These crisp yet chewy s’mores cookies are one of my latest obsessions. I’ve baked about 3 batches in the last two weeks to make sure they’re perfect, and I can confidently say they absolutely are!
These cookies are made from a combination of almond and tapioca flour, one of my favorite gluten-free flour alternatives for soft and crisp cookies. Each bite is filled with pools of dark chocolate with gooey marshmallows and just melts in your mouth.
These cookies capture all of that delicious s’mores flavor in just one bite. They can easily be made dairy-free by using dairy-free chocolate chips, and I love that they’re sweetened with coconut sugar for a rich caramel-like flavor.
What you’ll need to make GF S’mores Cookies
Here’s what you’ll need to make these delicious cookies:
- almond flour-finely sifted almond flour is my go-to for baking
- tapioca flour- you can use tapioca flour or arrowroot starch for this recipe. It helps give these cookies the perfect crispy edges
- coconut sugar
- coconut oil- I prefer using refined coconut oil for no coconut flavor
- eggs
- vanilla extract
- dark chocolate chunks and/or chips- you can use chocolate chunks, or chop up your favorite bar of dark chocolate into pieces
- marshmallows
- baking soda
- salt
- Whisk together the egg, oil, vanilla extract and coconut sugar until smooth.
- Mix in the almond flour, tapioca flour, salt and baking soda, then fold in the chocolate and chopped marshmallows.
- Chill the dough for 1 hour– do not skip this step, or your cookies will spread too much.
- Roll 2 tbsp of batter onto a parchment lined tray, then bake the cookies for 10-12 minutes.
- Cool completely, and transfer to an airtight container for up to 1 week.
These cookies are SO delicious and easy to make. I can’t wait for you guys to try them!
More cookie recipes you’ll love:
Lemon Raspberry Thumbprint Cookies
Trail Mix Monster Cookies
Chocolate Chunk Tahini Date Cookies
Gluten-free S’mores Cookies
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup tapioca flour
- 3/4 cups coconut sugar
- 1/3 cup melted coconut oil, use refined for a neutral taste
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 8-10 marshmallows, cut into 4 smaller pieces
- 1/2 cup dark chocolate chips or chunks, or a mix of both
Directions
- In a large bowl, combine the egg, oil, sugar, and vanilla extract. Whisk until smooth.
- Add in the almond flour, tapioca flour, baking soda and salt and combine everything together using a rubber spatula.
- Fold in the chocolate chips and the marshmallows.
- Chill the batter for 1 hour.
- After an hour, preheat the oven to 350 F.
- Line a baking sheet with parchment paper and roll two tbsp worth of batter into a ball on the tray. You can press a few extra chocolate chips or marshmallow pieces into the tops of the dough.
- Bake the cookies for 10-12 minutes, then let them cool completely.
- Keep stored in an airtight container for up to 1 week, or freeze for up to 3 months.
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