Go Back
cinnamon cookie with marshmallow center, chocolate chips and graham cracker crumbs

S'more Cookie

A soft, cinnamon cookie with marshmallows, chopped graham crackers and a mix of chocolate chunks/chips.
Prep Time 15 mins
Cook Time 12 mins
freezer and fridge time 40 mins
Total Time 1 hr 7 mins
Course Dessert, Snack
Cuisine American
Servings 8 cookies


  • 1 egg
  • 1 tsp vanilla
  • 2 tbsp melted coconut oil
  • 1/2 cup coconut sugar
  • 2 cups almond flour
  • 1 tsp cinnamon
  • pinch sea salt
  • 1 tsp baking powder
  • 1/4 cup chopped gluten-free graham crackers
  • 1/4 cup chocolate chips
  • 1/4 cup chopped dark chocolate (for topping) You can use all chocolate chips or all chopped chocolate, but I like the combo!
  • 4 frozen regular sized marshmallows, sliced in half see tips about freezing!


  • Combine the egg, vanilla, melted coconut oil and coconut sugar until well mixed.
  • Add the almond flour, cinnamon, baking powder, and sea salt to the wet mixture. Mix until there are just a few streaks of flour left and it becomes a dough consistency.
  • Add the chocolate chips and chopped graham crackers (reserve some for topping the cookies!) to the dough and mix to combine everything.
  • Place the bowl with dough in the fridge for at least 10 minutes. Preheat the oven to 350 degrees.
  • After 10 minutes, remove from the fridge. Line a baking sheet with pachment paper. Using an ice cream scooper, scoop out about 8 servings of dough and shape into cookies on the parchment lined baking sheet. (These will not spread a-lot when baking).
  • Press a small indent in the center of the cookie, big enough to nestle the halved marshmallow in. Decorate the rest of the cookie with the chopped dark chocolate, and chopped graham crackers.
  • Bake the cookies for 11 minutes at 350 degrees. Without opening the oven, turn the broiler on for 1 minute to brown the marshmallows. Remove from the oven and allow to cool for about 15 minutes before enjoying in a cold glass of milk!


Storage: These cookies will stay good on the counter for 3-4 days. (If they last!) 
Freeze for up to 2 months.
Keyword almond flour, autumn, summer