Vegan S’More Tacos

Vegan S’More Tacos Recipe

By Hot For Food

👩‍🍳Cook Time: 12 minutes


1 C all-purpose flour

1/2 tsp cinnamon

1/4 tsp baking soda

1/4 tsp sea salt

1/4 C packed brown sugar

1/4 C granulated sugar

1/8 C vegetable oil

1/8 C nondairy milk

1 tsp vanilla extract

2 bags vegan marshmallows

100 g vegan dark chocolate, melted


1In a large bowl, combine flour, cinnamon, baking soda, and sea salt.

2In another bowl, combine sugars, oil, nondairy milk, and vanilla extract.

3Add the wet ingredients to the dry ingredients and fold together until just combined. It will be a little dry and crumbly looking. At this point, you can combine with your hands in the bowl until it’s smooth.

4Pour the dough onto one side of a large sheet of parchment paper and press together to form a smooth ball of dough with your hands. The warmth of your hands will soften the dough a little more so it all sticks together. Then fold the paper over top and slightly flatten the dough with your hands between the parchment paper. Fold up the excess around the disc of dough and refrigerate this for at least 1 hour.

5When ready to roll out the cookies, preheat oven to 350°F.

6Take out 4 sheets of aluminum foil just slightly wider then your baking sheet. Roll it up gently forming a rod about 1 1/2” wide. To keep the foil rods stable, just pinch each end around the edge of the baking sheet.

7This is really the only way to form the taco shell cookies. If you do it another way, like in the spaces on the bottom of a muffin tin the dough will fold inward on itself. Spray the foil rods lightly with oil.

8Roll out the dough between the parchment paper until it’s just about 1/8” thick. Remove the top layer of paper and use a 3” circular cookie cutter to cut out rounds. Place the cookie over top of the foil rods so the sides drape down, forming a taco shell shape.

9Repeat this process until all the dough is used up. If you need to bake in batches, gather the excess dough in the parchment and keep it refrigerated so the dough doesn’t get too soft. Or prepare a second baking sheet the same way with the foil rods and tacos ready to be baked and place the whole thing in the fridge until the first batch is done. Be careful not to roll out the dough too thin or too thick, because this will result in the dough breaking while baking. The 3″ wide and 1/8″ thick ratio is the perfect size and thickness so it bakes evenly and doesn’t break. It’s a little tricky, but if you do it right, you get s’more tacos!

10Bake for 12 minutes or until the cookie taco shells are baked and golden brown.

11Let the cookies cool on the foil on the baking sheet and when they’re cool to touch gently remove the foil from between the sides.

12Melt chocolate over low heat or in the microwave until smooth.

13Roast marshmallows over the gas stove or under the oven broiler.

14Assemble each taco with 2 marshmallows and a drizzle of chocolate sauce.

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