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!
- 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.