S’more‘s cookies! We might be ending summer, though you can’t tell with the heatwave, yes, summer is technically ending. And even though you think of s’mores as more of a summer treat to be enjoyed around a campfire, I love the idea of having these on a cold winter night with hot cocoa.
Melty chocolate, roasted marshmallows, and crushed graham crackers all mixed together in the batter make these cookies so good. I used mostly almond flour and a little bit of coconut flour which keeps these cookies light and airy. Add some chocolate chunks, crumbled graham crackers, and melted marshmallows on top.
So I use almond flour and a little bit of coconut flour in these cookies. I tested them with all-purpose flour but they didn’t turn out how I wanted with a 1-1 substitution for almond flour, so I can only speak to success using an almond and coconut blend. I also think this creates a lighter cookie which I like because the denser graham cracker crumbles. We also use only a third a cup of coconut sugar which keeps the cookies refined sugar-free and relatively sugar in general.
You start by creaming together the butter and sugar. Mix in the egg then stir in some chocolate pieces and graham cracker and if you want a handful of marshmallows. You add a few marshmallows on top of the cookies right before you bake it but sometimes I sprinkle some in the batter before too. It’s not necessary but I like it. The marshmallows in the batter (not the top ones) almost carmelize while baking.
Bake for 10 minutes then remove to cool. You want to keep them on the baking sheet to cool to let them firm up a bit. These cookies are definitely delicate, but they do hold together. It’s going to make nine cookies and store them an airtight container for a few days, if they last that long. The batter won’t look like much but it flattens and spreads out when you push the marshmallow on the top.
This recipe has:
- Butter
- Coconut Sugar
- Almond Flour – I love the trader joe’s version
- Coconut Flour
- Baking soda
- Salt
- Eggs – My favorite are the Vital Farms
- Marshmallows
- Chocolate chunks or choloate chips
- Graham crackers ( I really like these ‘healthier’ ones
S'more Cookies
Equipment
- Stand or hand mixer
- baking sheet
Ingredients
- 1/4 cup softened butter
- 1/3 cup coconut sugar can sub regular sugar too
- 1 egg
- 3/4 cup almond flour *spoon into measuring cup, don't pack
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3-4 mini marshmallows per cookie *more if you mix some into batter
- 1/4 cup chocolate chunks of chips
- 1/4 cup crushed graham crackers, packed
Instructions
- Preheat oven to 350.
- Cream together the butter and sugar with a hand or stand mixer. Add the egg.
- Add the flours, baking soda, and salt. Stir until combined.
- Hand mix the chocolate chips and crushed graham crackers.
- Spoon the batter into 9 balls onto a greased or silicone lined baking sheet. Press 3-4 mini marshmallows onto the top of each cookie. Bake 10 minutes. Remove and allow to cool on the baking sheet. Store in an airtight container for 5 days.
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[…] S’mores cookies. Even though s’mores are reminiscent of summer, I think its fitting with a warm fire and hot drink like cocoa. […]