Happy Friday!! Today is a SUPER exciting day because my other half, Michael, passed the RD exam and is officially a dietitian!! To celebrate I wanted to make something “different” so, these s’mores cookies were born. The S’mores cookie recipe is gluten, dairy, and egg free but I’m sure you could use regular butter and eggs in this recipe and it would turn out just fine (if you do let us know how it goes in the comments!). Guys. These exceeded expectations. They are incredible. I wasn’t sure how marshmallows would bake into a cookie…my only tip is to make sure there aren’t TOO many marshmallows per cookie, otherwise they get a little wonky looking.
I mean….just LOOK at them.
S'mores Cookies
Ingredients
- 1 flax egg (or egg replacer, I like Bob's Red Mill Egg Replacer)
- 1.5 cups 1:1 gluten free flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup vegan butter (I used Earth Balance)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup enjoy life mega chunks (or chocolate chips of your choice)
- 1/2 cup mini marshmallows (I used Dandies)
Instructions
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Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
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In a small bowl combine ground flaxseed (or egg replacer) and water. Let sit for 2-5 minutes before adding to recipe.
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In a medium bowl combine gluten free flour, cinnamon, baking soda, and salt and whisk to combine.
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In a large bowl beat sugars, softened butter, and flax egg until fluffy.
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Add dry ingredients to wet a little at a time and mix until combined. Fold in vegan chocolate chips and marshmallows. (Optional: cover dough with plastic wrap and place in the fridge for 10-30 minutes to firm up)
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Form dough into 1" balls and place about 2" apart on the baking sheet. Bake for 10-12 minutes, until edges are golden brown. The middle of the cookies will still be soft. Pro Tip: try to make sure the marshmallows end up in the center/on the top and not the sides of the cookie.
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Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat for remaining dough.
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Store leftover cookies (if there are any) in an airtight container for up to 4 days.
Recipe Notes
- I like to use either a flax egg (1 tbsp finely ground flax meal + 3 tbsp water) OR Bob's Red Mill Gluten Free/Vegan Egg Replacer. For the Flax Egg: Combine 1 tbsp ground flax with 3 tbsp water in a small bowl and let sit for 5 minutes before adding to the recipe. If using Bob's Red Mill Egg Replacer: Combine 1 tbsp of the replacer with 2 tbsp water, mix well, and let sit for 2 minutes before adding to the recipe. While I did not try a regular egg in this recipe, I'm sure you could use 1 egg instead of an egg substitute if you don't need a vegan (egg free) cookie.
Did you try this recipes? Make any substitutions? Let us know how they turned out in the comments below!
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