minutes. Scrape down the sides and whip it again, briefly.
- Add the non dairy milk and vanilla, and stir (lowest speed) to combine.
- Add the salt, baking soda, cornstarch, flour and oat flour, and slowly combine.
- Remove the bowl from the stand mixer and fold in the dark chocolate and the graham cracker pieces.
- Cover the bowl and place in the refrigerator for 30 minutes.
- Preheat oven to 350 degrees.
- Scoop the cookies out into 1/4 cup balls (I like to use my big cookie scoop for this) and flatten them slightly onto the cookie sheet. They will not grow or expand significantly. Top each cookie with a half of a marshmallow.
- Bake in preheated 350 degree oven for about 12 minutes, or until the edges are golden brown.
- Remove from oven and allow to cool for 5 minutes on the tray, then remove to a wire rack to cool completely.
To make the garnish
- Place a small to medium-sized pan filled with an inch or two of water over medium high heat and bring to a boil. Place a heat-proof larger bowl over top of the water and turn it down to a medium simmer. In the bowl, place your chocolate and allow it to melt. You could also do this in the microwave, but you have to be very careful not to burn it.
- Once the chocolate is melted fully, stir in the coconut oil. You may need to add a few drops more to get it to the right consistency. You want it to be flowy, but not too drippy.
- Place your cookies on a wire rack overtop of a rimmed baking sheet, and drizzle the chocolate all over them. Finish by sprinkling with the graham cracker crumbs.
- This recipe freezes well. Store in an airtight container on the counter for up to 5 days.