These vegan sweet potato smore’s cookies are the perfect winter treat with a gooey chocolate center and toasted marshmallow topping. They have just the right amount of sweetness and the mashed sweet potato makes them super soft and moist. Plus—they come together in under 30 minutes!

These cookies were inspired by a classic sweet potato casserole. I made my first batch with just the toasted marshmallow and was a little underwhelmed. I thought, you know what could make these even better? Chocolate. It took a few tries to figure out the best technique and find the optimal chocolate to marshmallow ratio, but I ended up with something pretty darn delicious.

A few notes—

• If you have an instant pot, I wholeheartedly recommend using it to cook your sweet potatoes. It really helps them retain moisture and make your cookies nice and soft. If you don’t have an instant pot, just bake your whole potatoes in the oven at 400 F.
• I used a chocolate bar for this recipe. I found that it made it easier to press into the cookie and create a little indent for the marshmallow to sit in, but vegan chocolate chips can also work.
• Check the ingredients on your marshmallows to make sure they’re vegan. I used the Whole Foods brand.

Vegan Sweet Potato S’mores Cookies

Course: Dessert, Vegan

Makes

12

cookies

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

These cookies are everything you love about a classic s’more, rich melty chocolate, gooey toasted marshmallow, all on top of a perfectly soft sweet potato cookie. They’re super simple, easy to make and totally vegan and nut free!

Ingredients

• 1 1/2 cups all purpose flour

• 3/4 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tsp pumpkin pie spice

• 3/4 cup mashed sweet potato

• 1/2 cup olive oil

• 1/2 cup dark brown sugar

• 1/4 cup granulated sugar

• 1/4 cup applesauce

• 1 tsp vanilla extract

• 3 oz dairy free chocolate

• Large marshmallows (vegan)

Directions

• Preheat the oven to 375 F and line a large baking sheet with parchment paper.
• In a large mixing bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice until well combined.
• In another mixing bowl, whisk together sugars, oil, apple sauce, sweet potato and vanilla extract until well combined. Incorporate wet and dry ingredients, careful not to over mix. The dough should be sticky, but still hold its shape when rolled.
• Use a small cookie scoop, scoop the dough onto the prepared baking sheets about 2 in. apart.
• Break the chocolate into squares and press them into the cookies, deep enough that they create a little indent, but not enough to break to the other side. In the indentation, place a marshmallow, rounded side down on each.
• Bake for 8-10 minutes or until golden brown and the marshmallow has melted onto the cookie. To toast the marshmallow, place the tray under the broiler for 2-3 minutes. It happens fast, so watch them closely! Serve warm and store in an air tight container.