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.



Loaded Breakfast Cookies (DF + GF)

Crunchy on the outside, soft and gooey on the inside, the perfect cookie!

Cookies that are so healthy you want to eat them for breakfast?

You’ve come to the right place!

I’m all for eating cookies for breakfast, and for that matter, lunch and dinner as well!

Cookies are ALWAYS the right choice in my book.

Let’s get to the recipe.

Loaded Breakfast Cookies


  • 2 cups gluten-free oats
  • 1/4 cup gluten-free oat flour
  • 1/2 tsp pink salt
  • 1 tsp cinnamon
  • 2 tbsp ground flax
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp pure vanilla
  • 3/4 cup creamy almond butter
  • 1 egg
  • 1/4 cup raw blue agave
  • 3 tbsp unrefined virgin coconut oil (melted + cooled)
  • 1/2 cup dried cranberries
  • 1/3 cup pumpkin seeds
  • 1/2 cup unsweetened coconut flakes

How to make…

Step 1: Preheat the oven to 350 degrees, and grease a cookie sheet with coconut oil or any oil of your choice.

Step 2: In a small bowl mix together the oats, oat flour, pink salt, cinnamon, flax, baking soda, and baking powder.

Step 3: In a larger bowl whisk together the vanilla, almond butter, egg, agave, and coconut oil.

Step 4: In small amounts at a time fold in the dry ingredients with the wet ingredients until they are completely combined.

Step 5: Add in the cranberries, pumpkin seeds, and coconut flakes.

Step 6: On the greased cookie sheet put 2 tbsp sized cookies down about an inch away from each other.

Step 7: Bake for 8 minutes or until the cookies are golden brown.

These cookies are basically a more convenient and delicious version of oatmeal!


  • Store in an air tight container.
  • I keep mine in the freezer and heat them up in the microwave for 10-15 seconds when I want to eat one.


Almond Butter Chocolate Chip Cookies (DF, GF)

Almond Butter Chocolate Chip Cookies 


  • 1 egg
  • 3/4 cup all natural creamy almond butter
  • 2 tbsp avocado oil
  • 2 tbsp unsweetened vanilla almond milk
  • 2 tsp pure vanilla extract
  • 1/3 cup coconut sugar
  • 1/2 tsp pink salt
  • 1 tsp baking soda
  • 6 tbsp coconut flour
  • 3/4 cup Enjoy Life mini dairy-free chocolate chips

How to make…

Step 1: Preheat the oven to 350 degrees.

Step 2: In a large mixing bowl combine all the wet ingredients. 

Step 3: In a small mixing bowl combine all the dry ingredients. 

Step 4: Add a small amount of the dry mixture to the wet mixture at a time folding in the dry ingredients with the wet ingredients until the dough is formed. 

Step 5: Fold in the chocolate chips.

Step 6: Chill the dough in the refrigerator for 30 minutes. 

Step 7: Grease or line your cookie sheet. 

Step 8: Place 2 tbsp sized cookies on the cookie sheet about 1 1/2- 2 inches apart. 

Step 9: Bake at 350 degrees for 8-10 minutes.

Enjoy babes!!

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