Double Chocolate S’mores Cookies

Think gluten free, dairy free, fudgy bites of heaven. I’ve been obsessed with all things s’mores recently. I don’t know if it’s because it’s summer or because s’mores reminds me of my childhood, but I love them so much. I love the melty sticky marshmallow combined with the sweet chocolate and the crunchy cracker. I can’t exactly tell you how many s’mores I’ve eaten in my life, and that’s ok because I don’t plan on stopping anytime soon. Except for now, I get a little fancier with them. I’ve taken all the best parts of a s’more and combined them into one amazing cookie. I’ve made this recipe so many times and it never fails me. It’s perfect for any event or just for yourself when you want to relax with a whole plate of cookies, I know I do. Hope you guys love this recipe as much as I do


  • 1 1/4 cup almond flour blanched

  • 1/3 cup coconut sugar

  • 1/3 cup almond butter

  • 1/4 cup applesauce can sub coconut oil

  • 1/4 cup cacao powder

  • 1 egg

  • 1/2 tsp baking soda

  • pinch sea salt

  • 1/3 cup mini marshmallows

  • 1 crushed up chocolate bar


  • Mix together all the wet ingredients first and stir well to create an even mixture

  • Add in the dry (leave out marshmallows and chocolate bar for now) and mix well. This should create a slightly thicker mixture (thick enough to roll into balls later)

  • Add in the marshmallows and the crushed chocolate bar and stir in evenly

  • Using an ice cream scooper or your hands, create even sized balls and place them on a non stick baking sheet, leaving some space between each one

  • Bake the cookies at 350 for about 17 minutes or until they’re golden brown. The marshmallows might melt out a little, but that’s normal and it adds to the flavor (trust me)

  • Let cool and enjoy! Dip them in almond milk for the best way to eat them