Here in Canada, we can’t get our hands on any decent vegan graham crackers. So I had to come up with a solution… vegan s’more tacos! These homemade sweet cookie tacos are the perfect vessel for toasted marshmallows and a chocolate drizzle. The best part is that you can devour them in the comfort of your own home, no campfire required!
I suggest watching the video tutorial below for assistance with making the cookie shell!
If you do have access to decent vegan grahams (I envy you!), you can also follow my recipe for classic vegan s’mores.
vegan s’more tacos
You’re going to want some more of these s’more tacos ASAP! Soft sweet cookie tacos are the only way to eat marshmallows and chocolate from now on.
- 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
In a large bowl, combine flour, cinnamon, baking soda, and sea salt.
In another bowl, combine sugars, oil, nondairy milk, and vanilla extract.
Add 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.
- Pour 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.
When ready to roll out the cookies, preheat oven to 350°F.
Take 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.
- This 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.
- Roll 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.
Repeat 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!
- Bake for 12 minutes or until the cookie taco shells are baked and golden brown.
- Let 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.
Melt chocolate over low heat or in the microwave until smooth.
Roast marshmallows over the gas stove or under the oven broiler.
- Assemble each taco with 2 marshmallows and a drizzle of chocolate sauce.
If you don’t want to bother with all this foil and cookie shell biz, just slice the dough into squares and bake on a parchment lined baking sheet as per the instructions!
Store extra taco cookies in an airtight container. They also travel well if you’re going camping. You can melt a piece of chocolate between the fire roasted marshmallows within your cookie taco shell.