S’mores Cookies

4.08

32

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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.

S'mores cookies on parchment paper.

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.

Stack of s'mores cookies.

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!
6 photos of how to make cookie dough for s'mores cookies and then finally the baked cookies on a cookie sheet.

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.

S'mores cookie with a bite taken out of it.
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4.08 from 56 votes

S’mores Cookies

These s'mores cookies are irresistibility delish with chocolate chips, graham crackers and melty marshmallows throughout. No campfire needed!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16 cookies

Ingredients  

  • 1 ½ cup oat flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg at room temp
  • ¾ cup coconut sugar
  • 3 Tablespoons dairy-free milk of choice, I used almond milk
  • 3 Tablespoons melted coconut oil
  • ½ teaspoon pure vanilla extract
  • ½ cup chocolate chips, I used Lily’s
  • ½ cup mini marshmallows (use can use vegan mini marshmallows)
  • ½ cup chopped/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!

Video

Nutrition

Serving: 1cookie | Calories: 148kcal | Carbohydrates: 24g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 135mg | Potassium: 34mg | Fiber: 1g | Sugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: s’mores cookies
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating




32 Comments

    1. Hi Kaila – I haven’t tried it, but it should work! You’ll just be missing a little crunch and sweetness.

  1. 5 stars
    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!

    1. 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.

  2. 3 stars
    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.

    1. Oh no! So sorry to hear that you had troubles with these cookies, Kelly. What kind of marshmallows did you use?

  3. 5 stars
    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!

    1. 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!

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