Magnificent almond flour cookies meet (refined sugar free!) maple syrup marshmallows, to yield the ultimate ooey-gooey s’mores cookies! p.s. you can even make them low carb.
(Almond Flour!) S’mores Cookies 🔥
with my maple marshmallows!
Remember the keto brown butter chocolate chip cookies I dropped last Christmas? Rated 5 stars all around by y’all and deemed even better than my bakery-style cookies? Well, if you haven’t yet given them a go here’s a little extra version paired up with my brand new maple marshmallows.
What to expect: an irresistible cookie base, heavy on the ‘caramel notes’ courtesy of the browned butter, and a legit textured ooey-gooey marshmallow center. i.e. these guys are some of the best s’mores cookies you’ll ever have.
Plus, did I mention they’re easy? There’s no creaming of the butter (I know!) and even zero chilling time (like what?!).
Trust me, these guys are a must make.
the *one* rule
Brown the butter! You want to get it nice and toasty for those supreme caramel hues to emerge. Let it come to room temperature and simply mix everything together. Yup, that’s it!
OK, I lied and there might be a second rule: I found that the “s’mores texture” comes out best using stale marshmallows (roughly a week old). Since they’re dry, they hold their shape much better through the entire bake time and don’t ooze out at all. But you can still use fresh marshmallows (they’ll just be more ooey than gooey), so it’s not a ‘hard’ rule.
pssst! make them low carb
Feel free to use regular (or coconut) sugar if paleo, etc.
Otherwise know that the brown butter cookie base is keto, and they’re the most forgiving cookies I’ve baked up to date (truly shocking!). They might spread a little more or less with each sweetener (and oven!), so I suggest doing a test run with one cookie (particularly as we’re involving marshmallows here and you wanna see how they spread in your oven).
I’m going to suggest erythritol sweeteners as my first choice, at least if you like cookies that are lightly crisp around the edges. My current favorite? Lakanto’s golden.
And for soft and cakey cookies (with no aftertaste whatsoever), allulose and xylitol are ace.
Otherwise, a new option that many of you guys have recommended is the ‘Baking Sugar Sub’ from King Arthur. And I definitely agree with y’all that it gives the best texture out of the lot. You see, it’s a mixture of erythritol with soluble corn fiber and allulose. That said, I’m not a fan of the second ingredient so I don’t use it personally.
Oh! And per standard gnom-gnom trick, I also like to add an (optional!) teaspoon of blackstrap molasses for that extra brown sugar kick. 1 teaspoon (7g) adds 5g net carbs to the entire batch (just 0.3g net a cookie!). But carbs aside, blackstrap molasses is a nutritional powerhouse rich in vital vitamins and minerals, such as iron, calcium, magnesium, vitamin B6, and selenium. But feel free to leave it out, just expect paler cookies!
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
And… the video story!
(Almond Flour!) S'mores Cookies
For the cookie dough
- Check out the video below for how to whip up my maple marshmallows (and the video story above the recipe card for the s'mores cookies!).
- Whip up a batch of my maple marshmallows a few days in advance to allow them to dry out in your counter a bit, as they'll hold their shape and texture much better while baking. Hint: this recipe is ideal to put to use those stale marshmallows. p.s. I use about half a marshmallow per cookie, and I personally prefer one large marshmallow chunk in the center (rather than a few scattered bits) for that premium s'more texture 😉
- Preheat oven to 350°F/180°C and line a baking tray with parchment paper (if you use a silpat baking mat they won't spread much, if at all).
- Add the butter to a saucepan over medium heat and simmer, swirling the pan around frequently, until it begins to brown and bubble through (about 5 minutes). Transfer to a bowl and allow to come to room temperature, you can pop it in the fridge to speed up the process (just don't let it solidify ok?!).
- Add almond flour, coconut flour, baking soda and xanthan gum to a medium bowl. Whisk until thoroughly combined and set aside.
- Add the sweetener and molasses (optional) to the brown butter, mixing until very thoroughly combined (a couple minutes).
- Add in vanilla extract and the egg, mixing well until just incorporated. Add your flour mix and beat it until very thoroughly combined.
- Fold in the chocolate and scoop out your cookies onto a baking tray. I made mine fairly big (I find texture comes out ace this way), and got 8. But you could easily get a dozen if small is your game. Add the marshmallow chunk to the center, flattening the cookies a tad as I've found that these guys don't tend to spread much (if at all!).
- Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo, turning the tray around 180° half way through. Though (vip!) note: if you like your s'mores cookies charred (I know I do!), I suggest baking the large ones for 9 minutes and then turning on the broiler and keeping an eye out for them until deep golden (a minute or two).
- Garnish with flaky sea salt (pretty please!) and enjoy!
- Note that the shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).