These gluten free and vegan s’mores cookies are the best sweet treat. They are crispy on the outside and gooey on the inside and both gluten free and vegan. It has been a journey to find the perfect combination of ingredients for a cookie that is allergy friendly this one is pretty hard to beat!
Ingredients: S’mores Cookies
- Oat Flour
- Simple Mills Honey Cinnamon Sweet Thins
- Arrowroot Flour
- Baking Soda
- Baking Powder
- Salt
- Coconut Oil
- Coconut Sugar
- Maple Syrup
- Vanilla
- Hu Kitchen Chocolate Chips
- Dandie’s Mini Marshmallows
The simple mills honey cinnamon sweet thins are a great healthier replacement for your traditional graham cracker. They have the same crunch and taste, and really add to the flavor of this recipe.
I love using the Dandie’s mini marshmallows that are a great alternative to normal marshmallows. They do not have any artificial ingredients like many traditional brands.
My favorite simple vegan chocolate brand is the Hu Kitchen chocolate chips that are simple in ingredients and sweetened with dates.
Extra tips:
I have found that melting and cooling your coconut oil to room temperature makes it the perfect consistency for cookies. The soft buttery texture is a great addition to dairy and egg free baking.
When you blend your sweet thins, make sure that it becomes a flour like consistency with no lumps or pieces. This both adds to the consistency and flavor of the cookies!
I always recommend adding flaky sea salt right after you take the cookies out of the oven. This makes it he perfect salty and sweet balance. Make sure to let the cookies cool for at least 10 minutes after you remove them from the oven. This gives them time to solidify so that they do not fall apart.
Love the s’mores cookies? Try these recipes next:
White Chocolate Macadamia Nut Cookies
S’mores Cookies
Ingredients
Dry Ingredients
- 1 cup oat flour
- 1 package honey cinnamon sweet thins Simple Mills
- 1/4 cup arrowroot flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup coconut oil melted and cooled to room temperature
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1 tbsp vanilla
Mix-ins
- 1 cup dairy free chocolate chips Hu Kitchen
- 1 cup mini marshmallows Dandie's
Instructions
- Preheat the oven to 350 degrees F
- Add the package of sweet thins to a high speed blender or food processor and blend until a flour like consistency is formed
- In a medium bowl, combine the sweet thins, oat flour, arrowroot flour, baking soda, baking powder and salt
- In a large bowl, combine the coconut oil, coconut sugar, maple syrup and vanilla. Use an electric mixer until very well combined
- Add the dry ingredients to the wet ingredients and continue to mix until the dough is formed
- Fold in chocolate chips and marshmallows
- Using a medium cookie scoop, scoop the cookie dough until about 15 are formed and place onto a parchment lined cookie sheet
- Bake for 12 minutes until lightly golden. Let cool for at least 10 minutes before enjoying
