S’more Cookies (DF + GF)

Everything you already love about s’mores in the form of a cookie!


Umm, yes, please!

It sounds like the best of both worlds if you ask me.

Melted chocolate, gooey marshmallows, and graham cracker flavor in every bite!

I don’t want anyone to miss out on this one. They’re just too good!

In order for nearly everyone to enjoy these cookies I made them with almond and coconut flour so they are gluten free. I also used coconut oil and dairy free chocolate chips so they dairy free as well! There is also a vegan option if you swap out the egg for a flax egg instead.

Let’s get to the recipe!

S’more Cookies


  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 3 tbsp coconut oil (room temp, not melted, not too hard)
  • 1 egg (you can sub flax egg to make these vegan)
  • 2 tsp pure vanilla
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 raw blue agave
  • 1/2 tsp pink salt
  • 1/2 cup dairy-free mini chocolate chips
  • 2/3 cup Dandies marshmallows

How to make…

Step 1: Preheat oven to 350 degrees and use a silicone mat, line, or oil a cookie sheet with any oil of your preference.

Step 2: In a large bowl mix together all the wet ingredients. This includes the coconut oil, agave, egg, and vanilla.

Step 3: In a medium bowl combine all the dry ingredients. This includes the almond flour, coconut flour, baking powder, baking soda, and salt.

Step 4: Add the dry to the wet ingredients and combine completely.

Step 5: Fold in the chocolate chips and marshmallows.

Step 6: Roll cookie dough in balls that are about 2 tbsp in size. Place the cookies 1 inch away from each other on the baking sheet you previously greased. Flatten the cookies and make sure there are no cracks in the dough.

Step 7: Bake for 6-8 minutes or until golden brown.


  • Keep cookies in an air tight container on the counter for up to 1 week.
  • I keep mine in the freezer so they stay good longer and just microwave them for 10-15 seconds when I want one.



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