Vegan S’mores Oatmeal Cookies

If you know me, you probably already know that summer is not my favorite season. I am always ready for cooler days, cozy baking, and all the fall and winter flavors that come with them. Still, there is one classic summer treat that is impossible to ignore: s’mores. Gooey marshmallows, melted chocolate, and graham crackers are about as nostalgic and summery as dessert gets, so these vegan s’mores oatmeal cookies felt like the perfect way to enjoy that flavor before the season ends.

These cookies bring together everything people love about a campfire s’more, but in a soft, chewy oatmeal cookie. They have rolled oats for texture, crushed graham crackers for that signature s’mores flavor, warm cinnamon, brown sugar, vegan marshmallows, and dark chocolate chunks. The result is a simple plant-based dessert that tastes familiar, comforting, and just a little bit playful.

I started playing around with s’mores-inspired desserts after finding vegan marshmallows that were easy to use and delicious. Marshmallows can make such a difference in a recipe like this because they toast beautifully under the broiler and add that gooey, sweet finish that makes s’mores so memorable. Paired with oatmeal cookies, they create a dessert that feels like a cross between a childhood oatmeal cream pie and a summer campfire treat.

What I love most about this recipe is how easy it is. There is no complicated technique, no fancy equipment required, and no need to make anything look perfect. You mix the dry ingredients, cream the vegan butter and sugars, add the flax eggs, chill the dough, bake the cookies until they are just slightly underdone, then top them with marshmallows and broil until golden. A few dark chocolate chunks on top finish everything off beautifully.

The key is to avoid overbaking the cookies during the first bake. Since they go back into the oven under the broiler, they should come out still soft in the center. This helps them stay chewy instead of turning dry. After the marshmallows are added, they only need a minute or two under the broiler, so keep a close eye on them. Marshmallows can go from perfectly toasted to too dark very quickly.

These vegan s’mores oatmeal cookies are soft, chewy, lightly spiced, and not overly sweet. The oats make them hearty, the graham crackers add a subtle crunch and flavor, and the melted chocolate balances the toasted marshmallow topping. They are the kind of cookies that are hard to stop eating after just one, especially while the chocolate is still soft and the marshmallow is warm.

This plant-based cookie recipe is perfect for anyone who loves classic s’mores but wants something a little easier to serve and share. They are great for summer gatherings, casual baking days, or anytime you want a vegan dessert with chocolate, marshmallows, oats, and graham cracker flavor all in one bite.

Ingredients

2 C. rolled oats

3/4 C. all-purpose flour

3/4 C. crushed graham crackers

1/2 tsp. baking soda

1/2 tsp. baking powder

1 tsp. cinnamon

1 tsp. salt

1/2 C. vegan butter

1/2 C. brown sugar

1/4 C. white sugar

2 flax eggs (2 Tbsp. flax meal + 3 Tbsp. water = 1 egg)

2 Tbsp. almond milk

1 tsp. vanilla

12 vegan marshmallows

Dark chocolate chunks

Directions

1. In a small mixing bowl, combine the rolled oats, all-purpose flour, crushed graham crackers, baking soda, baking powder, cinnamon, and salt. Stir well and set aside.

2. In a large mixing bowl or the bowl of a stand mixer, cream the vegan butter, brown sugar, and white sugar together until smooth and well combined.

3. Add the flax eggs, almond milk, and vanilla to the butter and sugar mixture. Mix until everything is fully incorporated.

4. Add the dry mixture to the wet ingredients and stir until a thick cookie dough forms. Make sure the oats, flour, and graham cracker crumbs are evenly mixed throughout the dough.

5. Refrigerate the dough for 1 hour. This helps the cookies hold their shape while baking.

6. Preheat the oven to 375 degrees.

7. Scoop about 1 tablespoon of dough for each cookie. Roll the dough into a ball, place it on a baking pan, and gently flatten it slightly.

8. Bake for 8 to 10 minutes. The cookies should be slightly underbaked because they will return to the oven with the marshmallow topping.

9. Let the cookies cool for a few minutes, then top each cookie with half of a vegan marshmallow.

10. Set the oven to broil. Place the cookies back in the oven and broil for 1 to 2 minutes, just until the marshmallows are toasted and golden. Watch them carefully so they do not burn.

11. Let the cookies cool for a minute, then top each one with dark chocolate chunks. Serve and enjoy while the chocolate is soft and the marshmallows are gooey.