Bring this camping classic right into your kitchen by whipping up a batch of these delicious vegan peanut butter s’mores cookies! They’re oil-free, and because they’re made with oat flour, they’re also gluten-free!
I planned to get this recipe up before the weekend was out, but some cooking and blog projects took hold, we celebrated Mother’s Day, and before I knew it, Monday had arrived. I feel for people who couldn’t be with their moms to celebrate; I’m in the somewhat unique situation of having a longer-than-intended layover at my parents’ since the pandemic postponed my May moving plans, so I actually felt incredibly grateful to be with my mom on Mother’s Day. We had a quiet day; I made my Mediterranean Chickpea Burgers into meatballs and served them on pasta with marinara sauce and cashew parmesan, with a side kale salad. For dessert, I made my Vegan Maple Vanilla Cupcakes which I had honestly forgotten about until my friend Anna made them last week!
Surprisingly, I haven’t been doing a lot of baking or dessert-making during the pandemic, since I’ve been living with my parents and baking is my dad’s purview. He LOVES to bake, and he loves dessert, so I’ve been leaving a lot of that up to him. It gives him something to do, and then I get to focus on developing more savoury recipes. The odd time, I have managed to fit in a dessert recipe development session, and these Vegan Peanut Butter S’mores Cookies are one of the results!
S’mores are such a quintessential campfire recipe, but I have a feeling not too many of us will be going camping this summer. So why not bring s’mores into your kitchen by whipping up a batch of cookies with vegan marshmallows and chocolate mixed in? And while we’re at it, why not use a peanut butter oatmeal cookie base that just so happens to be oil-free, gluten-free, and not that bad for you?
Dandies kindly gifted me a few bags of their phenomenal vegan marshmallows a couple of months ago, so these s’mores cookies are probably the first of several vegan dessert recipes that incorporate them!
To make these Vegan Peanut Butter S’mores Cookies, you’ll:
- Whisk together a flax egg, smooth peanut butter, coconut sugar, maple syrup, non-dairy milk, and vanilla in a large bowl.
- One by one, add the baking soda, baking powder, salt, oat flour, chocolate chips, and marshmallows, stirring after each addition.
- Roll the dough into 16 equal balls and place them on parchment paper-lined baking sheets. Lightly flatten with your fingers. (The dough is very sticky, so use wet hands for this step!)
- Bake for 12 minutes and enjoy! I love serving these with a glass of non-dairy milk, but I’m also thinking that they would be positively marvelous as ice cream sandwiches!
Anyways, I hope you love these cookies! As always, if you make them, leave a comment and rating below to let me know how you enjoyed them! And share a photo to Instagram, too- be sure to tag @upbeet.kitchen and #upbeetkitchen so I can feature it in my stories!
Enjoy!
PrintVegan Peanut Butter S’mores Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 16 cookies 1x
Description
Bring this camping classic right into your kitchen by whipping up a batch of these delicious vegan peanut butter s’mores cookies! They’re oil-free, and because they’re made with oat flour, they’re also gluten-free!
Ingredients
- 1 flax egg (1 tbsp ground flax mixed with 2.5 tbsp water)
- 1/2 cup smooth, runny peanut butter
- 1/2 cup coconut sugar
- 2 tbsp pure maple syrup
- 3 tbsp non-dairy milk
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1 1/2 cups oat flour
- 1/2 cup semi-sweet chocolate chips or chopped dark chocolate
- 1/2 cup vegan marshmallows (I recommend Dandies brand)
Instructions
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Add the flax and water to a large bowl. Whisk to combine and wait a couple of minutes for it to thicken.
- Add the peanut butter, coconut sugar, maple syrup, non-dairy milk, and vanilla. Whisk to combine.
- One by one, add the baking soda, baking powder, and salt, whisking after each addition.
- Next, stir in the oat flour, followed by the chocolate chips and marshmallows. The dough will be quite sticky, but this is normal!
- With wet hands, roll the dough into 16 balls and place them on the prepared baking sheets. Lightly flatten with wet fingers.
- Bake for 10-12 minutes and let the cookies cool for a few minutes before transferring them to a wire cooling rack.
Notes
Any nut or seed butter should work in this recipe. The runnier the nut or seed butter, the better, though!
This recipe was adapted from my Vegan Peanut Butter and Jam Sandwich Cookies.
Keywords: vegan s’mores cookies, peanut butter oat flour cookies
Shelley
This is exactly what I was looking for before the May long weekend. I made them yesterday and we devoured all but two cookies. They were delicious! Now I have to make another batch. Fabulous.
★★★★★
Allison
Hooray! Thanks so much, Shelley.
Reem
can i replace coconut sugar with dates, honey or maple syrup ?
Allison
You might be able to! I’ve only ever made them with coconut sugar, though. If you use honey or maple syrup, you might have to add more oat flour to compensate for the additional liquid. If you use dates, you might want to blend them into a paste before adding them. Let me know how they turn out if you use any of those sweeteners! 🙂 Enjoy!