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S'mores Cookies

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 40 minutes
Servings 2 dozen
Author Liz Hurley, MS, RD, LDN, CSCS

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

  1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. 

  2. In a small bowl combine ground flaxseed (or egg replacer) and water. Let sit for 2-5 minutes before adding to recipe. 

  3. In a medium bowl combine gluten free flour, cinnamon, baking soda, and salt and whisk to combine.

  4. In a large bowl beat sugars, softened butter, and flax egg until fluffy. 

  5. 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) 

  6. 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.  

  7. 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.  

  8. Store leftover cookies (if there are any) in an airtight container for up to 4 days.  

Recipe Notes

  1. 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.  
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