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1 Bowl Vegan S’mores Cookies










I wasn’t going to share a new recipe today as we’ve rolled out a few this week, but I was craving a new cookie and my mind instantly went to.. S’mores! Believe it or not you can find now 3 different versions of this cookie on EDS. One a more traditional variety, a second one that’s comprised of chickpea flour (actually really good) and this one which is my absolute favorite.. 


a 1 Bowl Vegan S’mores Cookie!


When it comes to baking I’m enamored with the 1 bowl concepts as it just makes for a seamless cleanup. If it’s less hassle and less dishes, I’m all about it. To date we’ve done perhaps over 20 1 bowl concepts and they’ll keep coming as they are just too easy! 


When it comes to cookies, I love S’mores! I typically gravitate towards less sweet concepts, things with notes of cinnamon and vanilla and could even pass on chocolate at times (true story). However, there is just something about this concept that’s nostalgic and keeps you coming back for more. That being said, it was easy to decide the next best vegan cookie recipe, it had to be S’mores!



What’s great about this cookie? Everything! It’s quick, easy, affordable, packed with stevia sweetened chocolate making it contain less sugar that other varieties, doesn’t require beating of butter or sugar, doesn’t even contain a flax egg, can easily be made in bulk, is perfect for any season, and my approach prevents you from burning your marshmallows!



If you love all things S’mores, you have to try this seamless recipe for 1 Bowl Vegan S’mores Cookies!!









Why this recipe is great: 





Packed with stevia sweetened chocolate

Requires just 1 bowl

You don’t have to beat butter or sugar

Don’t even need a flax egg! 

Buttery soft






















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1 Bowl Vegan S’mores Cookies

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  • Author: Gabrielle
  • Total Time: 0 hours
  • Yield: 7-10 cookies 1x


Units Scale



  1. In a large bowl, whisk together the sugar, brown sugar, salt, and melted coconut oil  until combined.
  2. Whisk in room temp non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
  4. Fold in 1/2 of the dark chocolate, vegan marshmallows and graham crackers into the dough saving the rest to place on the outside of the dough before baking
  5. Cover and chill the dough in the fridge for 1 – 2hrs.
  6. Preheat oven to 350°F (180°C).
  7. Make 1 ice cream scoop of batter and press the additional chips and graham cracker pieces onto the outside of the dough. Place on a baking sheet lined with parchment paper.
  8. Bake for 10 minutes, remove from heat and place the other half of the marshmallows onto the cookies, bake for an additional 3 minutes or until cookies just begin to brown on the edges. Allow to cool for 10-15, then place on cooling rack to fully cool.


  • Prep Time: 1hr+
  • Cook Time: 13 mins







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