Pumpkin S’mores Cookies
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These Pumpkin S’mores Cookies are soft baked with the ooey gooey goodness of some melted chocolate & marshmallows!
They’re gluten free, dairy free, and can easily be made with homemade marshmallows, too, to keep totally refined sugar free!
Why You’ll Love These Pumpkin S’mores Cookies
- They’re gluten free and dairy free
- They’re made with wholesome ingredients
- You can use any marshmallows you like- traditional, store bought “healthier” marshmallows ( I like Hearthy Foods brand or Max Mallow ) or even use your own homemade marshmallows in them!
- They’re the perfect summer-to-fall transition treat, when you’re not ready to give up smores, but you’re ready to bring on the pumpkin!
Serves: 10
Ingredients
- 1/4 cup Pumpkin Purée
- 1/2 cup Almond Butter
- 1/2 cup Coconut Sugar
- 1 whole Egg
- 1 tsp Pure Vanilla Extract
- 1/2 cup Almond Flour
- 1/2 tsp Baking Soda
- 1/2 cup Semi-Sweet Chocolate Chunks
- 4 Tbsp Vegan Marshmallows, Vanilla
Process
- Mix wet ingredients together, then add in dry. Fold in chocolate chunks. Use a 2tbsp dough scoop to scoop out dough, place on parchment paper, then place half of a marshmallow in the middle for an ooey gooey pull, or place several small chunks around the top
- Bake at 350 11-12 minutes
- Cool on a wire rack 10 minutes
- Enjoy!
Variations for Dietary Preferences
- Coconut sugar– can sub organic light brown sugar
- Almond flour – You can not use all purpose flour in place of almond flour, as almond flour is much denser. Oat flour might work, but try 1-2 tbsp less, as it is a tad drier
- Egg– I haven’t tried myself, but I think a flax egg would hold up well here
- Almond Butter– does come together nicely with the pumpkin for a delicious fall flavor, but you can sub cashew butter (more neautral in taste) or peanut butter if you like taste of pumpkin and peanut butter together (which is delicious. My pumpkin peanut butter cup smoothie can attest to that!)
Ingredients
- 1/4 cup Pumpkin Purée
- 1/2 cup Almond Butter
- 1/2 cup Coconut Sugar
- 1 whole Egg
- 1 tsp Pure Vanilla Extract
- 1/2 cup Almond Flour
- 1/2 tsp Baking Soda
- 1/2 cup Semi-Sweet Chocolate Chunks
- 4 Tbsp Vegan Marshmallows Vanilla
Instructions
- Mix wet ingredients together, then add in dry. Fold in chocolate chunks. Use a 2tbsp dough scoop to scoop out dough, place on parchment paper, then place half of a marshmallow in the middle for an ooey gooey pull, or place several small chunks around the top
- Bake at 350 11-12 minutes
- Cool on a wire rack 10 minutes
- Enjoy!