S’mores Cookies Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- 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.
- 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.
- 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.
- 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.
- Optional Topping: Sprinkle extra chocolate chips or chunks on each cookie for added texture and chocolate flavor.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes until edges are set and tops are slightly golden.
- 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
Find it online: https://cookwithlea.com/smores-cookies-recipe/
