I started Eat with Erika to inspire others to start viewing food as fuel and the basis of health.
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Whether you're gluten-free, dairy-free, vegan, vegetarian, low-carb, or just eat anything and everything, there's something delicious for you!
Put a spin on classic chocolate chip cookies with these delicious and indulgent almond flour s’mores cookies. They’re dairy-free and can easily be made gluten-free!
If there’s one thing you should know about me, it’s that I LOVE s’mores… like OBSESSED. They really might be my favorite dessert. Well, along with a freshly baked, home-made chocolate chip cookies. Do you see where I’m going with this?
I thought to myself, Why settle for only one of my favorite desserts, when I can combine them and have them both?! And naturally, the s’mores cookies were born…
Now, I’m not gluten-free, but I sure do love experimenting with flour alternatives, (like almond or coconut), when baking! Not only are they delicious, but they’re also just a great way to incorporate some new nutritious ingredients into your baked goods.
Almond flour is full of monounsaturated fat (otherwise known as the “good” type of fat) and is also a source of protein, vitamin E, manganese, magnesium, and more! Plus, the addition of almond flour to this recipe gives the BEST texture that’s a little crunchy on the outside but chewy on the inside – exactly like a s’more (cue the drooling emoji).
Chocolate Chips: I originally created this recipe when doing an Instagram partnership with Hu Kitchen, so I used their chocolate bars for the chocolate chips, (but you can use whatever you’d like)! Besides Hu, my other go-to baking chocolate is Lily’s Sweets. Since their products don’t have any added sugar, it’s a great way to use just a little bit less sugar in your sweets!
Graham Crackers: You can of course use any graham crackers you like for this recipe, but if you need to make this recipe gluten-free, here is a brand that makes a variety of gluten-free products, including gluten-free graham crackers!
Also, I ended up chopping up my graham crackers and mixing them into the batter, but you can also place a graham cracker square right on the baking sheet and top it with the cookie dough ball. When the cookies bake, they will bake right over the graham cracker so the bottom of the cookie ends up like a graham cracker crust – SO yum!
Marshmallows: Okay, let’s talk marshmallows! If you’re going for a vegan version of this recipe, I love the Dandies brand for vegan marshmallows.
If you can’t find the minis, you can either cut regular sized marshmallows into small pieces to mix into the batter, OR try this little layering technique; The first time I tested out this recipe, I used a large marshmallows, cut them in half and placed each half on top of the cookie dough once it was on the baking pan. If you do this with the graham cracker tip I mentioned above, you’ll pretty much have an actual s’more (with an entire chocolate chip cookie inside)!
Okay, now that you know all my tips and tricks to make this the most delicious cookie recipe you’ve ever had, let’s get onto the actual recipe…
I really hope you guys love this recipe just as much as I do! If you end up making it, don’t forget to take a picture and tag me on Instagram so I can see your amazing creation!!