This gooey, and better for you 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. The best part about this recipe is that there is no campfire needed!

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? Thats where the S’mores Cookie made with Almond Flour came to life!

This cookie will satisfy your s’mores cravings – no campfire needed!

Seriously, just wait until you try it! The crispy graham and melty marshmallow & chocolate on top will have you drooling for more!

If you enjoy s’mores-inspired recipes, you’ll love my S’mores Cinnamon Rolls.

What does the “s” in “s’mores” stand for?

Melted chocolate is dripping out of the smores cookie on the cookie tray

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 better for you?

This s'mores cookie is topped with golden marshmallow, and crushed graham cracker

The best thing about this recipe is that it’s packed with good-for-you ingredients! The main thing that makes these cookies so good is that they have a grain-free cookie base.

Almond flour– I like using almond flour in a lot in my recipes. For those that are in need of choosing a gluten free option, this is at the top of my list

Coconut sugar– Not only is coconut sugar a better alternative to brown sugar- but it also tastes the same in recipes too.

Almond butter– Don’t get me wrong- I love peanut butter. But I had to try this recipe with Almond Butter! It is JUST as delicious as other nut butters!

Chocolate– I used paleo chocolate chips for this recipe! 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 Gluten Free S’mores Cookies

Ingredients for the s'mores cookies: Chocolate, marshmallow, egg, coconut sugar, butter, flour, graham cracker

This recipe is made with simple ingredients of things you probably already have in your kitchen:

Batter

Egg, room temperature

Almond butter, unsweetened & smooth

Almond flour

Butter, melted

Coconut sugar

Baking soda

Fold-ins

Chocolate chips

Mini marshmallows

Honey graham crackers

Simple Steps to Make These Cookies

In the left bowl the dry ingredients are being mixed, the right bowl shows some wet ingredients being mixed in. are

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.

In the right image, the s'mores cookie ingredients are being mixed together in a bowl. The left image shows the cookies formed and topped with graham and marshmallow, along with extra chocolate.

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!

My Favorite Ways to Enjoy Smores Cookies

Ooey gooey s'mores cookie on a line parchment tray

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!

What to do if you Don’t Eat Them All

S'mores cookies topped with marshmallow and graham cracker, along with gooey melted chocolate

These 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 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!

I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

S'mores cookies topped with marshmallow and graham cracker, along with gooey melted chocolate
A piece of S'mores Cookie with graham cracker crust on the bottom, marshmallow and graham cracker on top. There is a bite in the middle.

Get the recipe:S’mores Cookies made with Almond Flour

This gooey, s’mores cookie recipe has it all: honey graham crackers, melted chocolate, mini marshmallows, crispy edges, and a caramelized top.
5 stars (3 reviews)

Ingredients

Cookie Batter

  • 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

Fold-ins

  • 1 cup chocolate chips, divided
  • 1/3 cup mini marshmallow
  • 2-3 sheets honey graham crackers

Instructions 

  • 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.

Notes

*you can use coconut oil instead of butter
Serving: 1g, Calories: 285kcal, Carbohydrates: 25g, Protein: 5g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 12g, Cholesterol: 26mg, Sodium: 109mg, Fiber: 3g, Sugar: 18g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.