This vegan s'mores skillet cookie is a 30-minute, one-bowl dessert for when you want the campfire nostalgia without all the smoke. The base is a sweet cinnamon dough that's reminiscent of a graham cracker. Studded with melted chocolate chunks and gooey vegan marshmallows. Rich, messy, and best served with a scoop of ice cream on top.
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Vegan s'mores skillet cookie ingredients
Cookie base
- Blanched almond flour: provides a nutty, sweet, and slightly crunchy texture.
- Oat flour: adds texture and works well with the almond flour for a balanced gluten-free base.
- Cinnamon: key to the graham cracker flavor, adds warmth and sweetness.
- Salt: balances the sweetness and ties the flavors together.
- Baking soda: a small amount to help the cookie rise just enough to keep it from being cakey or too dense.
- Coconut sugar: do not substitute with brown sugar or cane sugar. The flavor changes significantly, and you lose that graham cracker flavor.
- Pure maple syrup: helps the cookie dough bind together and adds to that warm graham cracker sweetness.
- Avocado oil: adds moisture without overpowering any flavors.
Mix-ins
- Chocolate chunks: Enjoy Life or Hu Gems are my dairy-free chocolate go-tos. Alternatively, chop your favorite vegan chocolate bar or peanut butter cups.
- Vegan marshmallows: Dandies melt evenly when baked in the dough and toast beautifully under the broiler.
How to make a s'mores cookie skillet
1. Prep
Preheat the oven to 350°F. Grease an 8-inch cast-iron skillet with avocado oil.
2. Mix dry ingredients
Combine almond flour, oat flour, baking soda, salt, and cinnamon in a medium-sized mixing bowl. Once combined, create a well in the center.
3. Add the wet ingredients
Pour coconut sugar, maple syrup, and avocado oil into the well and stir to combine. Continue to stir from the center outward, slowly starting to incorporate the dry ingredients. The batter may appear dry at first, but keep stirring, and it'll come together. If it doesn't, add ½ a teaspoon more of oil or maple syrup as needed.
4. Fold in mix-ins
Stir in the chocolate chunks and marshmallows.
5. Bake and broil
Press the batter firmly and evenly into the greased skillet using a spatula or your fingertips, lightly oiled to prevent sticking. Bake for 20 minutes or until the marshmallows are golden.
After baking, if you would like extra toasted marshmallows, switch the oven to broil with the door slightly ajar. Rotate the pan every 30 seconds for 2-3 minutes until the marshmallows are deeply toasted. You're looking for deep golden color with possibly a few dark spots. Watch them closely to prevent burning.
6. Rest and serve
Let the skillet cool for 5 minutes before serving. This is just enough time for the cookie to set without losing warmth. Serve with a scoop of dairy-free vanilla ice cream.
Tips
- Pack the flour: Scoop flour tightly into measuring cups until level. For best results, scoop directly into the bag or storage container and level the scoop against the side of the bag or container as you drag it up and out.
- Use an 8-inch cast-iron pan: The cast-iron pan helps give crispy edges and a soft center. A 6-inch pan can work in a pinch, but you'll need to adjust bake time. Don't use anything larger than 8 inches, as the cookie will spread too thin and burn.
- Don't overbake: Through multiple rounds of testing, 20 minutes always gave the best texture. More than that, and the cookie gets crumbly and dry. Less and it's too gooey and doesn't stay together well.
- Stick to the ingredient list: I have tried this recipe 12 times (no exaggeration), using various sugars and liquids. The coconut sugar and maple syrup are not interchangeable - they're what make the base taste like a graham cracker. The only substitution is oat flour, which can be swapped 1:1 for sorghum flour.
- Serve warm: The cookie is best served warm, fresh out of the oven. The texture will change as it's stored, but it can be reheated for 10-15 seconds in the microwave if needed.
- Drizzle for additional sweetness: Drizzle with melted chocolate, maple syrup, or date syrup before serving.
Storage
This vegan cookie skillet is best right out of the oven. If you have leftovers, cover and refrigerate for up to 2 days. There will be some texture differences, but it can be reheated in the microwave for 10-15 seconds or on the stovetop on a warm skillet for a few minutes.
More vegan desserts
FAQ
A cast-iron skillet is the best pan to use as it gives the best texture - crispy edges and a soft center. If you don't have one, a similarly-sized oven-safe skillet or a small baking dish can work, but the edges won't crisp the same way. If using a different pan, start checking around 15 minutes. When it's done, the marshmallows should be golden and the edges set.
Technically yes, but you're missing a big part of the s'mores experience. White chocolate chips are a decent swap for extra creamy sweetness, but nothing fully replicates the gooey, toasted marshmallow layer. If you can find Dandies, use them.
Yes. Dandies are both vegan and gluten-free, making them the perfect fit for this recipe. Available at Whole Foods, Target, Thrive Market, and Amazon.
📋 Recipe
Vegan S'mores Skillet Cookie
Equipment
- measuring cups & spoons
- mixing bowl + spatula or wooden spoon
- 8 inch cast iron skillet
Ingredients
- 1 cup blanched almond flour, packed
- ¼ cup oat flour, packed
- ¼ teaspoon EACH of baking soda, salt, and cinnamon
- 3 tablespoons pure dark maple syrup
- 2 tablespoons coconut sugar
- 2 tablespoons avocado oil
- ⅓ cup chocolate chunks (or chips)
- ½ cup mini vegan marshmallows
Instructions
- Preheat the oven to 350℉. Grease an 8-inch cast-iron skillet with avocado oil (or oil of choice).
- Add almond flour, oat flour, baking soda, salt, and cinnamon to a mixing bowl. Stir together, then create a well in the center.
- Pour coconut sugar, maple syrup, and avocado oil into the well. Stir until combined. Continue to stir from the center outward, slowly incorporating the dry ingredients. The batter will look dry at first, this is ok - keep stirring, it will come together. If it truly won't combine, add a half teaspoon more oil or maple syrup.
- Stir in the chocolate chunks and marshmallows until evenly distributed.
- Press the batter firmly and evenly into the greased skillet using a spatula or your fingertips, lightly oiled to prevent sticking. Top with more chocolate chips or marshmallows if desired and press them in slightly as well. Bake for 20 minutes or until the marshmallows are golden.
- For extra toasted marshmallows, switch the oven to broil with the door slightly ajar. Rotate the pan every 30 seconds for 2–3 minutes until the marshmallows are deeply toasted. You're looking for a deep golden color with a few dark spots. Watch closely, they burn quickly.
- Remove and let cool for 5 minutes. Serve warm (with a scoop of ice cream if desired).
Michael says
These are beyond deadly (in the best way possible). I am not usually a smores fan but the combination of flavors really works here. Thank you!