GRAIN FREE S’MORES COOKIES


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These grain free s’mores cookies taste like a bite of summer to me – they’re reminiscent of sitting by a fire toasting marshmallows and smushing them into a graham cracker with some Hershey’s chocolate. Since we can’t always have a fire going, these cookies are the next best thing; each bite gives you a little bit of chocolate, a little bit of marshmallow and a little bit of almond flour cookie. They’re grain free and dairy free but really they’re just good cookies!

Grain Free S’mores Cookies Ingredients

Coconut Oil: This cookie recipe calls for coconut oil as the main source of moisture. Any cookie recipe needs some kind of oil or butter to do this – if you’d prefer something other than coconut oil, you could try substituting it with melted ghee or olive oil, but I haven’t tested it with any substitute oils.

Egg: Using one egg is another key to this recipe and to many other cookie recipes because it binds the ingredients together and helps the cookies rise as they cook. An egg substitute like a flax egg or chia egg could be substituted but the texture will be slightly different.

Vanilla Extract: While you only need one teaspoon of vanilla extract in the s’mores cookie dough, it goes a long way. Vanilla extract adds so much flavor to a cookie dough and makes the cookies extra tasty, I don’t recommend skipping this one.

Coconut Sugar: Coconut sugar is commonly used in refined sugar free or paleo recipes. It is very similar to brown sugar in consistency and is often used as a 1:1 substitute for sugar cane sugar. I love the taste that the coconut sugar gives these cookies. Don’t try to substitute it for another unrefined option like honey or maple syrup because that won’t work for this recipe.

Almond Flour: I use almond flour is almost every single sweet recipe I make. Almond flour is tasty and has a great consistency for baked goods. I haven’t tested any flour substitutes for this recipe and I don’t recommend using something different as almond flour is very unique. Something like coconut flour would be too dry.

Dairy-Free Chocolate: You can use any kind of dairy-free chocolate chips you’d like for this recipe. I really like using Hu Chocolate Gems for baked goods, as well as Enjoy Life Chocolate Chunks. The Enjoy Life chunks do have sugar in them whereas the Hu gems do not. It’s up to you – feel free to use regular chocolate as well if you don’t have a preference or allergy.

Mini Marshmallows: Marshmallows are of course key to completing this recipe. I will note however that you could omit the marshmallows and just have a really great paleo chocolate chip cookie! I linked the mini marshmallows I used below. Who doesn’t love mini marshmallows?!


How To Make Grain Free S’mores Cookies

Step One: Preheat oven to 350 degrees and line a large baking sheet with parchment paper.

Step Two: In a large bowl, whisk together the coconut oil, egg, vanilla extract and coconut sugar until combined.

Step Three: Add the almond flour, salt and baking soda to the bowl and mix again until the dry mix it fully incorporated into the wet mix.

Step Four: Fold in the dairy free chocolate chips and mini marshmallows, reserving some of each to top the cookies off with before baking.

Step Five: Use a cookie scoop or tablespoon to form ~2 tbsp sized balls of cookie dough and place them on the baking sheet with enough space to spread out while baking. Top with extra chocolate chips and marshmallows if desired.

Step Six: Bake the cookies for 10-13 minutes, until beginning to brown on the edges. Let cool before removing from the pan and enjoying.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!


GRAIN FREE S’MORES COOKIES

Recipe by Jenn Lueke
Servings

12

servings
Prep time

10

minutes
Cooking time

10

minutes
Diet

Gluten Free, Dairy Free, Grain Free

Ingredients

Directions

  • Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
  • In a large bowl, whisk together the coconut oil, egg, vanilla extract and coconut sugar until combined.
  • Add the almond flour, salt and baking soda to the bowl and mix again until the dry mix it fully incorporated into the wet mix.
  • Fold in the dairy free chocolate chips and mini marshmallows, reserving some of each to top the cookies off with before baking.
  • Use a cookie scoop or tablespoon to form ~2 tbsp sized balls of cookie dough and place them on the baking sheet with enough space to spread out while baking. Top with extra chocolate chips and marshmallows if desired.
  • Bake the cookies for 10-13 minutes, until beginning to brown on the edges. Let cool before removing from the pan and enjoying.

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