Morning made simple

Made for sharing! These skillet s’mores will give you all the delicious ooey-gooey vibes of the campfire without the open flame or any of the dairy. Kids of all ages will go crazy for this easy-to-make and even easier-to-enjoy taste of summer.


  • 1 3/4 cups (210 g) all-purpose flour or gluten-free 1:1 baking flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup (100 g) organic granulated sugar
  • 1/2 cup (100 g) organic brown sugar
  • 1/2 cup (120 g) Forager Project Unsweetened Plain Cashewmilk Yogurt
  • 1/2 cup (113 g) vegan butter, melted and cooled to room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips, plus more for filling
  • 8 sheets vegan graham crackers
  • 6 vegan marshmallows, sliced in half horizontally
  • Vegan vanilla bean ice cream


  • Preheat the oven to 350ºF. Grease an 8” cast iron skillet or pie dish with coconut oil or cooking oil. Set aside. Measure out all ingredients.
  • In a large bowl, whisk together the vegan butter, Forager Project Unsweetened Plain Cashewmilk Yogurt, vanilla extract, sugar, and brown sugar. Add in the flour, baking powder, and baking soda, and use a silicone spatula to fold the dry ingredients into the wet ingredients until just combined. 
  • Fold in the vegan chocolate chips.
  • Spoon half of the dough into the cast iron skillet. Break up the graham crackers into pieces, and place a few pieces onto the cookie dough. Then top each graham cracker with half of a vegan marshmallow. Place another piece of graham cracker on top. Sprinkle with vegan chocolate chips. 
  • Spoon the remainder of the dough on top in scoops or globs of dough. The dough will spread while baking to cover up the marshmallows. Top the dough with extra graham cracker pieces and chocolate chips if desired.
  • Bake the cookie skillet for 22-25 minutes, or until the top of the cookie skillet is lightly golden. Remove from the oven.
  • Scoop vegan vanilla bean ice cream on top. Slice, spoon, and serve!