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S’Mores Cookies

September 7, 2020 by Gina +

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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

Chocolate, graham crackers and mashmallows
Print Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Servings: 9 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • Stand or hand mixer
  • baking sheet

Method
 

  1. Preheat oven to 350.
  2. Cream together the butter and sugar with a hand or stand mixer. Add the egg.
  3. Add the flours, baking soda, and salt. Stir until combined.
  4. Hand mix the chocolate chips and crushed graham crackers.
  5. 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.
Tried this recipe?Let us know how it was!

Looking for some more fun treats check out these recipes below.

Down the road, I have a delicious Gingerbread Loaf for Christmas. This has the delicious molasses flavor and lots of holiday spice. And a yummy vegan cream cheese frosting on top.

A healthier Tagalong when Girl Scout season gets here. Actually these should be made year-round. Who doesn’t love a girl scout cookie?

And because we could all use a good pumpkin recipe in our arsenal of recipes, here’s a Pumpkin Spice Cake with Vegan Cream Cheese Frosting.

And because we could all use a good pumpkin recipe in our arsenal of recipes, here’s a Pumpkin Spice Cake with Vegan Cream Cheese Frosting.

These Sweet Potatoes with Pecan streusel were a total hit at Thanksgiving last year. Roasted sweet potatoes with a toasted warm pecan streusel on top. Perfect for a holiday or special weekday side dish.

You might also like:

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Filed Under: Desserts, Recipes Tagged With: chocolate chip, coconut sugar, graham cracker, marshmallow, paleo, refined sugar free, s'more cookie

Trackbacks

  1. Chai Spiced Cupcakes says:
    February 23, 2021 at 9:09 pm

    […] S’mores cookies. Even though s’mores are reminiscent of summer, I think its fitting with a warm fire and hot drink like cocoa. […]

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2 cups cooked chicken breast, finely shredded
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 small apple, finely chopped
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Lightly toast the bagel. Whisk the eggs with a little salt and pour into a nonstick pan, spreading it thin. When the egg is almost cooked through, place the two bagel halves on top, pressing gently — this holds the egg in place and keeps it from sliding out. Flip the pan so the bagel side is down and the egg side is up onto a plate. Add your toppings, fold any extra egg over the top, and close the sandwich.

Use a low carb or regular bagel, both work great. I love bagels from @westernbagel
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Use sourdough or whatever bread you love, and make extra caramelized onions — you’ll want them again tomorrow.
Air Fryer Chicken Parmesan #ad This is exactly th Air Fryer Chicken Parmesan #ad

This is exactly the kind of dinner I want during the week—crispy chicken, plenty of sauce, and melted cheese, without making dinner more complicated than it needs to be.

Another winner from @TestKitchen, where every recipe is tested to make sure it works at home. And at under 45 minutes, this one is definitely going into my weeknight rotation.
 
Want to try it? Comment RECIPE and I’ll send you a link to trial America’s Test Kitchen and get the recipe. You can also find the link in my bio.

And be sure to give @TestKitchen a follow for more tested, reliable recipes!
This Harvest Chicken Salad is one of my favorite w This Harvest Chicken Salad is one of my favorite ways to switch up lunch this time of year. Sweet apple, crunchy celery, and a lightened-up dressing come together for something that’s fresh, filling, and way better than the usual mayo-heavy version. Serve it on a bed of lettuce, in a wrap, or with crackers. Make sure you’re following @gina_gibson_cooks for more recipes. 

Ingredients:
2 cups cooked chicken breast, finely shredded
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 small apple, finely chopped
1/4 dried cranberry 
2 tablespoons chopped fresh parsley, 
salt and pepper to taste
Optional 1/4 cup chopped walnuts for crunch.

Instructions:
Finely shred or mash the cooked chicken breast to your preferred texture. In a large bowl, combine the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice, mixing until smooth. Add the chicken, apple, celery, red onion, and parsley, and stir until everything is evenly coated. Season with salt and pepper, and mix in the walnuts if using. Cover and refrigerate for at least 30 minutes so the flavors meld, then serve chilled on lettuce, in a wrap, or with crackers.

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