Last Updated on April 2, 2024

Bringing an unbelievable combination of cookies and summer s’mores inside! These Vegan S’mores Cookie Cups feature a “graham cracker” cookie crust, vegan marshmallow fluff, and dark chocolate for an easy, delicious gluten-free, vegan, naturally sweetened dessert!

No campfire? S’mores craving? No problem! Haha. Look, I know that traditional s’mores around the campfire creates memories that will last a lifetime! You’re gettin’ that QT in with the fam while snacking on perhaps one of the greatest dessert creations of all time! I get it. But, truth is, not all of us are campers. And a lot more of us are staying home right now anyway #covidquarantine. So let’s bring these s’mores treats inside- fire optional 😉

You guys, these Vegan S’mores Cookie Cups are totally the new way to s’mores. I know there are s’mores bars, and pies, and cakes; pretty much any baked goodie can be s’morified… if that’s even a thing… but today, we’re talking graham cracker style cookie cups filled with maybe the MOST exciting part: vegan marshmallow fluff!

Let’s start with the graham cracker cookie cups. Now instead of sending you on a wild goose chase looking all over for gluten-free graham crackers, we’re using my girl Natalie’s sneaky graham-style crust made with granola! She’s mastered the “granola graham” over on her blog Feasting on Fruit. Pretty genius if you ask me! You simply grind it up with some cinnamon and vanilla, and some flour to make it more cookie-like, and you have the perfect “graham cracker” crumble. Then you add the almond butter and maple syrup to create the best graham-style cookie cups.

Then you simply press the dough into a sprayed muffin tin, create a well in the middle (to later fill it with marshmallow fluff), and bake it for about 12 minutes. EASY. One of the things I love most about Natalie’s desserts is she make the best healthy treats that don’t take a whole lotta time… she gets us dessert lovers who want to get things from bowl to belly as soon as possible 😉

Now onto the fluffy white stuff. The day I cracked the code on making Homemade Vegan Marshmallows was probably the best thing that will happen to me all summer. Well, other than these s’mores cookie cups of course. Here’s what you need to make the 4-ingredient vegan marshmallow fluff:
☆ aquafaba (the liquid from a can of chickpeas)!
☆ tapioca syrup
☆ agar agar powder (vegan gelatin)
☆ vanilla

We’re trying to stick with the simplicity of true campfire s’mores here, as much as we can. Once the vegan marshmallow fluff is fluffed… you simply pour it in the cookie cups and let them set for about half an hour. Then you top with your favorite dark chocolate- bar or chip form, even grate it for some texture if you feel like making your s’mores a tad fancy. And then, if you’re team burnt marshmallow, you can take a kitchen torch (or make do with a lighter even) and toast it! Now we’re talkin’.

One other thing I do love about these Vegan S’mores Cookie Cups is you get the whole s’more flavor combo without making that ooey gooey mess everywhere. Maybe that’s missing the point? I don’t know, less clean up is always a win in my book, lol.

This recipe will make 6 regular muffin-sized cookie cups and they are best enjoyed the same day, two at the most, so be fully prepared to share… or not- I’m not judging if you eat them all yourself 😉

Natalie and I love collaborating… I’m so lucky and grateful. Don’t forget to watch the amazing video Natalie made that goes along with this recipe! You can also check out one of these amazing recipes we worked together on:
☆ Berry Crumb Bars
☆ Matcha Cookie Dough Cups
☆ “Snickers” Cinnamon Rolls
☆ Bananas Foster Chia Pudding

Since we won’t be able to enjoy these Vegan S’mores Cookie Cups with you around a campfire, we hope that you will make these at home and tag us on Instagram! @HealthyLittleVittles + @FeastingonFruit I think once you try them, you’ll definitley be screaming for s’more! (What, guys! I just had to! hehe).

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Vegan S'mores Cookie Cups

Yield: 6-10 cookie cups

Prep Time: 15 minutes

Cook Time: 12 minutes

Additional Time: 30 minutes

Total Time: 57 minutes

Bringing an unbelievable combination of cookies and summer s’mores inside! These Vegan S’mores Cookie Cups feature a “graham cracker” cookie crust, vegan marshmallow fluff, and dark chocolate for an easy, delicious gluten-free, vegan, naturally sweetened dessert!

Print

Ingredients

'Graham Style' Cookie Cups

• 2 cups granola
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• pinch salt
• 1/2 cup cassava flour
• 1/2 cup almond butter
• 1/2 cup maple syrup
• 1 teaspoon pure vanilla extract/paste

Vegan Marshmallow Fluff

• 1/4 cup aquafaba (brine from a can of chickpeas)
• 1/2 cup tapioca syrup
• 1 tablespoon agar agar powder + 3 tablespoons water
• 1/2 teaspoon pure vanilla extract/paste
• pinch salt

Topping

• Dark chocolate bar/chocolate chips

Tools

• Kitchen torch/lighter for toasting (optional)

Instructions

1. Preheat your oven to 350 degrees.
2. In your food processor, grind the granola until you achieve a fine texture, then add in the baking soda, cinnamon, salt, cassava flour and pulse to combine.
3. Place the "graham" mixture into a medium bowl and then stir in the almond butter, maple syrup and vanilla until you have a cookie dough-like consistency.
4. Spray a muffin tin with spray coconut oil, then divide the graham cookie dough equally in the muffin tin and gently press the dough in the cups, making a well in the middle of each with your fingers.
5. Bake for about 12 minutes, then allow it to cool.
6. Meanwhile, with a hand blender, whip the aquafaba (chickpea brine) on high until it starts to form stiff peaks (as you would with egg whites). Set aside.
7. Combine 1 tablespoon of agar agar powder with 3 tablespoons of water, stir to combine.
8. In a small saucepan over high heat, bring the tapioca syrup to a boil. Add the agar mixture, a pinch of salt, and the vanilla to the pan. Whisk continuously until the syrup comes to a rapid boil. Remove from heat.
9. Immediately, pour the syrup mixutre into the whipped aquafaba while you are beating the aquafaba on low speed to make a marshmallow fluff.
10. Pour the marshmallow fluff generously into each cookie cup and set it aside to firm up for 30-45 minutes.
11. Top each cup with chocolate bar chunks (or you can use chocolate chips too).
12. To melt the chocolate and toast the marshmallow fluff, carefully use a kitchen torch or lighter. Alternatively you can broil them in the oven for a few minutes until the fluff starts to brown.
13. Enjoy all cups within 2 days.

Notes

** Recipe was done in collaboration with Natalie from Feasting on Fruit

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Agar Agar Powder
• 
  Organic Tapioca Syrup
• 
  Pure Vanilla Paste
• 
  Sea Salt Dark Chocolate Bar by Lily's | Stevia Sweetened, No Added Sugar, Low-Carb, Keto Friendly | 70% Cocoa | Fair Trade, Gluten-Free & Non-GMO | 3 ounce, 12-Pack

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