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  • Writer's pictureMessy Vegan Baker

Vegan S’mores Cookies

I’m back fellow humans! I know I took a very long break, but the chaos has semi settled and I’m ready to bake again!

A few days ago, I wanted to make some vegan chocolate chip cookies because they sounded good and I wanted to bake. But I didn’t want to bake for too long. (Ya know the feeling?) Anyways, I decided to make them fancier by adding in some Trader Joe’s Vegan Almond Milk Chocolate Bar pieces and some of their vegan marshmallows. I had just put the bowl of dough in the fridge and realized I never put any Grahm Crackers in the dough. But I didn’t really want to mix them in because I figured they would probably be soggy or add a weird crunch.

Then, the most magical thing happened. I looked over to one of my cabinets, and I saw it. The holly grail. The best answer to my problem any baker could have asked for. Trader Joe’s accidentally vegan Cookie Butter!

And that’s when it hit me. Why add Grahm Crackers when you could just make the dough itself taste like a Grahm cracker? So,I remade the dough with a little twist. I substituted the cookie butter for the eggs, added some cinnamon, and wa-la! Vegan S’mores Cookies! And yes, they are AMAZING! And perfect for summer!

Thank you for listening to my story. Now here’s the recipe.





1 c softened vegan butter (I used Earth Balance)

3/4 c granulated sugar

3/4 c brown sugar

1/2 c Trader Joe’s Cookie Butter*

1 tsp vanilla

2 c flour

3/4 tsp salt

3/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon (optional)

~1/2 c chocolate chips

1 bar chopped Trader Joe’s Almond Milk Chocolate Bar (optional)

~1/2 bag chopped Trader Joe’s Vegan Marshmallows

1 - 2 tsp non-dairy milk (optional)


*You can also substitute the cookie butter with Biscoff Cookie Spread


  1. Place the butter in a mixing bowl or stand mixer and beat for about a minute until it’s slightly

  2. Add in the granulated sugar and the brown sugar and mix until it’s a creamy homogenous mixture

  3. Mix in the cookie butter until it’s well combined

  4. Add in the vanilla and cinnamon until they’re well incorporated

  5. Stop the mixer, and add the flour, baking soda, baking powder, and salt and mix on the lowest setting until the dough is JUST combined

  6. If your dough is slightly dry and crumbly, add in the non-dairy milk a teaspoon at a time until it sticks together but isn’t wet

  7. Fold in the chocolate chips, chopped chocolate if using, and vegan marshmallows until just combined

  8. Chill the dough for about 30 minutes in the fridge

  9. Pre heat your oven to 375 degrees F

  10. Scoop your cookie dough onto an ungreased baking sheet and bake for 12 - 15 minutes or until the edges are golden brown

  11. Let the cookies cool for 5-10 minutes

  12. Keep in an airtight container for up to a few weeks

  13. Enjoy!

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