4.08 32 Published Jul 28, 2021, Updated Jun 12, 2023 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.
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.
More Cookie Recipes to Try
Healthy No Bake CookiesAlmond Butter Espresso CookiesAlmond Flour Thumbprint CookiesDo-Si-Dos (Peanut Butter Sandwich Cookies)Peanut Butter Oatmeal CookiesNo Bake Almond CookiesHealthy Monster CookiesCottage Cheese CookiesLemon Almond Flour CookiesHealthy Chocolate Chip CookiesAlmond CookiesHealthy Oatmeal Chocolate Chip CookiesLemon Ricotta CookiesChocolate Crinkle CookiesOatmeal ScotchiesBirthday Cake Cookies
