I’m not saying these are going to replace gooey campfire s’mores but they’re a nice option when your urban life does not provide readily available campfires. And they’re a lot better for you than your average s’more… made with oat flour, natural sweetener and coconut oil you can justify having multiple of these especially if make little cute cookies like I did.
You just roll out two little dough balls, flatten into disks and smoosh as much marshmallow as you can between them (I said two below but some of them I got aggressive with three). You won’t get any complaints if a little marshmallow sticks out so really go for it.
These do have a bit of that gluten free texture but I wasn’t mad. Use dairy free chocolate to keep the whole situation dairy free… you could also use a flax egg to keep these vegan. Either way these are fun and perfect for summer.
- 1 egg
- 1/3 cup coconut sugar
- 0.25 cup cashew butter
- 0.25 cup coconut oil (at room temp, not liquid/melted)
- 1 teaspoon vanilla extract
- 2 teaspoons almond milk (or other milk)
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cup oat flour
- 1/3 cup chocolate chunks*
- 2 tablespoons raw cacao powder (or regular cocoa powder)
- 0.5 cup mini marshmallows
*these need to be pretty finely chopped, if you buy chocolate chunks chop them up a bit. Use dairy free if keeping this dairy free.
- Preheat oven to 350 degrees F and line baking sheet with parchment paper.
- Place egg, sugar, cashew butter, oil, vanilla and milk in a bowl and beat with hand beaters until combined and smooth.
- Add baking powder to mix and beat until combined. Add baking soda and beat until combined. Add salt and beat until combined. Add cacao and beat until combined. Add oat flour and beat until combined. Add chocolate chunks and beat until combined.
- Scoop 2 teaspoons of cookie dough (or more if going for bigger cookies… mine were mini) and roll in your hands. Press to flatten to a disk. Place on baking sheet and smoosh two marhhmallows on top. Cover with another cookie dough disk. Repeat process until you’ve gone through all the cookie dough.
- Bake for 11 minutes. Let cool before transferring.
Inspired by CompassionateEats