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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.
Wow! Looks delicious!