Name: Vegan Gluten-Free S’mores Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup + 2 Tbsp Almond Flour (Only use 1 C if you are using All purpose); 1 pinch Salt; 2 tbsp Coconut Sugar; ¼ cup Avocado Oil or Olive Oil; ¼ cup Cashew Butter (or any creamy nut butter); ¼ cup Pure Maple Syrup; 1 tsp Pure Vanilla Extract; ½ cup Dairy Free Chocolate Chips (Or Dark Chocolate if not vegan); ½ cup Mini Marshmallows (Vegan Option linked in this post); Flaky Sea Salt for topping (optional)

Vegan gluten-free s' mores cookies! A delicious cookie perfect for summer that can help recreate nights sitting around a campfire trying not to burn your marshmallows. Nothing beats the classic s'mores combo, especially in cookie form!

NOTE: I've tested this recipe with both almond flour and all-purpose flour. Although both work, I've found that almond flour is best! If you are doing the AP Gluten-Free Flour, omit the additional 2 tbsp, so it would only be 1 cup. I do find that the AP flour makes the cookies a little crunchier and not as cakey. Recommend using almond for sure! If I test more flours, I will update this recipe.

Here's what you need:

Almond flour -- although all-purpose could work! (see the note above)
Salt -- finely ground, not flaky (keep that for toppings)
Coconut sugar
Avocado oil or Olive Oil
Nut butter -- I used creamy cashew butter (Trader Joes), but you can use whatever you have on hand!
Maple syrup
Vanilla extract
Chocolate chips -- dairy-free to keep this vegan! But dark chocolate or milk chocolate works too 🙂
Mini marshmallows -- I used vegan ones linked here.
Flakey Sea Salt - for topping! My fave addition to baked goods.

Also, I love using these baking mats instead of parchment paper that I got on amazon! They are so easy to clean and the cookies do not stick.

CategoryCookies, Dessert, Gluten Free, Seasonal, Vegan

Yields1 Serving

Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients:

1 cup + 2 Tbsp Almond Flour (Only use 1 C if you are using All purpose)

1 pinch Salt

2 tbsp Coconut Sugar

¼ cup Avocado Oil or Olive Oil

¼ cup Cashew Butter (or any creamy nut butter)

¼ cup Pure Maple Syrup

1 tsp Pure Vanilla Extract

½ cup Dairy Free Chocolate Chips (Or Dark Chocolate if not vegan)

½ cup Mini Marshmallows (Vegan Option linked in this post)

Flaky Sea Salt for topping (optional)

Directions:

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper and spray with a non-stick agent (I use coconut oil spray) OR use a baking mat on top of the cookie sheet. I linked the ones I used above.

Mix dry ingredients -- almond flour, coconut sugar, and salt -- in a large mixing bowl. If there are any chunks, try to get those out.

In a separate bowl, mix together the wet ingredients -- oil, nut butter, maple syrup, and vanilla -- until well combined.

Pour the wet ingredients into the dry ingredients. Mix until a thick cookie dough forms. I love using a spatula to help mix! You will need to put some muscle into it.

Fold in the dairy-free / dark chocolate chips and vegan mini marshmallows. Mix it up!

Using an ice cream or cookie scooper, scoop cookie dough into your hand and roll to form an even ball. Place on the prepared cookie sheet and press down with your fingers to flatten slightly. Repeat to make 10 cookies. Feel free to add some more chocolate chips or marshmallows on top.

Place the raw cookies on the cookie sheet in the freezer for 10-15 minutes. This will help the dough set and avoid spreading during baking. You can also put them in the fridge. Transfer to the oven and bake for 18-20 minutes. Bake for slightly less time if you want the cookies to be a bit undercooked, and bake for slightly more if you want them a little crunchy. I love these soft and doughy!

Make sure to let them cool completely. Enjoy!

Ingredients