If there is one thing you bake this week, it has to be these s’mores cookies. Honestly, they are SO delicious, addicting, and chewy that I made them two days in a row. Plus, they are egg free so they are a great vegan cookie, that’s also dairy free and refined sugar free. Since you cook the marshmallows into the cookies, they get chewy and caramelized. This cookie might be the best thing you eat in 2020 and they are ready in under 30 minutes!
I made these cookies to celebrate National Cookie Day, which should be everyday in my opinion! Crispy on the outside and soft and gooey on the inside, thanks to the marshmallows and chocolate, these cookies are everything you need on days when you have to indulge.
Prep for this is super easy. Mix the dry ingredients together, then add in the wet ingredients and mix well. Lastly, add in the marshmallows and chocolate chips. For this recipe, I used vegan marshmallows and my favorite Hu Chocolate Gems, cut down into smaller pieces but you can use whatever you have in your cupboard.
Chewy S’mores Cookies
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
- 1 1/2 cups almond flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup vegan marshmallows
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a large bowl, mix together dry ingredients (almond flour, salt, cinnamon, baking soda) and then add in wet ingredients (maple syrup, coconut oil, vanilla extract) and mix until smooth.
- Fold in the chocolate chips and marshmallows and mix well.
- Scoop out 2 tbsp balls and place onto the parchment paper. Use your hand or a spoon to flatten the cookies out.
- Cook for 18-20 minutes on top rack until cookies are golden brown, then remove from the oven, let cool, and ENJOY!
