Gluten Free S'mores Cookies

s'mores cookies with dark chocolate and flaked salt on top

Say hello to the most delicious cookies in town: gluten free s'mores cookies. They are made with raw cashews, dark chocolate, and stuffed with mini marshmallows. Chewy, gooey, and absolutely delicious.

Course Dessert

Cuisine American

Keyword healthy chocolate chip cookies, paleo cookie recipe, paleo cookies

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 284kcal

Author Monica Le

Ingredients

2 cups raw cashews
¼ cup coconut flour
½ teaspoon kosher salt
1 ½ teaspoons baking soda
2 tablespoons grassfed gelatin see notes
2 tablespoons coconut sugar
¼ cup pure maple syrup
½ cup ghee or grass-fed butter/coconut oil, melted
1 ½ teaspoons pure vanilla extract
⅔ cup dark chocolate chunks see notes
½ cup mini marshmallows see notes
flaked sea salt for topping

Instructions

Pulse the raw cashews in a food processor or high-speed blender, a few seconds at a time, until they resemble a coarse flour. You don’t want any visible chunks of cashews. This should take about 1 minute. Be sure not to turn the cashew flour into cashew butter. Watch the texture closely.
Add the rest of the dry ingredients and pulse a few more times, until everything has been well incorporated.
Add the wet ingredients to the food processor and give it a few more pulses. Transfer to a bowl and stir in the chocolate chunks.
Transfer the bowl to the refrigerator for 20 minutes and preheat the oven to 350 degrees Fahrenheit. Adjust the oven rack to the middle position and line a baking sheet with parchment paper.
Use a cookie scoop to form cookies and place 2” apart on the prepared baking sheet. I used a medium size cookie scoop so my cookies are pretty large. You can make them smaller, but be sure to keep an eye on them in the oven. If you do make them smaller, start checking on them after 10 minutes.
Press down into the center of each ball and place 2-3 mini marshmallows in there, and cover completely with the dough. Place the marshmallow stuffed cookies onto the lined baking sheet sheet.
Sprinkle with some more dark chocolate chunks on top if you'd like and marshmallows. Bake for 10 minutes (for smaller cookies) or 12-15 mins (for medium to large). When they begin turning golden brown around the edges, they're all done.
Let them sit out and set for at least 30 minutes before carefully transferring to a wire rack to cool completely. Top off with flaked sea salt and enjoy!

Notes

To make these cookies vegan, simply omit the gelatin and substitute one flax egg. To make a flax egg, follow the instructions here!

You can use melted coconut oil or grass-fed butter instead of the ghee if you don't have it.

I recommend using 72-85% dark chocolate for this recipe.

These taste FABULOUS straight from the freezer. I recommend doubling the recipe and keeping one batch in the freezer.

You can use mini marshmallows or purchase regular size marshmallows and chop them into small pieces.

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