Vegan Pecan & Oat S’mores Cookies
Crunchy vegan pecan & oat cookies are sandwiched with creamy chocolate buttercream and melted marshmallows to make indulgently different vegan S’mores – you’ll definitely want S’more!
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The soft, sweet filling of marshmallows and chocolate works beautifully with the crunchy and slightly savoury taste of these vegan pecan & oat cookies.
Instead of the traditional melted chocolate, these vegan S’mores cookies use a rich vegan chocolate buttercream to give a fluffy, luxurious filling that stays soft, even when cold.
This twist on a campfire classic is lovely served with a hot drink, and the cookies are attractive enough to make a lovely handmade gift.
Can this recipe be made gluten-free?
Most vegan marshmallows are also gluten-free, so the only substitution required is the plain flour in these vegan pecan & oat cookies.
This may require a bit of trial and error, as some gluten-free flours can absorb a lot of liquid and make your cookie dough too dry. Adding a little more water to your flaxseed mix should remedy this.
However, all in one gluten-free flour blends can usually be substituted with a one to one swap.
Can this recipe be made without nuts?
The pecans in this recipe add a satisfying crunch and a sweet buttery flavour to the cookies, but they’re not essential, so feel free to leave them out if you’re allergic to tree nuts.
To keep your dough firm and easy to shape, add around 100g of oats to replace the lost pecans.
If you want to keep the crunch in your cookies, substitute the crushed pecans for pumpkin or sunflower seeds.
Alternatively, add a luxuriously chocolatey edge by mixing in cacao nibs for crunch instead.
Total Time: 3 hours
Prep Time: 25 minutes
Cook Time: 20 minutes
Calories: 852
Servings: 8
Rating:
Nutritional information per serving:
Serving size
211g
calories
852
fat
29g
saturates
4.8g
carbs
145g
sugars
90g
fibre
5g
protein
9.3g
salt
0.67g
Total Time: 3 hours
Calories: 852
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- For the cookies
- 0.25 0.25 Tbsp ground flaxseed
- 0.375 0.375 Tbsp warm water
- 31.25 31.25 g dairy-free butter
- 37.5 37.5 g soft brown sugar
- 37.5 37.5 g plain flour
- 37.5 37.5 g oats
- 18.75 18.75 g crushed pecans
- For the filling
- 12.5 12.5 g dairy-free butter
- 31.25 31.25 g icing sugar
- 0.375 0.375 Tbsp cocoa powder
- 2 2 medium-sized vegan marshmallows, cut in half
Method
- Preheat the oven to 180°C/350°F/Gas 4. In a small bowl, mix the ground flaxseed with the warm water and keep aside. In a large bowl, cream together the butter and soft brown sugar for 1-2 minutes until well combined. Next, add the ground flax mixture and mix in, then add the flour, oat and pecans and mix into a dough. Leave to chill in the fridge for 20 minutes.
- Line a baking tray with parchment paper and split the cookie dough into 16 pieces. Roll into balls and place on to the tray and flatten slightly, repeat this with all of the
mixture. Be sure to leave space between them, as the cookies will spread once cooking. Place into the oven for 20 minutes – the cookies should start to set and brown
on the edges but still be soft. Once cooked, put on a cooling rack and leave to cool completely for at least 2-3 hours. - To make the filling, mix together the butter, icing sugar and cocoa powder until a smooth buttercream has formed. Spread this mixture onto the base of eight of the cookies.
- Place 4 halves of marshmallow on the base of the remaining cookies and place under the grill for 1-2 minutes until the marshmallows are soft and toasted. Finally, sandwich the cookies together to form a s’mores cookie.
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