These s’mores cookies are made with oat flour and coconut sugar so they’re on the healthy side, but still irresistibility delish with chocolate chips, graham crackers and melty marshmallows throughout.
S’mores bring you right back to your childhood, don’t they?! I love remembering times my family gathered around the campfire and roasted marshmallows for s’mores.
I still love s’mores… who doesn’t?! So when I thought of the idea to combine s’mores + cookies, I was so excited test this recipe! The end result is delicious. There’s an oat flour cookie base with chocolate chips, mini marshmallows and graham crackers mixed in to the batter. After cooking you have an ooey, gooey flavor explosion.
Here’s What You Need
oat flour – you can make your own by grinding rolled oats or buy pre-made oat flour. Make sure it’s gluten-free if needed.
baking soda and baking powder – helps the cookies rise!
egg – the binding agent in these cookies. I haven’t tried these cookies with flax egg or chia egg, but it should work.
coconut sugar – I love using coconut sugar because it’s a natural sweetnerwith a bit more nutrition, but regular cane sugar will work as well.
salt – just a touch to make all of the flavors pop!
dairy-free milk – any dairy-free milk works, but I use almond milk.
coconut oil – a great vegan option to replace butter.
pure vanilla extract – for a flavor enhancer.
chocolate chips – I like using Lily’s chocolate chips – they have no sugar added and are dairy-free.
mini marshmallows – Any mini marshmallows work.
graham crackers – any type of graham crackers work! Grab gluten-free if needed.
tip!
To make these cookies dairy-free, make sure you use dairy-free milk, vegan marshmallows and dairy-free chocolate chips!
How to Store
After allowing the cookies to cool completely, you’ll want to store them in an airtight container. They will last on the countertop for a couple of days, in the fridge for up to a week and can be frozen for longer storage.
3Tablespoonsdairy-free milk of choice, I used almond milk
3Tablespoonsmelted coconut oil
½teaspoonpure vanilla extract
½cupchocolate chips, I used Lily’s
½cupmini marshmallows (use can use vegan mini marshmallows)
½cupchopped/crushed graham crackers
Instructions
Preheat oven to 350°F and line a baking sheet with parchment paper.
Combine flour, baking soda, baking powder and salt in a large bowl.
Combine egg, coconut sugar, milk, oil and vanilla in a medium bowl.
Stir the dry ingredients into the wet.
Gently stir in the chocolate chips, marshmallows and graham crackers.
Using a medium cookie scoop, place dough onto a greased (or parchment lined) baking sheet. Add a few extra chocolate chips and graham crackers on top to make the cookies look pretty.
Bake for 10 minutes until golden brown.
Let them cool for at least 15 minutes, during which time they will firm up. Transfer to a wire rack to cool completely and enjoy!
Although my parents flour didn’t break down as much and I wanted.. these are amazing! I think the only negative thing I could say is having to wait for them to completely cool before eating them. LOL. Your recipes never disappoint! Thank you!
OMG I would give this 10 stars if I could! Hubs and I eat s’mores year round for special occasions (“The Bachelor” finales esp 🙂 ). Often we run out of supplies, find broken crackers, etc. Love the idea of a convenient to-go recipe. Doubled the batch and have dozens in the freezer. Super excited! Thank you EBF!
Woo!! This makes me so happy to hear! I’m so pumped you and your husband are loving these cookies. Thanks so much for the review. I really appreciate it!
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Mine didn’t turn out as pretty as yours but they’re a hit!! Now we can eat s’mores all year long!
Ah yay! So glad you enjoyed these cookies, Erica! Thanks for the review and star rating. I so appreciate it!
Can I use brown sugar in place of coconut sugar?
I haven’t tried it, but I bet that would be just fine! Let me know if you try it. 🙂
Although my parents flour didn’t break down as much and I wanted.. these are amazing! I think the only negative thing I could say is having to wait for them to completely cool before eating them. LOL. Your recipes never disappoint! Thank you!
Aw yay!! I’m so glad you enjoyed these cookies, Laci! Thanks so much for trying them and coming back to leave a review. It means so much to me!
THESE ARE SO GOOD!! Definitely recommend using an ice cream scoop like Brittany says because the batter gets S T I C K Y.
But seriously, these are my new fave!!
Ah yay!! So pumped these cookies were a hit, Sarah! Thanks so much for making them and coming back to leave a review. I really appreciate it!
OMG I would give this 10 stars if I could! Hubs and I eat s’mores year round for special occasions (“The Bachelor” finales esp 🙂 ). Often we run out of supplies, find broken crackers, etc. Love the idea of a convenient to-go recipe. Doubled the batch and have dozens in the freezer. Super excited! Thank you EBF!
They are so good, turned out so perfect.yum. absolutely loved it. Thank you recipe😊
So pumped these s’mores cookies were a hit, Anju! Thanks so much for the review. It means so much to me!
Woo!! This makes me so happy to hear! I’m so pumped you and your husband are loving these cookies. Thanks so much for the review. I really appreciate it!