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!
- 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
- 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!
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