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!
These turned out fab! Made them for a friends house party and got lots of complements on them. Used Rye flour as couldn’t get oat flour. Used soft brown sugar as didn’t have coconut sugar, but worked well. Will def be making these again!
First attempt wasn’t great. I tried to make my own oat flour and don’t think I ground them up fine enough. My marshmallows also melted when I cooked them, other than the ones I placed on top. I may try again and chill the dough before baking. My end result was too chewy, almost like taffy.
These were a hit with my kids and husband. I used 1/2c coconut sugar and didn’t have graham crackers and marshmallows on hand (basically choc chip cookies!). Still good!
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These turned out fab! Made them for a friends house party and got lots of complements on them. Used Rye flour as couldn’t get oat flour. Used soft brown sugar as didn’t have coconut sugar, but worked well. Will def be making these again!
AH yess! I am so happy that these cookies are such a hit, Sarah. Thank you so much for sharing your review + star rating, I really appreciate it!
First attempt wasn’t great. I tried to make my own oat flour and don’t think I ground them up fine enough. My marshmallows also melted when I cooked them, other than the ones I placed on top. I may try again and chill the dough before baking. My end result was too chewy, almost like taffy.
Oh no! So sorry to hear that you had troubles with these cookies, Kelly. What kind of marshmallows did you use?
These were a hit with my kids and husband. I used 1/2c coconut sugar and didn’t have graham crackers and marshmallows on hand (basically choc chip cookies!). Still good!
Woo! So glad these cookies were a hit with the whole fam! Thanks for making it and for coming back to leave a review. I so appreciate it.
Think it’s possible to make these without graham cracker?
Hi Kaila – I haven’t tried it, but it should work! You’ll just be missing a little crunch and sweetness.
Loved these, but how do u get the marshmallows to not completely disappear???
Hi, Jazz! Adding a few on top of each cookie before baking might help! Let me know how that works out for you.