Paleo S’mores Cookies
Anyone else feel like it can’t truly be summer until you’ve eaten a s’more? They are such an iconic food. I’ve not found an American who has never eaten a s’more! Even my 4-year-old, who doesn’t know what M&M’s are, knows what a s’more is!
Finding a healthy alternative to this timeless classic can be tricky. Especially when you cut out dairy, grains, and processed sugar. Is it even possible?!
I’m here to say, YES! It’s not your traditional s’more, and honestly, I do miss the crunch of a graham cracker a bit, but these are chewy and gooey, just like the inside of a good s’more should be. These are dairy and grain-free, however, I wasn’t able to find a way to make them nut-free. Almond flour is just so versatile.
I supposed the honey could be subbed for another type of sweetener, but I really like the honey flavor as it reminds me of graham crackers.
What’s your favorite iconic summer food? Let me know in the comments below!
Paleo S'mores Cookies
Ingredients
- 1 3/4 Cup Almond Flour
- 3/4 Cup Tapioca Starch can sub arrowroot
- 3 Tbsp Coconut Flour
- 1 Tsp Baking Powder
- 2 Tbsp Coconut Sugar
- 1 Tbsp Grass Fed Gelatin
- 2 Large Eggs
- 1/2 Cup Coconut Milk
- 1/4 Cup Raw Honey
- Chocolate Chips
- Mini Marshmallows I use Dandies Brand
Instructions
- Heat oven to 350 and line baking sheet with parchment paper or silicone baking sheet
- Add your dry ingredients into a large mixing bowl and mix
- Next, add your wet ingredients and stir until a smooth batter forms
- Fold in Marshmallows and Chocolate Chips
- Use a spoon to drop heaping tablespoon fulls of cookie dough about an inch apart on the cookie sheet. The cookies will rise and spread out some, but not significantly
- Bake for approx. 12 minutes, or until the tops become golden brown and the marshmallows begin to swell and roast on the cookies
- Remove from oven and allow to sit on a baking sheet for another 2-3 minutes before placing on a cooling rack
- Enjoy warm!