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These S’mores Cookies will remind you of sitting around the campfire enjoying America’s favorite ooey gooey classic treat. Our recipe will give you all the nostalgic flavor of S’mores, but without the guilt. We use monk fruit sweetener and almond flour to make our s’mores cookies gluten-free and low in sugar. Honestly, these decadent cookies are so good you’ll be savoring every last bite and since they’re lower in calories, you’ll be able to enjoy a few more.
Crazy History Behind a Campfire Favorite
If you can believe it, Graham crackers were originally developed in the 1830s to curb one’s sex drive. Albeit the original graham crackers did not contain sugar. It was then the French that turned the marshmallow from being medicinal into a treat during the 19th century. However, it was not until 1927 when a Girl Scout had the genius idea to put it all together with chocolate. They were originally named “Some More,” which then became abbreviated to the S’mores we all know and love.
What Makes These Cookies Guilt-Free
Swapping almond flour for traditional flour has many health benefits such as being low on the glycemic index, lower in sugar and carbs, gluten-free, and provides additional fiber. It also provides numerous antioxidants and nutrients known to lower bad cholesterol and reduce heart disease.
I also use Golden Monk Fruit Sweetener. This makes these cookies low in sugar, diabetic-friendly, lower in calories, and prevents your blood sugar from spiking. Unlike many other sugar substitutes, Monk Fruit sweetener does not have any artificial aftertaste.
How To Make S’mores Cookies
To start, get your oven ready by preheating it to 350F, and line a baking sheet with parchment paper. Beat the eggs in a medium-sized bowl. The eggs should look frothy and light. Add to this mixture the sweetener, melted butter, vanilla extract, and baking powder. Use a whisk to combine them. A whisk is better than a spoon for this recipe since some of the ingredients are finer.
Then, you’re going to add almond flour and stir until well combined. Almond flour can tend to be drier than normal flour. If you feel that your dough needs more moisture, you can add a bit more melted butter, or a little bit of water to help bring the cookies together.
Next, fold in the chocolate chips and marshmallows. Gently stir until combined, but be careful not to over stir which can melt the chocolate. You want to mix everything just enough to form the cookie dough.
Once your cookie dough is mixed, you want to roll about two tablespoons of dough in your hand to form a ball (about the size of one ice cream scoop). Then place these cookie dough balls onto the prepared baking sheet, 2 inches apart.
Finally, bake the cookies at 350F for 12 minutes. Then, take the baking sheet out of the oven, and top the cookies with chocolate chunks and a few marshmallows. Bake for another 5 minutes or until the cookies are golden brown on the edges. The center will remain soft, but it will harden when cold so be sure to let your cookies cool before removing them.
Can you freeze cookies after baking them?
Cookies can be stored in the freezer for 8-12 months in an air-tight freezer friendly container or ziplock bag. Freezing them a few hours after baking will help them retain their freshness. To thaw your cookies, take out as many as you would like to eat the day before. Then place them in the oven at 350 degrees Fahrenheit for 5 minutes to get that fresh out of the oven taste.
This recipe works best with mini marshmallows. If you use the bigger ones, you will need to chop them into pieces. One great brand of monk fruit sweetener is Lakanto. It has the same sweetness as regular sugar. If you like your cookies chewy like me, you will want to make sure that you do not overcook them. They also need to fully cool off after baking, or they will most likely break apart. For this reason, make sure you let them completely cool before removing them from the baking sheet.
If you do not have almond flour on hand, you can substitute regular flour. Instead of monk fruit sweetener, you can also use regular raw sugar. To reduce the sugar even more, you can use sugar-free marshmallows and sugar-free chocolate.
For storing, you can keep any leftover cookies stored in your fridge for 5 days. You can also place them in the freezer. When you take them out, simply pop them in the oven at 350F for 5-6 minutes to get that nice warm golden crisp.
I have always loved making s’mores when I would go camping as a kid and these S’more Cookies let me nostalgically live out my childhood. When you want to skip the campfire, these cookies are the perfect scrumptious alternative. The best part is you can enjoy them guilt-free without the added sugar and gluten. I promise no one will ever know the difference!
Like this recipe? Enjoy our other tempting desserts.
Blueberry Lemon Cake (gluten-free, sugar free)
Kentucky Bourbon Ice cream (no heavy cream)
Guilt-Free S’mores Cookies
- baking sheet
- Preheat oven to 350F. Line a baking sheet with parchment paper. Beat eggs in a medium bowl. Add the sweetener, melted butter, vanilla extract, and baking powder. Whisk to combine.
- Add almond flour and stir until well combined.
- Fold in chocolate chips and marshmallows. Gently stir until combined.
- Portion out one ice cream scoop (about two tablespoons) of the dough for each cookie, and place it on the prepared baking sheet. Space the cookies out about 2 inches apart. Bake at 350F for 12 minutes, take the baking sheet out of the oven, and top the cookies with chocolate chunks and a few marshmallows. Bake for another 5 minutes or until cookies are golden brown on the edge. The center will remain soft, but it will harden when cold. Be careful not to overcook them if you like a chewy inside. Let cookies cool before transferring, or they might break.
- Be careful not to overcook them if you like a chewy inside.
- Let cookies cool before transferring, or they might break.
- Leftovers can be kept in the fridge for up to 5 days or frozen for 28 days.
- reheat in the oven at 350 degrees for 5 minutes to get that same oven bakes taste.
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