Flourless almond butter s’mores cookies envelop all there is to love about the campfire treat in a fun dessert. Gluten and dairy free, these gooey cookies will indulge kids and adults alike. Anyone else riding a major s’mores train lately? Ever since the temps dropped in Denver last month, we’ve been igniting some marvelous fires in our backyard fire pit at least once a week for a s’mores fest.
Although it wasn’t until two weekends ago that I stumbled upon the biggest game changer in s’mores making: adding ALMOND BUTTER.
Here me out: not only does the almond butter act as a glue to secure the semi-melted chocolate to the torched marshmallow to the graham crackers, but it adds an extra layer of nutty depth and overall richness (because, y’know, s’mores aren’t rich enough in their original form). If you happen to find yourself around any live fire in the near future, you absolutely must try it. And if not, you NEED to make these cookies!
Let’s review some of the key ingredients in the lineup:
Almond Butter: this takes the place of needing to add any oil. (Yes, you heard right: completely oil-and-butter-free cookies). When shopping for almond butter, look for one that only lists “almonds” on the ingredient label. No need for added salt, sugar, or palm oil. I usually buy either the Trader Joe’s or Whole Foods 365 brand—both taste and texture work great in baked goods.
Marshmallows: these get baked right into the cookies and melt into gooey pools of sticky-sweet goodness. I used a brand called Dandies that are made with tapioca syrup instead of corn syrup and contain no artificial colors, but they weren’t easy to find. I ended up ordering them off Thrive Market, but check at your local Whole Foods or specialty health food store first.
Graham Crackers: before the cookies are baked, they’re dipped in a bowl of crushed graham crackers for a golden-crisp crust that really completes the s’mores package. If you’re making the cookies gluten free, look for Pamela’s brand of graham crackers which use a blend of rice flours.This recipe calls for chilling the cookie dough for 1 hour in the refrigerator prior to baking. Not only does this make the dough easier to handle, but it also helps solidify the fat (which, here, is the almond butter). The longer the fat remains chilled and solid, the less the cookies spread. You’ll still get decent spreading from the lack of flour, but it prevents the cookies from turning into pancakes.
Store any leftovers in an airtight container and they’ll stay moist and marvelous for up to 4 days. Crispy edges, gooey centers with pools of melted marshmallow, and the dreamiest graham cracker crust—these cookies are an absolute MUST.
- 2 large eggs
- 1 cup creamy unsalted almond butter*
- ⅔ cup coconut sugar
- 1 tsp. vanilla extract
- ⅓ cup cocoa powder
- ¼ tsp. sea salt
- ¾ tsp. baking soda
- ¾ cup mini marshmallows
- 2 sheets honey graham crackers, crushed
- Whisk eggs in a large bowl. Stir in almond butter; mix until smooth. Add coconut sugar, vanilla, cocoa powder, salt, and baking soda; mix until combined. Fold in marshmallows. Chill dough in the refrigerator for 1 hour.
- Preheat oven to 350°F. Line two baking sheets with parchment paper; lightly coat with cooking spray. Place graham crackers in a ziptop bag and use a rolling pin or glass measuring cup to crush; transfer to a small bowl.
- Use a small ice cream scoop to scoop dough into small balls. Lightly press tops of balls into crushed graham crackers; place on a baking sheet at least two inches apart. Bake for 8 to 9 minutes, or until edges are set. Let cool 15 minutes on baking sheet. Transfer to a cooling rack to cool completely.