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Vegan S'mores Cookie Bites

Prep Time10 mins
Cook Time13 mins
Broil5 mins
Total Time28 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake cupcakes, cookie, dessert, s'mores, vegan, vegan s'mores
Servings: 24 mini s'mores
Author: Bethany


  • mixing bowl
  • Rolling Pin
  • knife & chopping board
  • mini cupcake tray (24 cupcakes)
  • 24 mini cupcake wrappers
  • spoons


  • 160g plain cookies of choice GF, digestives, graham crackers, etc.
  • 70g chocolate (12 squares) chopped
  • 30g butter (2 heaped tbsp) regular or plant-based
  • 12 jumbo marshmallows halved
  • 2 1/4 tbsp unsweetened almond milk or a milk of your choice


  • Turn the oven on to 180°C/356°F, and then add mini cupcake wrappers to mini cupcake tray.
  • Chop the chocolate into small pieces, like small chocolate chips.
  • Pound and roll the cookies in a sealed ziplock bag with a rolling pin (or wine bottle) until they are finely crushed. You could also use a food processor.
  • Melt the butter using either a pot on the stove, or the microwave in bursts of 10 seconds.
  • Add the butter and crushed cookies to a mixing bowl and mix.
  • Add the chocolate and unsweetened almond milk and mix well.
  • Scoop the mixture into the prepared cupcake wrappers, filling up to about half wa or a little over.
  • Push the middle of each cookie down a little to form a small well/dent.
  • Bake for 13 minutes.
  • While the cookie cups are baking, slice the jumbo marshmallows in half so that you have 24 small cylinders (not semi-circles).
  • Remove cookie cups from the oven and press the middles down a bit more if needed, taking care not to burn yourself. You may need to wait a few minutes to do this.
  • Place a 1/2 marshmallow on each cookie cup.
  • Broil for 5 minutes or until the marshmallows turn golden brown. Watch them or they'll burn!
  • Turn the oven off and leave the Vegan S'mores in the oven for 5 more minutes.
  • Remove, cool, & serve!