S’mores Oatmeal Cookies (Dairy-Free, Egg-Free, Nut-Free) (Edit recipe)

Dairy-free, egg-free, and nut-free with an oatmeal cookie twist on s’mores, these delicious gooey marshmallow + chocolate filled cookies are always a crowd-pleaser! The perfect recipe to make for a party since everyone loves s’mores + cookies (plus the recipe makes a lot).

15 minutes to 20 minutes

9 minutes to 13 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	131
Fat:	5 g
Carbohydrates:	19 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	99 mg
Fiber:	1 g
Sugars:	9 g
Calculated for total recipe.

by foodallergymoms_andmore

Serves: 46-56

Ingredients

1.5 cups Plant Based Butter, 3 sticks; softened at room temperature
1.25 cups Light Brown Sugar, Packed
0.75 cups Cane Sugar
4 Tbsp Water, Plus 2 Tsp (cold water); divided use
1 tsp Apple Cider Vinegar
2.5 tsp Pure Vanilla Extract
3.333 cups All Purpose Flour
1.5 tsp Baking Soda
0.5 tsp Salt
0.75 tsp Xanthan Gum
1.5 cups Old Fashioned Oats
1.5 cups Pascha Semi-Sweet Dark Chocolate Chips (Bulk)
1.25 cups Mini Marshmallows

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
In bowl of stand mixer fitted with paddle attachment, or in large bowl using a hand mixer, cream together plant butter & sugars until light & fluffy, about 3-4 minutes. Beat in 2 Tbsp + 2 Tsp cold water, vinegar, and vanilla.
In medium bowl, whisk to combine flour, baking soda, salt, and xanthan gum. Add to plant butter mixture; beat to combine. Beat in remaining 2 Tbsp cold water.
Stir in oats, followed by chocolate chunks & marshmallows.
Roll 1.5 Tbsp dough into balls, spaced 2-inches apart on cookie sheets. Bake 9-13 minutes, or until marshmallow is gooey & cookies appear slightly under-done. Cool on cookie sheets 5 minutes before transferring to wire rack to cool completely. Place leftover cookies in an airtight container & separate each layer with a sheet of parchment paper to avoid sticking.
Yield: Approx 46-56 cookies* (see notes below)

Notes

Roll no more than 2-3 mini marshmallows into each cookie ball (otherwise marshmallow will melt out the sides). Try to”hide” the mini marshmallows into each rolled ball so marshmallow stays inside while baking so it’s nice & gooey. *I made some larger than others and got 46 cookies, however, if you make each ball 1.5 Tbsp, you will get more than 46 cookies.*

*To make vegan, use vegan mini marshmallows.*