S’mores cookie with a surprise marshmallow filling you cannot resist. Gluten-free, dairy-free friendly, refined sugar-free and no campfire needed!

Fun fact about me that not many people know is that I am a pyro! Maybe that is why I am a volunteer firefighter but I just absolutely love fires - campfires, bonfires, having a fake fire scene playing in the background, the sound of fire food crackling … I’m obsessed!

And now that I have niece and nephews close by, I take full advantage of spoiling them with campfire treats - s’mores being #1!

So when we had Thanksgiving this past week, I wanted to surprise them with a dessert that I knew they were going to love. Because why try to give them traditional desserts like pumpkin pie when we know they aren’t going to like it or try it? Why not just make them something fun and that they will actually enjoy!

And that is why I created this s’mores cookie recipe! They couldn’t believe that a cookie was also a s’more! And to top off the mindblown effect, when I ripped the cookie apart - they couldn’t believe that there was a gooey, melted marshmallow inside and that I didn’t have a fire to produce that sort of effect!

All this to say, that if you are wanting major Aunt brownie points - you should make these cookies! And selfishly for yourself - that is why they are gluten-free, dairy-free, and naturally sweetened. They will not know the difference!

And if you are unfamiliar with gluten-free or plant based s’more products to look for - I have added the products I used at the bottom of the recipe for reference. I will say that the Hu Kitchen stuffed dark chocolate bars just really elevate this recipe - especially if you are team peanut butter cup in your s’more stack!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

S’mores cookie with a surprise marshmallow filling you cannot resist. Gluten-free, dairy-free friendly, refined sugar-free and no campfire needed!

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Serving: 2 Tbsp scoop = 8 large cookies, 1 Tbsp scoop = 16 regular cookies | Prep Time: 5 min | Cook Time: 10 min

Ingredients

1 ½ cup gluten-free 1 to 1 flour
¾ cup coconut sugar
½ cup dark chocolate chips or bar, chopped
½ cup mini marshmallows or 8 large marshmallows
½ cup graham crackers, crushed/chopped
1 egg, room temperature
3 Tbsp milk of choice, I used coconut milk
3 Tbsp coconut oil, melted
1 tsp pure vanilla extract
½ tsp baking soda
½ tsp baking powder
½ tsp pink himalayan sea salt

Directions

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a large bowl, combine flour, baking soda and powder, and salt. In a medium bowl, combine egg, coconut sugar, milk, oil, and vanilla.
Stir the dry ingredients into the wet. Gently stir in the chocolate chips, graham crackers and marshmallows if you are doing mini.
Using a cookie scoop or 1 Tbsp, scoop out 2 Tbsp worth and flatten dough out to place a large marshmallow in and fold the rest of the dough over the marshmallow until fully covered. If you added mini marshmallows, scoop out 1 Tbsp, and place dough onto a greased or parchment lined baking sheet. Add a few extra chocolate chips, graham crackers and kosher salt flakes on top to make the cookies look pretty.
Bake for 10 minutes until golden brown.
Let them cool for at least 15 minutes so that the cookies can firm up. Transfer to a wire wreck to cool completely and enjoy!

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