Healthy S’mores Cookies
This gooey, healthy s’mores cookie recipe has it all – honey graham crackers, melted chocolate, mini marshmallows, crispy edges, and a caramelized top. So good, you’ll be craving s’more.
Summertime makes me think of outdoor activities with family and friends.
My favorite way to end any summer evening is with a fire-roasted marshmallow and a piece of chocolate tucked between two slices of honey graham crackers.
There is no better summertime dessert!
So, I thought, why not create a dessert reminiscent of this flavor combo?
This cookie will satisfy your s’mores cravings – no campfire needed!
If you enjoy s’mores-inspired recipes, you’ll love my S’mores Cinnamon Rolls.
What does the “s” in “s’mores” stand for?
Here’s a fun fact about the name origin of s’mores:
The first official s’mores recipe came from a Girl Scouts cookbook in the early 1990s – it was the traditional marshmallow, chocolate, and graham cracker sandwich we all love.
Because of its addicting qualities, this dessert cookie sandwich was called “Some Mores.” Over time, the name was shortened to “s’mores” for brevity.
Read more about the history of s’mores here.
What makes these S’mores cookies healthy?
The best thing about this recipe is that it’s packed with good-for-you ingredients! The main thing that makes these cookies so healthy is the grain-free cookie base.
Replacing white flour with almond flour packs in protein, healthy fats, and fiber to keep you fuller for longer.
Learn more about the benefits of almond flour here.
Replacing white sugar with coconut sugar lowers your blood sugar levels and prevents a sugar crash later in the day.
Learn more about some of the health benefits of coconut sugar here.
Almond butter can also help control your blood sugar and insulin levels after eating. Plus it’s packed with vitamins, minerals, and antioxidants.
Read more about the health benefits of almond butter here.
I used paleo chocolate chips for this recipe! Paleo swaps are great for supporting an anti-inflammatory diet. Nowadays it’s super easy to find chocolate chips that are dairy and cane sugar-free. I think they taste just as good and satisfy my chocolate craving.
What can I use instead of graham crackers for s’mores?
Not a fan of graham crackers? No worries!
You can omit the crackers entirely.
You can also experiment, which is my favorite thing to do with these recipes. I’ve seen so many alternative s’mores-inspired desserts!
Some fun variations include pretzels, potato chips, ritz crackers, or any other cracker-like option.
Sometimes at campfires, you run out of graham crackers! But, the graham crackers are merely the vehicle for the chocolatey, marshmallowy goodness – so get creative!
Ingredients for Healthy S’mores Cookies
This recipe is made with simple ingredients of things you probably already have in your kitchen:
Egg, room temperature
Almond butter, unsweetened & smooth
Honey graham crackers
How to make Healthy S’mores Cookies
Start by mixing the eggs, almond butter, melted butter, and coconut sugar in a bowl.
Then, in another bowl, mix the almond flour and baking soda.
After, gently add the dry ingredients to the wet ingredients and combine till there are no clumps.
Now for the best part, fold in the marshmallows and ¾ cup of the chocolate chips.
Cover the bowl and place it in the freezer for 15 minutes to chill. This will help mold all the ingredients together and make it easier to shape the cookies.
After chilling, take the bowl out and scoop the dough into 9-12 cookie dough balls.
Then, I like to top the cookies with the rest of the chocolate chips and the pièce de resistance: the graham cracker pieces.
Note, that the cookies will expand when baking, so leave enough space between each cookie on your baking sheet.
Finally, bake the cookies at 350F for 10-11 minutes and let them cook for 5 minutes before moving them to a cooling rack.
Bite into the chewy, chocolatey goodness and enjoy!
How to serve Healthy S’mores Cookies
My favorite way to enjoy these cookies is warm. There’s nothing better than all the ingredients melting together – it really recreates the experience of roasting marshmallows over a campfire.
These cookies also taste amazing topped with a scoop of vanilla bean ice cream. The cold ice cream gets nice and melty on the warm cookie.
Enjoy the cookie with your favorite cup of coffee or tea – or even a cold glass of milk.
The possibilities are endless!
How to store Healthy S’mores Cookies
These healthy s’mores cookies can sit on your kitchen counter when covered for about 2-3 days. But be careful though, they’re hard to resist!
You can also store them in an air-tight container in your fridge for up to 6-7 days.
I have not tried freezing these cookies, but you can certainly freeze the cookie dough and make freshly baked cookies at a later time.
I also think this would be the most amazing dessert to bring to your next family barbecue! They truly take traditional s’mores to the next level.
Substitutions for Healthy S’mores Cookies
Feel free to use coconut oil instead of butter if you prefer!
In general, you can also use light or brown sugar in equal amounts in replacement of coconut sugar, depending on what you have on hand.
And again, I think the best part of the recipe is the chocolate chips, marshmallows, and graham crackers, but feel free to omit or add them based on your preferences.
Whatever you choose, I know it’s going to be delicious!
Other cookie recipes you might like:
Get the recipe:Healthy S’mores Cookies
- 1 egg, room temperature
- 1/4 cup almond butter, unsweetened, smooth
- 1 1/2 cup almond flour, 180g
- 1/4 cup butter melted, or vegan butter*
- 2/3 cup coconut sugar
- 1/2 tsp baking soda
- 1 cup chocolate chips, divided
- 1/3 cup mini marshmallow
- 2 – 3 sheets honey graham crackers
- In a bowl, mix the egg, almond butter, melted butter, and coconut sugar.*
- In another bowl, mix the almond flour and baking soda well.
- Combine the dry ingredients into the wet ingredients until no clumps are left.
- Fold in the marshmallows and 3/4 cup of chocolate chips.
- Cover and put the bowl in the freezer for 15 minutes to chill.
- Scoop into cookie dough balls. It should make about 9- 12 depending on the size.
- Top the cookies with the rest of the chocolate chips (1/4 cup) and add some graham cracker pieces.
- Bake at 350F for 10-11 minutes. Be sure to leave room between cookies as they will expand.
- Let the cookies cool for 5 minutes before moving them to a cooling rack.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.