S’mores Cookies Recipe

Introduction

These S’mores Cookies blend the nostalgia of a classic campfire treat with the convenience of a homemade cookie. Soft almond butter and pumpkin puree create a tender base, while vegan marshmallows and chocolate chips add gooey, melty sweetness in every bite.

Ingredients

• 1/2 cup creamy unsweetened almond butter
• 1/2 cup light brown sugar
• 1 egg
• 1/4 cup pumpkin puree
• 1 tsp. vanilla extract
• 1/4 packed cup almond flour
• 2 tsp. pumpkin pie spice
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup vegan mini marshmallows
• 1/2 cup semi-sweet chocolate chips or chunks

Instructions

1. Step 1: Preheat your oven to 375 degrees F and line a baking sheet with parchment paper to prevent sticking.
2. Step 2: In a large bowl, mix the almond butter, brown sugar, pumpkin puree, vanilla extract, and egg thoroughly using a wooden spoon.
3. Step 3: In a separate bowl, whisk together the almond flour, pumpkin pie spice, baking soda, and salt until combined.
4. Step 4: Add the dry ingredients to the wet mixture and stir until fully incorporated. Fold in the chocolate chips gently.
5. Step 5: Place 2-3 mini marshmallows on top of a cookie scoop, then scoop the cookie batter over them so they are partially covered but still visible. Portion the dough onto the prepared baking sheet.
6. Step 6: If desired, sprinkle extra chocolate chips or chunks on top of each cookie for added indulgence.
7. Step 7: Bake the cookies for 10 to 12 minutes. Once done, remove them from the oven and allow to cool before enjoying.

Tips & Variations

• Use dark chocolate chips for a richer, more intense flavor.
• Swap pumpkin puree for applesauce if you want a milder fruit note.
• Add chopped nuts for extra texture and crunch.
• If you cannot find vegan mini marshmallows, regular mini marshmallows also work well.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 1 month and thaw at room temperature. To reheat, warm briefly in a microwave or oven to restore gooey marshmallow texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, this recipe uses almond flour which is naturally gluten-free. Just ensure your baking soda and other ingredients are gluten-free certified if needed.

Can I substitute the almond butter with another nut butter?

Absolutely. Peanut butter or cashew butter can be used as alternatives, but note this may slightly change the flavor and texture.

S’mores Cookies Recipe

Print Recipe

★★★★★

4.7 from 85 reviews

These delightful S’mores Cookies combine the nostalgic flavors of traditional s’mores with a soft, chewy cookie texture. Made with almond butter, pumpkin puree, and pumpkin pie spice, they offer a unique twist perfect for fall or anytime indulgence. Vegan marshmallows and semi-sweet chocolate chips are nestled inside and on top, giving every bite a gooey, chocolatey finish.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup creamy unsweetened almond butter
• 1/2 cup light brown sugar
• 1 egg
• 1/4 cup pumpkin puree
• 1 tsp vanilla extract

Dry Ingredients

• 1/4 packed cup almond flour
• 2 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/4 tsp salt

Add-ins

• 1/2 cup vegan mini marshmallows
• 1/2 cup semi-sweet chocolate chips or chunks

Instructions

1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix Wet Ingredients: In a large bowl, combine almond butter, light brown sugar, pumpkin puree, vanilla extract, and the egg. Use a wooden spoon to mix thoroughly until the mixture is smooth and well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together almond flour, pumpkin pie spice, baking soda, and salt to evenly distribute the spices and leavening agents.
4. Incorporate Dry into Wet: Add the dry ingredient mixture to the wet ingredients and stir until just combined. Then, fold in the semi-sweet chocolate chips ensuring they are evenly distributed within the batter.
5. Portion with Marshmallows: Place 2-3 vegan mini marshmallows into your cookie scoop first, then scoop up the cookie batter so the marshmallows sit on top but remain mixed within the dough. Arrange scoops onto the prepared baking sheet.
6. Optional Topping: Sprinkle extra chocolate chips or chunks on each cookie for added texture and chocolate flavor.
7. Bake: Bake the cookies in the preheated oven for 10-12 minutes until edges are set and tops are slightly golden.
8. Cool and Serve: Remove the cookies from the oven, let them cool on the baking sheet for a few minutes, then transfer to a wire rack or serve warm and enjoy the gooey s’mores experience.

Notes

• Using vegan mini marshmallows makes these cookies suitable for those avoiding dairy.
• You can substitute light brown sugar with coconut sugar for a more natural sweetness.
• Ensure not to overbake to keep the cookies soft and chewy.
• Almond flour can be replaced with oat flour for a slightly different texture.
• For a nut-free version, substitute almond butter with sunflower seed butter.

Keywords: S’mores cookies, vegan cookies, almond butter cookies, pumpkin spice cookies, fall desserts