Today I am excited to share with you my latest creation – Vegan Copycat Chocolate Chip S’mores Crumbl Cookies! These cookies are a perfect blend of crunchy and chewy, with a deliciously gooey center filled with melted chocolate and marshmallows. And the best part? They’re completely vegan!
If you’ve never had Crumbl Cookies before, you’re missing out! They’re known for their giant, decadent cookies with unique flavors and toppings. Their Chocolate Chip S’mores cookie is a fan favorite, and I’m thrilled to have created a vegan version that tastes just as amazing as the original. Leon more about the famous Crumble Cookies and what makes them unique here!
Why You’ll Love These Cookies:
- They’re vegan: These cookies are completely vegan, which means they’re free from any animal products. Whether you’re vegan or not, these cookies are a delicious and cruelty-free treat that everyone can enjoy.
- A unique twist on a classic cookie: The addition of vegan mini marshmallows and graham cracker crumbs takes these cookies to the next level. You’ll get all the flavors of a classic s’mores in each bite, but in a delicious and chewy cookie form.
- Easy to make: These cookies come together quickly and easily, so you can satisfy your sweet tooth in no time. Plus, they’re perfect for making with kids or as a fun baking project with friends.
- Great for any occasion: Whether you’re looking for a sweet treat to enjoy with your morning coffee or want to bring a dessert to a party, these cookies are a great option. They’re sure to impress any crowd with their unique flavors and giant size.
- Perfect for sharing: These cookies are big enough to share with a friend or loved one. Cut them in half for a cute and delicious treat to enjoy together.
Key Ingredients:
To make these delicious Vegan Copycat Chocolate Chip S’mores Crumbl Cookies, you’ll need:
- Vegan margarine – I prefer to bake these vegan chocolate chip cookies with vegan margarine by the brand Becel. It’s a soft tub margarine and is lighter and fluffier than classic vegan buttery sticks. If you use vegan butter from brands like Earth Balance or softened coconut oil, I recommend adding 1-2 extra tablespoons of plant-based milk because these butters have less moisture than soft margarine.
- Vegan marshmallows – I picked up the maple flavoured “Dandies” at my local health food store, but the brand is becoming more popular in some supermarket chains. Wait until nearly baked to add a marshmallow topping, or have them crystallize and brown by adding them in before baking!
- Brown sugar – My favorite brand to use is Redpath, but any brown sugar will work. For best results, lightly pack it into your measuring cup before creaming with the butter.
- Flour – I have only made these cookies using classic all-purpose flour. Some readers had success using gluten-free flour blends but I have personally not tested it myself and cannot say how similar the results will be. If you’d like to experiment, feel free to, but know that it can drastically change the end cookies.
- Graham cracker dust – I’ve had trouble finding a purely vegan graham cracker in the past, and they’re not often found at your local supermarket. But I have a hack! All you need to do is take some of the extra cookie dough leftover (About 3 tablespoons without chocolate chips), and thinly spread it on some parchment paper with the cookies. When it comes out of the oven, it should be browned and crunchy. Crumble the cookie to dust and sprinkle on the crumbl cookie for topping!
- Chocolate chips – I used to use Costco’s chocolate chip cookies, but they have since changed the formula to include dairy. Instead, use any dark chocolate chips or dairy-free milk chocolate chips you can find. A popular vegan brand is Enjoy Life. If needed, you can also substitute a chopped chocolate bar or your favorite chocolate chunks.
WATCH THE VIDEO HERE
How to make chocolate chip s’mores crumbl cookies:
- Start off by creaming the vegan margarine and brown sugar together. You can do this using a wooden spoon, but an electric hand mixer will make this process fast and easy. Mix in a large bowl until the butter and sugar mixture is light and fluffy.
- Add non-dairy milk and vanilla extract. Mix again to combine using an electric hand mixer or wooden spoon.
- Combine the dry ingredients. In a separate medium bowl, whisk the flour, baking soda, baking powder and flaky sea salt together. Make sure to do this well to evenly disperse the baking soda and baking powder. This will help the cookies rise evenly.
- Add the dry ingredients into the wet ingredients. I like to do this in two sections. First, add half of the flour mixture in and mix until it is well combined. Then add the other half and repeat the process until a cookie dough forms. The dough should be fluffier than the average chocolate chip cookie due to the extra flour added.
- Mix in chocolate chips. I typically use 1/3 cup, but you can use up to 1/2 cup if you love your cookies with extra chocolate.
- Roll the cookie dough into individual balls. I recommend making them about 2 tablespoons in size. You can scoop the dough using a regular spoon or cookie scoop. It does not have to be perfect, but try to make them roughly the same in size. Once rolled, pull the ball apart into two equal parts, turn both on their side with the raw edges facing up and gently stick them back together. This will give the appearance of a more textured cookie on top much like the Crumbl cookies.
- Bake. Place the cookie dough balls on a non-stick baking sheet and transfer to the oven to bake for 9-11 minutes, or until puffy. No parchment paper is needed – the cookies will come off of the baking sheet easily! If you’d like the cookies and marshmallows to be more browned, broil in the oven for around 1-2 extra minutes!
- Cool slightly then enjoy. Allow the baked cookies to cool slightly on the baking sheet, then transfer them to a wire rack to complete cooling. You’ll notice when they first come out of the oven, they are quite puffy but as they cool they deflate and become the perfect chewy consistency. I highly recommend enjoying a few vegan chocolate chip cookies while warm with a glass of your favorite almond milk or oat milk.
Tips and Tricks:
- For best results, make sure your vegan butter is at room temperature before starting. This will ensure that it creams together with the sugar properly.
- Don’t overmix the dough! You want it to be just combined, so that the cookies turn out chewy and delicious.
- If you can’t find vegan mini marshmallows, you can cut regular vegan marshmallows into smaller pieces.
- If you’re feeling extra indulgent, you can drizzle some melted vegan chocolate on top of the cooled cookies for an extra chocolatey twist.
Frequently asked questions
Q: Are these cookies really vegan?
A: Yes, these cookies are completely vegan! We used vegan butter, and vegan chocolate chips and marshmallows to create a delicious vegan version of the original Chocolate Chip S’mores Crumbl Cookies.
Q: Can I use regular eggs instead of flax eggs?
A: If you’re not vegan, you can certainly use regular eggs instead of flax eggs. However, the recipe will no longer be vegan.
Q: Can I make these cookies gluten-free?
A: Unfortunately, this recipe has not been tested with gluten-free flour. You can try substituting the all-purpose flour with a gluten-free flour blend, but we cannot guarantee the same delicious results.
Q: Where can I find vegan mini marshmallows?
A: Many health food stores carry vegan mini marshmallows, or you can order them online. If you can’t find them, you can cut regular vegan marshmallows into smaller pieces.
Q: How long do these cookies keep?
A: These cookies will keep for about a week in an airtight container at room temperature. You can also freeze them for up to three months.
Q: Can I make these cookies smaller?
A: Absolutely! You can use a smaller cookie scoop or spoon to make smaller cookies. Just be sure to adjust the baking time accordingly.
Q: Can I leave out the graham cracker crumbs?
A: While the graham cracker crumbs add a delicious s’mores flavor, you can certainly leave them out if you prefer. Just make sure to press the toppings lightly onto the dough so they stick.
Similar Vegan Cookies Recipes to Try Next
- Easy Vegan Oreo Chocolate Chip Cookies
- Chewy Coconut Oatmeal Chocolate Chunk Cookies
- Chocolate-Dipped Almond Butter Cookies
- Cinnamon White-Chocolate Butter Pecan Cookies
- Soft Batch Pumpkin Chocolate Chip Cookies
S’mores Crumbl Cookies Recipe (Vegan copycat!)
- Total Time: 22
- Yield: 4 large cookies
Description
Vegan Copycat Chocolate Chip S’mores Crumbl Cookies! These cookies are a perfect blend of crunchy and chewy, with a deliciously gooey center filled with melted chocolate and marshmallows. And the best part? They’re completely vegan!
Ingredients
- 1/2 cup vegan margarine, vegan butter or coconut oil (SEE NOTE*)
- 1 cup brown sugar
- 1/3 cup non-dairy milk (like almond or soy)
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of salt (about 1/4 tsp)
- 1/3 to 1/2 cup dairy-free chocolate chips
- 12–15 mini marshmallows (or 4 large marshmallows)
- 3–4 tbsp of vegan chocolate syrup
Instructions
- preheat oven to 350 F (SEE NOTE**)
- In a mixing bowl, cream together vegan margarine and brown sugar. Add almond milk and vanilla and stir to combine.
- In a separate bowl, whisk together flour, baking soda, baking powder and salt.
- Add dry mixture to wet in two parts, stirring to form a dough. set aside approximately 3 tbsp of dough and spread thinly on a baking sheet to brown for crumbling on top of the cookie.
- Add chocolate chips to the dough and stir to combine.
- Use an ice cream scoop size of dough and roll into balls. Rip each ball in half turning the raw sides upwards before gently sticking back together for a crumbly textured top. place on a cookie sheet next to the thinly spread cookie dough. Bake 9-11 minutes or until golden. Bake on broil for extra 1-2 minutes if you want the cookies and marshmallows to be more browned.
- Let cool a few minutes and crush up the flattened hard cookie to a crumble. Sprinkle on top of the cookie and add vegan chocolate sauce before devouring!
Notes
I use soft tub margarine for my cookies (Becel brand- the vegan one). If you are using vegan butter or coconut oil I suggest adding an extra tbsp or two of the plant-based milk because they will have less moisture than a soft tub margarine. I notice that my cookies always flatten out nicely, but some of you have had trouble with the cooking not spreading and I think it is just due to your fat having less moisture! I hope this helps. 🙂
I started baking them at 375 F and this helps them get more golden brown and slightly crispy on the outside. Baking at 350 F results in chewier cookies that are lighter in colour and take a little longer to cook)
- Prep Time: 10
- Cook Time: 12
When do we add the marshmallows?
Add on top of dough right before baking 🙂
Best cookies ever, loved by non-vegans who have no clue!!
★★★★★
so glad you loved them! They’re my absolute favourite right now!