Description
These gluten free s'mores cookies have a graham cracker flavored cookie dough that's loaded with chunks of dark chocolate and gooey marshmallows. This cookie recipe is gluten free, paleo and vegan friendly.
Ingredients
Scale
- 1/2 cup tahini
- 1/4 cup maple syrup
- 1/2 Tbsp molasses (or sub maple syrup)
- 1 tsp vanilla extract
- 1/3 cup cassava flour (50g) spooned & leveled
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 oz dark chocolate, chopped
- 1/3 cup chopped marshmallows
Instructions
- Preheat your oven to 350 degrees F.
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the wet ingredients. This includes the tahini, maple syrup, molasses and vanilla.
- Mix in dry ingredients: cassava flour, baking soda, cinnamon, nutmeg and salt.
- Fold in the marshmallows and dark chocolate.
- Scoop the dough onto your lined baking sheet. Each cookie should be 1 rounded tablespoon in size, making about 12 cookies. They do spread, so be sure to leave about 1.5 inches between each cookie.
- Place the cookies in your oven and bake at 350 degrees for 10-12 minutes.
- After baking, remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack. While they're still hot, you can use a spatula to push in the sides of the cookies to shape them into perfect circles.
- Store cookies in an airtight container or baggie. They will last a couple days at room temperature, one week in the fridge, or up to one month in the freezer.