Almond S’mores Cookies
I’m not sure the word “obsessed” explains how I feel about these almond s’mores cookies. If I could somehow transform these mouth-watering treats into IV fluid and hook myself up to it all day, I undoubtedly would.
I easily make a batch of these delightful treats two or three times a week, but who’s counting? Everyone who has tried them has come back to me begging for more, and the recipe to go along with it.
So, here it is! I’m warning you though: they’re addicting. I’m officially starting my cookie support group. DM me on Instagram @steffywaldrum to join.
Almond S’mores Cookies (Vegan, Gluten-Free, Oil-Free)
These s’mores cookies are cripsy on the outside and ooey, gooey, and chewy on the outside. Betcha’ can’t have just one!
Ingredients
3 tbsp (35g) water
1 tbsp (5g) ground flax seed
1/3 cup (50g) coconut sugar
4 tbsp (64g) raw almond butter
1/2 tsp (4g) vanilla extract
1 1/4 cups (150g) blanched almond flour
1/2 tsp (4g) baking soda
1/4 tsp (2g) salt
1/3 cup (35g) vegan mini marshmallows (I use Dandies)
2 tbsp (30g) vegan chocolate chips (I use Lily’s)
Instructions
Preheat the oven to 350F.
For the flax “egg”, mix together water and ground flax seed in a small bowl. Let sit for 5-10 minutes or until it has reached an egg-like gel consistency.
For the cookie dough, mix together almond butter, coconut sugar, and vanilla. Then add in almond flour, baking soda, and salt. Mix everything until well-combined. The dough will be very dry at first, but continue mixing until a moist and thick dough has formed. Depending on the consistency of your almond butter, you might need to add 1 tbsp of water to help the dough come together.
Fold in the mini marshmallows and chocolate chips.
Scoop out heaping 1 tablespoon amounts of dough and roll into balls. Place them on a baking sheet lined with parchment paper or silicone mat. Gently press down on the balls to flatten them into discs (cookies will not spread very much while baking).
Bake on the center rack for 10 minutes. Broil on high for 1-2 minutes (if you want the marshmallows to be toasted). Keep on eye on the cookies and don’t overcook them. Let cool for 10 minutes before eating (it’s worth the wait). Enjoy!